I always say, "Putting any food in a Mason jar, just makes it taste better"! It must be the cuteness factor! And cute must taste awfully good!
This Strawberry Shortcake is like packing summer into a jar! Fresh, creamy and so delicious, this is what I call a WOW FACTOR dessert. To be a WOW FACTOR dessert a sweet treat must taste luscious, look over-the-top and be insanely easy to whip up. This dessert fills every requirement...
The trick to making this easy dessert is to use store bought pound cake instead of traditional shortcake. I wanted a very dense shortcake that would hold together, so off the my grocer's freezer section I went to pick up Sara Lee's pound cake. The cake is yummy and using it makes this recipe so quick to throw together!
You can use a real whipped cream from a can like Reddi Whip, but I think fresh whipped cream is what makes this dessert so tasty!
StoneGable Strawberry Shortcake In A Jar
1 Sara Lee frozen pound cake
1 1/2 pints of fresh strawberries, washed and left to dry
2 cups heavy cream, cold
2 packets of Whip It, whipped cream stabilizer
1/4 + 3 TBS sugar
4-6 clean wide-mouth half pint Mason jars
Pick out 4 of the nicest, medium sized strawberries and set aside. Cut up the strawberries into small pieces and put them in a large bowl. Sprinkle with sugar and gently mix. Reserve.
Whip the cold heavy cream with the mixer until it begins to thicken. Add the sugar and Whip It whipped cream stabilizer. Gradually turn up the mixer to the highest speed and whip until stiff peaks form.
Put the whipped cream into a pastry bag. I don't fit it with a tip. I just use it without a tip. It is just to guide the whipped cream into the jar without getting the jar messy. Putting the whipped cream in a pastry bag is not necessary, but it really helps the jar stay free from smears.
Using a cookie cutter the size of the bottom of the Mason jar, cut 4 rounds out of a 1/3 inch slices of pound cake. Put the cake into the bottom of the Mason jar. You could cut the pieces into small cubes... I think they take up too much room that way... but it does work.
Put a layer of cut strawberries on top of the pound cake and a layer of whipped cream on top of that. Add another round of pound cake on top of the whipped cream. With your fingers gently press down on the pound cake compressing the layers a little without mushing them together.
Add another layer of strawberries, whipped cream and strawberries.
If you want to tie a bow around the jar this is when to do it. From here on out be careful not to get food on your bow!
Pipe on the final layer of whipped cream. I like this it to be a big full cloud of whipped cream topping off the jar. Refrigerate until ready to use.
When ready to serve, cut the reserved 4 strawberries so each fans out. Cut off the small leaves with kitchen shears, but do not cut off the core, it hold the fan together.
Put the strawberry on top of the whipped cream and add a sprig of mint where the leaves should be.
Mint makes a much prettier presentation.
Wouldn't Strawberry Shortcake In A Jar be the belle of your summer picnic?
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