Description
A refreshing, layered dessert combining macerated strawberries, whipped cream, and pre-baked cake cubes. No oven required! Perfect for summer picnics or quick indulgences, this visually striking dessert balances sweet, tangy, and creamy textures.
Ingredients
2 lbs fresh strawberries (washed, hulled, and sliced)
1/4 cup granulated sugar
1 tsp vanilla extract
16 oz pre-baked cake (pound cake or angel food cake, cubed)
2 cups heavy whipping cream
1/2 cup powdered sugar
1 tbsp fresh lemon juice
Fresh mint (optional, for garnish)
Instructions
Toss sliced strawberries with sugar and lemon juice in a bowl. Let macerate for 20–30 minutes at room temperature.
Whip heavy cream with powdered sugar and vanilla extract until stiff peaks form.
Layer cake cubes, strawberries, and whipped cream in mason jars or glasses. Repeat layers, finishing with a dollop of whipped cream and optional mint garnish.
Chill for at least 10–15 minutes before serving to allow flavors to meld.
Notes
Use room temperature cream for easier whipping
Swap pre-baked cake with store-bought or homemade
Keep refrigerated for up to 48 hours
Fresh lemon juice helps preserve strawberry color and tang
Nutrition
- Serving Size: 1 mason jar (approx. 12 oz)
- Calories: 420
- Sugar: 48g
- Sodium: 80mg
- Fat: 24g
- Saturated Fat: 16g
- Carbohydrates: 54g
- Fiber: 4g
- Protein: 5g
- Cholesterol: 95mg