Strawberry Shortcake in a Mason Jar

  • 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

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.

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