Strawberry Shortcake in a Mason Jar

Name: Strawberry Shortcake in a Mason Jar
Cook time: P0Y0M0DT0H20M0.000S
Total time: P0Y0M0DT12H20M0.000S
Yield: 4 servings
Ingredients: 2 pounds strawberries, stemmed and thinly sliced; 2 cups sugar; 2 lemons, juiced; 1 store-bought angel food cake; 1 pint whipping cream; Grated zest of 1 lime; Chopped fresh mint, for garnish

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Level: Easy

Total: 12 hr 20 min (includes standing time)
Active: 20 min

Yield: 4 servings

Level: Easy

Total: 12 hr 20 min (includes standing time)
Active: 20 min

Yield: 4 servings

Ingredients

2 pounds strawberries, stemmed and thinly sliced

2 cups sugar

2 lemons, juiced

1 store-bought angel food cake

1 pint whipping cream

Grated zest of 1 lime

Chopped fresh mint, for garnish

Directions

Special equipment:

four 16-ounce mason jars

Day 1: Mix the strawberries, 1 cup of sugar and the lemon juice in a bowl. Let the bowl sit in the refrigerator overnight.
Day 2: Trace around a mason jar with a knife to cut a round piece of angel food cake. Press the cake into the bottom of the jar. Repeat with the remaining jars.
Make the whipped cream: In a cold metal bowl, slowly mix the cream, the remaining 1 cup sugar and the lime zest using a hand mixer for about 7 minutes. The mixture will first turn into a bowl of tiny bubbles, then it will slowly turn into a thick, zesty whipped cream.
Layer the strawberries on top of the cake pieces. Add the whipped cream and garnish with chopped mint. Serve immediately.