Berry Trifle in Mason Jars - Recipe from Price Chopper
Berry Trifle in Mason Jars
Layer fresh strawberries & blueberries with homemade cream and angel food cake in mason jars for a portable, patriotic dessert!
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Back to Basics: How to Make Whipped Cream
Top your desserts with homemade whipped cream this holiday season.
Layer fresh strawberries & blueberries with homemade cream and angel food cake in mason jars for a portable, patriotic dessert!
- Heat 1/4 cup sugar, the lemon juice and 1/4 cup water in a saucepan over medium-high heat, stirring, until the sugar dissolves.
- Remove from the heat and stir in the almond extract.
- Brush both sides of each slice of cake with the syrup.
- Cut the slices into 1-inch cubes.
- Beat the remaining 2/3 cup sugar and the cream cheese with a mixer on medium speed until smooth and light.
- Add the cream and beat on medium-high speed until smooth and the consistency of whipped cream.
- Arrange half of the cake cubes in the bottom of a 4-6 (24) oz. mason jars.
- Sprinkle evenly with a layer of blueberries.
- Dollop a spoonful of the cream mixture over the blueberries
- Top with a layer of strawberries.
- Layer the remaining cake cubes on top of the strawberries, then sprinkle with more blueberries and top with the remaining cream mixture.
- Finish with a few blueberries and strawberries on top arranging them in a decorative manner
- Cover and refrigerate 1 hour.
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Back to Basics: How to Make Whipped Cream
Top your desserts with homemade whipped cream this holiday season.
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