Strawberry Shortcakes in Mason Jars

What a brilliant idea for picnics, outdoor concerts, and camping trips!!
(makes 4)

4 16 oz. mason jars and lids
2 lbs. strawberries, stemmed and thinly sliced
2 cups Sugar in the Raw*
2 lemons, juiced
1 store-bought angel food cake or mini shortcakes* (in the produce dept.)
Whipping cream
Grated zest of 1 lime
Chopped fresh lemon* mint, for garnish

Mix the strawberries, 1 cup of sugar, and the lemon juice in a bowl. Let the bowl sit in the fridge overnight (or as long as possible*). Trace around a mason jar bottom with a knife to cut a round piece of angle food cake. Press the cake into the bottom of the jar. Repeat with the remaining jars. To make the whipping cream: In a cold metal bowl, slowly mix the cream, the remaining 1 cup sugar, and the lime zest using a hand mixer for about 7 mins. The mixture will first turn into a bowl of tiny bubbles, then it will slowly turn into a thick zesty whipped cream. Layer the strawberries on the top of the cake pieces. Add the whipped cream and garnish with chopped mint.

"You want a man who ruins your lipstick not your eye make-up!"

Have FUN in the SUN today. Stay hydrated, and put on your sun screen!!!!

Love,

MM