After a long winter (that is still trying to hang around TN!), we finally have in-season Florida strawberries in our grocery stores! I may be biased, but I do believe that Publix has the best and most fresh selection of berries, and in fact I usually will make a second stop there on grocery day (which is usually Sunday for us) just to stock up.
So in honor of the little red beauties, I thought I’d share a super simple and fast recipe for Mason Jar Strawberry Shortcake.
A friend invited us over for impromptu dinner a few weeks ago, so I needed a dessert I could whip up in a matter of minutes. Her boys love strawberries, so this one was a no-brainer.
You will need:
1 pound cake loaf (from grocery bakery section)
1 qt. strawberries
1 cup heavy whipping cream
confectioners sugar to taste (I use about 3 tbsp.)
Wash and cut strawberries. Cut pound cake into cubes.
With whisk attachment on your stand mixer, whip heavy cream and powdered sugar (start with just 2 tbsp.) on medium high speed until fluffy (careful not to overmix), adjusting powdered sugar amount to taste.
Layer pound cake, strawberries and whipped cream in serving dish.
Since we have a large supply of Mason Jars at the ready, I opted for individual servings. Bonus: they’re perfect for taking on the go (versus using plastic wrap on a trifle bowl).
I have a feeling we will be making this many times this spring and summer! Enjoy!