Layers of sweet, summery strawberry shortcake in perfect, single serving jars. Light, fluffy and sweet!
I think people underestimate the many uses of mason jars. You see projects and “how-to” posts on Pinterest, but I rarely see people actually putting them to use. Here’s how I’m using them around the house:
- Vases. I use them as vases for bunches of flowers all the time. Mostly because I really don’t own any vases, but still!
- Storing loose change. I have a large one hidden behind a decorative piece on a bookshelf so that no one knows where I keep my hundreds of pennies. Dammit… okay, well if you ever come visit me, please don’t look behind the white flowers on the bookshelf in my living room. There’s nothing there to see.
- Holding straws and coffee stirrers. I have three jars on the shelf above my makeshift coffee cart: one with striped paper straws, one with plastic multicolored straws, and another with coffee stirrers. It makes them so easy to grab, and looks cute, too!
- Cold brewed coffee. During the summer months, I pretty much always have at least one mason jar full of homemade, cold brewed coffee in the fridge. Lately I’ve been using a huge jug meant for holding homebrew just because it holds more, but then I just pour some in a mason jar and bring it to work!
I’m sure I use them for even more stuff, but I’m running on a lack of coffee at the moment so my brain just tapped out like it’s losing in the ring.
My favorite way to use mason jars isn’t in the list above. It’s different every time, but never fails to meet my exceedingly high expectations. You’ve seen me do it before, so this shouldn’t be a surprise… mason jar trifles!
My current favorite is this bad boy right here: Strawberry Shortcake. Homemade angel food cake, fresh strawberries, and my favorite mascarpone whipped cream. Drool.
You could even add a simple strawberry syrup by reducing the fruit with water and sugar and drizzling that between each layer. SO much better than the gelatinous kind you can find at the store in plastic tubs. Gross.
And look how easy it is! Man, I love animated gifs.
I like to add pineapple to mine, too. It gives the strawberry shortcake a nice tropical kick in the pants. And the combination of pineapple and whipped cream? Heavenly.
They’re so easy I almost feel bad spelling it out. I don’t want you guys to think I feel like you’re incapable of piecing together the process on your own. I am under no illusions that you’re sitting on your kitchen floor with a mason jar and a bunch of food, just smashing it all together making monkey sounds. You’re good enough, you’re smart enough, and gosh darnit – people like you!
But for those of you who are running on no sleep and have a caffeine deficiency like me, check out the step by step instructions in the recipe below.
Strawberry Shortcake Trifle
- 12 ounce mason jar
- 1 cup angel food cake, sliced into chunks
- 3 strawberries, sliced
- 4 tablespoons whipped cream or Cool Whip
- Place half the cake in the bottom of the jar.
- Place 2 tablespoons whipped cream on top of cake.
- Now add half the strawberries on top of the whipped cream.
- Repeat this process with the other half the ingredients.
- Serve immediately and enjoy!