Strawberry Angel Food Cake Jars
Prep Time: 30 minutes
1 (7-inch) angel food cake
6 cups sliced strawberries (about 2 pounds)
1 pint heavy whipping cream
1 teaspoon vanilla
¼ cup powdered sugar
6 wide-mouthed mason jars (12 ounces each)
Slice angel food cake into 2-inch cubes then divide cubes in half. Divide each half into 6 portions and place 1 portion into the bottom of each mason jar. Top with ½ cup sliced strawberries and a dollop (2 to 3 tablespoons) of homemade whipped cream. Repeat with remaining ingredients.
For the homemade whipped cream: place the clean bowl of an electric mixer, or a large mixing bowl, into the freezer for 10 minutes. Fit the mixer with the whipping attachment then add whipping cream and vanilla to the chilled bowl. Whip the mixture on medium speed while gradually adding the powdered sugar then increase the speed to high and whip until cream can hold its shape, 2 to 3 minutes (do not over whip). Refrigerate until ready to use.
Nutrition per serving: 492 Calories, 31g Total Fat, 110mg Cholesterol, 457mg Sodium, 52g Carbohydrate, 4g Fiber, 6g Protein