Summer is finally here! It took so long to arrive this year and now towards the end of June I can finally count on it being warm and sunny when I wake up. Besides warm weather and sunshine, one of the things I love about summer is that so much fruit is in season. And, the strawberries are going off right now – they are so good! So I have had many on hand and have been making all kinds of things with them.
With the Fourth of July approaching, I was thinking of desserts to share. And, a cake jar came to mind with blueberries and strawberries. These cake jars are so easy, you can make them in any kind of jar. I used 8 ounce straight sided jars (the same ones we serve our signature Sweet Cream Pies in a Jar in). You could use a mason jar or any other kind of glass jar or even glasses if you’re going to serve them right away, they don’t need lids.
These are also a great dessert for the Fourth of July, because you can make them ahead of time and keep them in the fridge. This is when the lid for the jar would come in handy. I made a simple yellow cake with almond flavored whipped cream, strawberries, and blueberries. You can use different kinds of in season fruit to change it up and to serve these all summer long and not just on the Fourth of July! Try kiwis, bananas, peaches, blackberries, raspberries and more! Whatever combination you make, it will be delicious!
Summer Cake Jars
Makes 12 jars
1/2 cup (113 grams) organic salted butter, softened
170 grams (3/4 cup) organic cane sugar
1 teaspoon organic vanilla extract
2 organic large eggs
1/2 cup organic heavy whipping cream
1/4 cup organic sour cream
170 grams (1 cup plus 3 tablespoons) cake flour
1 teaspoon baking powder
1/2 teaspoon fine sea salt
2 cups organic heavy whipping cream
2 teaspoons organic cane sugar
1 teaspoon organic almond extract
organic fresh strawberries (about 12 strawberries)
organic fresh blueberries (about 6 ounces)
Preheat the oven to 350°F. Line three 6-inch cake pans with parchment paper.
To make the batter: In the bowl of a stand mixer fitted with the paddle attachment, add the butter, cane sugar, and vanilla extract. Mix on low until combined and there are no butter chunks.
Add the eggs, heavy whipping cream, and sour cream and mix on low until combined.
In a separate bowl, add the cake flour, baking powder, and sea salt and whisk together. Add to the butter mixture and mix on low until combined.
Transfer the batter to the prepared pans and disperse evenly.
Bake for 20 minutes or until a wooden pick inserted in center comes out clean. No need for cakes to be perfectly flat because we’re going to break it all up anyways!
Once the cakes have cooled, remove them from the cake pans and crumble up into pieces into a large bowl. Set aside.
Slice the strawberries, set aside.
To make the whipped cream: In the bowl of a stand mixer fitted with the whisk attachment, add the heavy whipping cream, cane sugar, and almond extract. Whisk starting on low, then gradually increasing the speed to high until you are at full speed. Whisk until stiff peaks form and the whipped cream does fall off the whisk. Transfer to a piping bag with Ateco decorating tip #846.
In each jar, add some crumbled cake, then add whipped cream, then add strawberries or blueberries or both! Repeat again for a second layer. Top with a blueberry. Repeat with all the jars.
Store in the fridge for up to 3 days.
Gluten Free – Replace the cake flour with 170 grams (1 cup plus 1 tablespoon plus 1 teaspoon) organic gluten free flour blend.
High Altitude – Bake at 350°F for 17 minutes or until a wooden pick inserted in center comes out clean.
Did you make this recipe? Make sure to tag @mimibakescookies on Instagram!