It’s almost summer, you know what that means?
Summer means that everyone and their mother is making strawberry shortcake. Why don’t you take a ride with me on the strawberry shortcake wagon, but with a twist of Foodologie.
That’s code for take something sweet and put it in a jar. I love things in jars…
Cocktails in jars: Strawberry Basil Gin and Tonic
The list goes on really. But aside from the hipster-y “cute” factor of a jar, I find them to be extremely functional. They’re sturdy and portable. I can’t tell you how many times I’ve dropped jars, thrown them into bags. They just don’t break. It’s great.
So let’s go back to strawberry shortcakes.
They’re one of those appealing desserts because they’re simply delicious. Everyone seems to have a way to make them. Some people use biscuits, some use pound cake, others use angel food cake.
I like to use plain yellow cake (specifically this recipe for Moist Yellow Cake from Epicurious). It’s lighter than pound cake but denser than angel food cake. It’s really just all sorts of amazing.
Here’s what you need:
- Your Cake of Choice (I like Epicurious Moist Yellow Cake)
- Lemon Juice
- Whipping Cream
That’s a pretty short list of ingredients for such a fantastic dessert. The beautiful thing about making them in jars is that they’ll pretty much look cute no matter what you do.
Wash and slice your strawberries. Remember these are going in jars, so you want to cut them into small pieces. Toss with sugar and lemon juice. I eyeball the sugar, about 1/4 cup for every cup of strawberries. If you like them sweeter, add more sugar. Remember this is all about how it tastes best for you. Let the strawberries sit (macerate, if you want to get technical) for 15-20 minutes so they let out all those wonderful juices and you get strawberry saucy goodness (yes, saucy goodness is a legitimate culinary term).
Next whip your cream. I don’t like mine too sweet. I add a few tablespoons of sugar for each cup of whipped cream, and about 1/2 a tsp of vanilla. Once your whipped cream is mixed, transfer it to a ziploc bag.
Now you can assemble. Take your cake and break it up into little chunks. Place some in the bottom of your jar, next put a few spoonfuls of strawberries in there, press down with a spoon. Next the whipped cream. Cut off a corner of the ziploc bag so you have a piping bag of sorts. Pipe some whipped make sure to get it one the edges so it looks nice. Then repeat (be sure to press down the cake so more fits in there!). Depending on how big your jars are and how thick your layers are, you might be able to do 2 or 3 layers.
Serve or put a lid on them and take them to go!
I wish I had eaten these on a picnic in a park or on the beach, because that really would have added to the full effect of it all. They’ll just have to go on the menu for my next picnic.
What’s your favorite summer dessert?