Strawberries and Cream Jars

  • 6 Cups-Fresh Strawberries-washed, stem removed, cut into quarters
  • 3 Tablespoons-Granulated Sugar
  • 1/2 Each-Fresh Lemon-juice of
  • 1/2 teaspoon-Almond Extract
  • 1 Loaf-Pound Cake-crumbled
  • To Garnish-Vanilla Wafers
  • 4 Pint-Mason Jars-or rocks glasses

Whip Cream

  • 2 Cups-Heavy Cream
  • ½ Cup-Powdered Sugar
  • ½ Teaspoon-Almond Extract


  1. Place strawberries, sugar, lemon juice and almond extract in a mixing bowl, toss to coat.
  2. Place in refrigerator for at least one hour, toss several times.
  3. Place heavy cream, powdered sugar and almond extract in a mixing bowl.
  4. Whisk together until thick and has stiff peaks.
  5. Evenly disperse half of the strawberries in the bottom of jars/glasses.
  6. Cover with whip cream and top with crumbled pound cake.
  7. Repeat with remaining strawberries, whip cream and pound cake.
  8. Serve immediately or keep in the refrigerator until ready to serve.
  9. These can be make a day in advance, keep covered.