In a metal mixing bowl, whip the sugar and heavy whipping cream until stiff peaks form. Set aside.
Divide the shortcakes evenly among 6 half-pint glass jars. Crumble each cake into each jar and gently press to the shape of the jar so that it takes up the bottom third of the jar.
Top each cake with a dollop of fresh whipped cream and evenly spread atop the cake. Each jar should be roughly 2/3 full.
Fill the remaining 1/3 of each jar with chopped strawberries.
Serve immediately.
½ cup sugar
8 oz. heavy whipping cream
6 mini shortcakes
1 to 1½ cups chopped strawberries
8 oz. heavy whipping cream
6 mini shortcakes
1 to 1½ cups chopped strawberries
This article appears in May 2012.