Easy Strawberry Shortcake Jars
These Easy Strawberry Shortcake Jars are filled with layers of angel food cake, lemon mascarpone whipped cream and E.D.SMITH® Strawberry Pie Filling. Topped with fresh strawberries, they’re a delicious and easy dessert for the Summertime!
Ingredients
- 170 grams angel food cake, cut into cubes (about 4 cups packed cubes)
- ¾ cup mascarpone
- ¾ cup heavy cream
- 1 1/2 tbsp. granulated sugar
- 1/2 tsp. vanilla extract
- 1 tsp. grated lemon zest
- 1 cup (heaping) E.D.SMITH® Strawberry Pie Filling
- Fresh sliced strawberries for garnish
Directions
- Use a serrated knife to cut the angel food cake into small cubes and set aside.
- Make the whipped mascarpone cream by adding the mascarpone, heavy cream, sugar and vanilla extract to the bowl of a stand mixer with the whisk attachment (or use a large bowl with an electric beater or whisk). Whip on high speed until medium-stiff peaks form, about 2-3 minutes. Set aside.
- Assemble the shortcake jars by layering ½ cup packed angel food cake cubes at the bottom of each jar, dividing the angel food cake between the 4 jars. Next add a layer of pie filling, 2 heaping tablespoons pie filling per jar. Then, follow with ¼ cup whipped mascarpone cream.
- Repeat the layers as stated above, starting with angel food cake, pie filling and top with the remaining cream.
- Optional: Pipe the whipped cream on for a fancier presentation. Top with a few fresh sliced strawberries and then enjoy!
Tips
- You can make these shortcake jars ahead of time, cover and store in the fridge for up to 2 hours.
