Strawberry Angel Food Cake Jars are fresh berries, cubed angel food cake, and lightly-sweetened homemade whipped cream. Each bite is Heaven!
As I mentioned last week, my family is a total Strawberry Angel Food Cake family. We’ve definitely carved out parts in our hearts (graphic) for Dirt Cake, Boozy Berry Cups, and Peaches ‘n’ Cream Cupcakes for other warm-weather dessert occasions, but light-as-air angel food cake topped with cold whipped cream and freshly sliced strawberries is about as easy and delicious as it comes. Pure summer.
Inspired by the salad in a jar I had in Monterey last week, I decided to give the classic dessert a little twist by layering it in a wide-mouthed mason jar, vs slicing and serving on a plate, and call it Strawberry Angel Food Cake Jars! Because, really, when’s the last time eating something out of a jar made you less than sublimely happy – especially when homemade whipped cream is involved?
These sweet treats are great for spring and summer get-togethers, especially Memorial Day, when it’s hot out and you want to end the meal with something light. Assemble the jars a few hours ahead of time or, for some real fun, make an Angel Food Cake Jar bar by laying out cubes of angel food cake, homemade whipped cream, and tons of different berry varieties so people can make their own layered concoctions.
So fun, right?
Start the Strawberry Angel Food Cake Jars with a 7″ Angel Food Cake. I just love Angel Food Cake as it’s basically like eating sweet and puffy cake clouds. Winning! BTW, I was 16 years old the first and last time I tried to make my own AFC. After taking what felt like an hour whipping up a million egg whites then tenderly folding in the rest of the cake ingredients, the dang thing never came out of the pan after baking. Ever since then I’ve taken a little help from the bakery section at the grocery store with no regrets.
Store-bought Angel Food Cake: $2.99
Bypassing serious feelings of baking inadequacy: Priceless.
Cut the Angel Food Cake into 2″ squares then set aside.
Next, slice 6 cups fresh strawberries (about 2lbs.) I have tasted a noticeable difference in sweetness and flavor in strawberries over the past couple of weeks. In all berry varieties, actually!
Finally, whip up a batch of homemade whipped cream. Now there is a time and a place for Cool Whip, but there is a time and a place for homemade whipped cream – and this is it. With so few ingredients involved in the recipe, every one of ’em has to be absolutely delicious.
Start by chilling the the mixing bowl of your electric mixer, or a glass bowl, in the freezer for at least 10 minutes, then pour in 1 pint heavy whipping cream.
Add 1 teaspoon vanilla then turn the mixer to medium speed and gradually add 1/4 cup powdered sugar.
Turn the mixer up as high as she’ll go then whip until the cream can hold it’s shape, 2-3 minutes. Don’t over beat, or you’ll have butter!
Layer the Strawberry Angel Food Cake Jars by placing a few cubes of Angel Food Cake into the bottom of a jar, followed by 1/2 cup sliced strawberries, and a generous dollop of homemade whipped cream.
Repeat the layers once more, then serve!
Strawberry Angel Food Cake Jars
Strawberry Angel Food Cake Jars are a sweet and simple treat. Fresh berries, cubed angel food cake, and lightly-sweetened homemade whipped cream are absolutely heavenly!
- 1, 7" angel food cake
- 6 cups sliced strawberries (about 2lbs)
- 1 pint heavy whipping cream
- 1 teaspoon vanilla
- 1/4 cup powdered sugar
- Slice angel food cake into 2" cubes then divide cubes in half. Divide each half into 6 portions then place 1 portion into the bottom of a 12-oz mason jar (you'll need 6 total.) Top with 1/2 cup sliced strawberries and a dollop (2-3 Tablespoons) of homemade whipped cream then repeat with remaining ingredients.
- For the homemade whipped cream: place the clean bowl of an electric mixer, or a large mixing bowl, into the freezer for 10 minutes. Fit the mixer with the whipping attachment then add whipping cream and vanilla to the chilled bowl. Whip the mixture on medium speed while gradually adding the powdered sugar then increase the speed to high and whip until cream can hold it’s shape, 2-3 minutes (do not over whip.) Refrigerate until ready to use.
This recipe is courtesy of Iowa Girl Eats, http://iowagirleats.com.
I can hardly stand how fabulous this dessert is! By the way, you can find mason jars at nearly every grocery store these days, and even the hardware store, but if you don’t want to make the investment, these are also super cute layered in martini glasses.