Strawberry Shortcakes

One of my favorite fruits are strawberries. Strawberry lemonade, strawberry margaritas, and strawberry shortcake. Just to name a few.

I had planned to make this dessert for Valentine’s day, but I went with brownies instead. I’m glad I saved it for today. The sun peaked through and it reminded me of summertime.

This would be a great dessert to make for kids. I made them in individual mason jars. The recipe makes 4 of the larger mouth mason jars. But you could probably get 6 with the smaller ones. The top seals right on them, making them perfect for outings.

You could also sub blueberries, or blackberries for the strawberries as well. Or maybe even add all three of them. I hope you give this recipe a try!

Strawberry Shortcakes


  • 10oz angel food cake
  • 1 lb strawberries, sliced in quarters
  • 1/2 cup granulated sugar
  • Drop of vanilla extract
  • 2 teaspoons corn starch
  • 2 teaspoons cold water
  • 1 cup heavy cream
  • 2 tablespoons powdered sugar
  • 1 teaspoon vanilla extract
  • Sliced strawberries for garnish

Slice the angel food cake into bite sized pieces.

In a sauce pan add strawberries, granulated sugar, drop of vanilla and bring to a boil. Reduce heat to simmer.

In a small bowl mix together cornstarch and cold water making a slurry. Stir into simmering strawberry sauce. Simmer for 5 more minutes, letting the sauce thicken.

In a medium size bowl whip heavy cream, powdered sugar, and vanilla until stiff peaks are formed.

In large mouth mason jars layer with angel food cake, strawberry sauce, whipped cream and then repeat process over. There will be two layers of cake, sauce, and whipped cream. Top the last of each whipped cream layer with sliced strawberries.

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