A perfect treat for traveling or serving at a summer picnic. Strawberry Shortcakes in a jar are so fun and easy to make! This also includes my favorite whipped cream recipe.
Gather your ingredients.
Slice the angel food cake into 2 inch cubes and divide into 2 halves. Set aside. Rinse and slice the strawberries and divide into 2 halves, reserving a few for the topping.
Divide 1 half of the angel food cake into 6 portions (or more if using more jars) and place 1 portion into the bottom of each jar. Do the same with the sliced strawberries (about 1/2 cup).
To make the whipped cream, place the bowl of your electric mixer in the freezer for 10 minutes. Once cold, add in the whipping cream and vanilla. Using the whipping attachment on medium speed, whip the cream and vanilla, while gradually adding in the powdered sugar. Once all sugar is added, increase the speed to high and whip util cream can hold its shape, about 3 minutes.
Add a dollop of whipped cream to each mason jar. Repeat layers. Top with a sliced strawberry. Store these covered in the refrigerator. You can either use 6, 12 ounce jars or 9, 8 ounce jars.