Ball Canning Jar Celebration and Giveaway...
Celebrating National Can - It Forward Day
Ball Canning Jars in conjunction with Yvonne at Stone Gable
I brought over just one of the many recipes Yvonne has shared over at her blog
to entice you to pop over to Stone Gable and enter for the Giveaway! You've gotta see all
the amazing recipes Yvonne has cooked up using Ball Jars... amazing and yummy!
Ball Canning Jars has an entire event planned with some great prizes
for tomorrow National Can - It Day Forward, Saturday Aug. 17th
1 Sara Lee frozen pound cake
1 1/2 pints of fresh strawberries, washed and left to dry
2 cups heavy cream, cold
2 packets of Whip It, whipped cream stabilizer
1/4 + 3 TBS sugar
4-6 clean wide-mouth half pint BALL jars
ribbon of your choice to wrap and tie into a bow at top rim of jars
The trick to making this recipe easy peasy is to use store bought pound cake such as Sarah Lee. Instead of making whipped cream from scratch you could also use Reddi Whip canned whip cream (although making whipped cream from scratch is pretty darn easy and the taste is well worth the extra effort).
- To start, pick out 4 of the nicest looking strawberries and set aside for the top decoration added just before serving.
- Cut up the remaining strawberries into small-ish pieces and put them in a large bowl.
- Sprinkle with sugar and gently mix. Chill in refrigerator until ready to use.
If Making Whipped Cream from Scratch:
- Whip the cold heavy cream with the mixer until it begins to thicken.
- With mixer still running slowly add the sugar as you continue to whip.
- Gradually turn up the mixer to the highest speed and whip until stiff peaks form. (If you go past the point of stiff peaks you will have made yourself some very fresh butter) - [a story from my bakery days to be told at another time]!
- Gently spoon the whipped cream into a pastry bag with or without a tip (your choice) and place in refrigerator until ready to use. (Putting the whipped cream in a pastry bag is not necessary, but it helps keep the edge of the jars nice and clean, and gives a neat professional look to your dessert.)
- Using a cookie cutter approx. the size of the bottom of the Ball Jar, cut 4 rounds out of 1/3 inch slices of pound cake. Put your first round of cake into the bottom of each Ball Jar gently pressing to make sure it is snug against the bottom of the jar.
- Spoon a layer of strawberries on top and add a layer of piped whipped cream on top of the strawberries.
- Continue in this manner - layer of pound cake - gently pressing the pound cake so each layer touches the preceding bottom layers - layer of strawberries and layer of whipped cream until the jars are filled - adding a generous amount of whipped cream at the last - top layer.
- Chill until ready to serve at which point take out the 4 reserved strawberries and slice length-wise and evenly. Fan out and place decoratively on top of each dessert and then place a sprig of mint on top of the strawberry where the green leaves would have been.
- If you want tie a bow around the jar being careful to keep the bow out of the whipped cream and your lovely strawberry shortcakes are ready to serve.