Ingredients
1 batch prepared shortcake, pound cake, or angel food cake
2 pounds fresh strawberries, hulled and sliced
3 tablespoons granulated sugar
2 cups heavy whipping cream
1/2 cup powdered sugar
1 teaspoon vanilla extract
Mint sprigs or Easter sprinkles for garnish (optional)
Instructions
1. If baking cake, allow it to cool completely, then slice into ½-inch thick slabs.
2. Use a 2-3 inch bunny-shaped cookie cutter to cut shapes from the cake slices for topping.
3. Gently crumble the remaining cake scraps into bite-sized pieces for the layers.
4. In a medium bowl, toss the sliced strawberries with granulated sugar and let sit for 20-30 minutes to macerate.
5. In a separate chilled bowl, use an electric mixer to beat the heavy cream, powdered sugar, and vanilla extract until stiff peaks form.
6. Assemble the jars by layering crumbled cake, then macerated strawberries with their juice, then whipped cream.
7. Repeat the layers once more, finishing with a final swirl of whipped cream.
8. Gently place one shortcake bunny on top of the cream in each jar.
9. Refrigerate the jars for at least 30 minutes before serving to allow the flavors to meld.
Notes
For best results, assemble jars only a few hours before serving to prevent the cake from becoming soggy. Store covered in the refrigerator for up to 2 days. Feel free to customize with mixed berries, lemon curd, or different cookie cutter shapes.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Assembling
- Cuisine: American
Nutrition
- Serving Size: 1 jar
- Calories: 480 kcal
- Sugar: 35 g
- Sodium: 250 mg
- Fat: 25 g
- Saturated Fat: 15 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 55 g
- Fiber: 4 g
- Protein: 5 g
- Cholesterol: 70 mg