Have I ever said how much my mum hates cooking? Maybe hate is too much, dislike would do better. She is an amazing mum in any case, and every year, for my birthday, she would make this lush strawberry & cream cake in a jar, kind of a tiramisu that I absolutely love. So I thought I could share it with you all, done it in a different way.
And here we go with the best cake ever, in a recycled marmalade pot. You may need plenty, but you can actually do it inside any pot/glass/ramekin…anywhere.
- 500g of fresh strawberries
- 1 lemon
- 1 packet of sponge fingers or savoiardi
- double cream 1 tub
Start the day before: the strawberries need to be washed – my nan washes them in RED whine, I don’t like wasting any wine – and then chopped finely in a big bowl. Squeeze the juice out of the lemon and put it on your strawberries, then sprinkle some white sugar – around 6-7 tablespoons – and mix well. Cover with cling film and leave it to rest overnight in the fridge, so that all the juice will come out from the strawberries.
The day after, whip the cream with just a tablespoon of sugar and set aside. Take all the pots you may need, wash and dry them, then start dunking the sponge fingers in the strawberry juice, position inside your pot and spoon inside some strawberries. Add the cream, more strawberries and again some more cream and strawberries on top again.
Put each pot in the fridge for at least 3 hours to rest, so that the juice will make the sponge fingers soggy and nice. This is just a strawberries and cream cake in a jar version, don’t feel like you will have to do the same – any shape or form would do great!
And there you have your very own strawberry & cream cake in a jar.
The jars we used are from Bonne Maman – find it here!