I took inspiration for this recipe from Chic Shopper Chick's strawberry and stars shortcake, but changed it up quite a bit. I love mason jars—they're cute, easily transportable, make great individual servings and even have lids. So, I thought this recipe would be a good way to use them. Instead of cutting stars out of the pound cake, I just crumbled it up and layered it with the cream cheese frosting. The jars I used are probably 8 or 9 ounces. Everyone at my house and the office loved this dessert … and like I said, it was really easy to get them to the office because of the mason jars. If I'd made it in that big bowl, I would have been a lot more worried about everything spilling and sliding together.
Ingredients
1 pound cake
1 tub of frozen whipped topping that's mostly thawed
2 8-ounce packages of cream cheese
2 cups confectioners' sugar
Strawberries
Blackberries
Blueberries
Directions
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Start the frosting by softening the cream cheese in the microwave, heating it for about 30 seconds at half power.
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Add the sugar, and beat together until smooth.
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Use a spatula to gently fold in the whipped topping until it's blended well.
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Put strawberries in the bottom of the mason jars, filling them up about a third of the way.
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Spoon the cream cheese topping into a zip-top bag and cut off one of the ends of the bag. Squeeze a few tablespoons of topping out of the bag and onto the strawberries.
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Prepare the pound cake by cutting it into cubes. Then, crumble it on top of the frosting until the jars are about two-thirds filled.
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Top off the pound cake with blackberries and blueberries.
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