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Mini Strawberry Shortcake Trifles in a Jar Recipe

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This recipe for Mini Strawberry Shortcake Trifles in a Jar, by , is from Made With Love, one of the cookbooks created at We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Carrie Bradford


10 egg whites
1 1/2 tsp cream of tartar
1/2 tsp salt
zest of 1 lemon
1 tsp pure vanilla extract
1 1/2 cups sugar
1 cup cake flour
for the roasted strawberries:
2 lbs strawberries, rinsed, hulled, and halved
2 tbsp sugar
1 tbsp pure vanilla extract
for the whipped cream:
2 cups heavy cream
1/2 cup powdered sugar
1 tsp pure vanilla extract
8 mason jars

To make the lemon angel food cake:
Preheat oven to 350 degrees F.
Liberally grease bundt or tube pan with cooking spray.
In a large bowl with electric mixer, combine egg whites, cream of tartar, salt, lemon zest, and vanilla and beat on high with whisk attachment until stiff peaks form.
With beater on low, add sugar and mix until combined.
Sprinkle flour on top and fold in.
Pour into prepared baking dish and bake in preheated oven for 33-38 minutes, until it is golden on top and it springs back when touched.
Cool completely.

To make the roasted strawberries:
Preheat oven to 375 degrees F.
Line baking sheet with parchment paper.
Combine strawberries, sugar, and vanilla.
Pour onto prepared baking sheet and roast for 30 minutes.
Cool completely.

To make the whipped cream:
In large bowl with electric mixer, beat heavy cream, powdered sugar, and vanilla extract on high until soft peaks have formed.

To assemble:
Take lids off mason jars and set them on counter.
Cut angel food cake into chunks (or you can tear it apart with your hands) and evenly distribute half of the cake among the 8 jars.
Top cake with ~2 tbsp roasted strawberries in each jar.
Top strawberries with ~2-3 tbsp whipped cream.
Repeat process, starting with cake, then strawberries, and whipped cream.
Serve and enjoy!
If not serving immediately, top with lids and store in refrigerator.




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