Caters to: 4 gobblers
Prep Time: 20 minutes with overnight refrigeration
Challenge Level: Intermediate
From the Pantry
1 kilo strawberries
2 lemons
2 cups sugar
3 cups heavy whipping cream
1 lemon zest
1 pre-bought sponge cake
Mint for garnish
4 mason jars of 500g
Cook Away
Mix the sliced strawberries with lemon juice and sugar.
Let it rest in the refrigerator overnight.
The next day, crumble half of the cake into the bottom of the four jars.
Whip the cream in a chilled metal bowl.
Mix the sugar and zest slowly into the cream with a hand mixer for 5-8 minutes till the cream is thick.
Layer half the strawberries on the cake. Add a bit of frosting.
Add the remaining cake, frosting and strawberries.
Garnish with mint.
Picture Courtesy: cdnpix.com
