We love just about anything in a mason jar, so here’s a refreshing dessert that is just perfect for spring! Strawberry-Angel-Food-Jars-01

Check out the instructions with photos below or skip to the bottom to see the summary.


Cut the Angel Food Cake into 2″ squares then set aside.


Next, slice 6 cups fresh strawberries (about 2lbs.)


Finally, whip up a batch of homemade whipped cream.


Start by chilling the the mixing bowl of your electric mixer, or a glass bowl, in the freezer for at least 10 minutes, then pour in 1 pint heavy whipping cream. Add 1 teaspoon vanilla then turn the mixer to medium speed and gradually add 1/4 cup powdered sugar.


Turn the mixer up as high as she’ll go then whip until the cream can hold it’s shape, 2-3 minutes. Don’t over beat, or you’ll have butter!


Layer the Strawberry Angel Food Cake Jars by placing a few cubes of Angel Food Cake into the bottom of a jar, followed by 1/2 cup sliced strawberries, and a generous dollop of homemade whipped cream.


Repeat the layers once more, then serve!




1, 7″ angel food cake
6 cups sliced strawberries (about 2 lbs)
1 pint heavy whipping cream
1 teaspoon vanilla
1/4 cup powdered sugar


Slice angel food cake into 2″ cubes then divide cubes in half. Divide each half into 6 portions then place 1 portion into the bottom of a 12-oz mason jar (you’ll need 6 total.) Top with 1/2 cup sliced strawberries and a dollop (2-3 Tablespoons) of homemade whipped cream then repeat with remaining ingredients.

For the homemade whipped cream: place the clean bowl of an electric mixer, or a large mixing bowl, into the freezer for 10 minutes. Fit the mixer with the whipping attachment then add whipping cream and vanilla to the chilled bowl. Whip the mixture on medium speed while gradually adding the powdered sugar then increase the speed to high and whip until cream can hold it’s shape, 2-3 minutes (do not over whip.) Refrigerate until ready to use.

This recipe and images are courtesy of Iowa Girl Eats.


Written by Old Time Pottery
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