Strawberry Smash Mason Jar Cake
You can screw on a lid and store these overnight in your fridge - they are great the next day or travel well to picnics!
Equipment
- 9 inch round pans (2)
- oven
- mixing bowl
Ingredients
For Strawberry Layer Cake
- 1 cup butter softened
- 1 1/2 cups sugar
- 3 ounces strawberry flavored Jell-o
- 4 eggs room temp, separated
- 2 3/4 cups cake flour sift, then measure
- 2 1/2 tsp baking powder
- 1 cup whole milk room temp
- 1 tbsp vanilla
- 1/2 cup strawberry puree made with sweetened strawberries or jam
- 2 tbsp sugar
For Layering in Jars
- 1 1/2 cups heavy cream
- 1/4 cup sugar
- 1 tbsp vanilla
- 24-30 fresh strawberries stemmed, sliced in half
- 1 cup pureed strawberry jam
Instructions
- Preheat oven to 350º.
- Grease and flour 2 9″ round cake pans.
- In a large bowl, cream together the butter, sugar and dry gelatin until light and fluffy, about 2 minutes. Add egg yolks, one at a time, mixing well after each. Combine flour and baking powder; stir into batter alternately with milk. Stir in vanilla and strawberry puree.
- Whip egg whites with remaining 2 tablespoons sugar until soft peaks form. Gently fold into cake batter and then spread batter into prepared pans.
- Bake for 25-30 minutes or until a toothpick inserted into the center comes out clean. Allow cakes to cool in pans for about 5-10 minutes before turning out to cool completely.
- Place cold cream, sugar and vanilla in a stand mixer bowl and whip until soft peaks form.
- When cake is cool, gently break into chunks with your hands. Layer into mason jars using whipped cream, jam, fresh berries and cake pieces. You can screw on a lid and store these overnight in your fridge–they are great the next day or travel well to picnics!