Berry Trifles in a Jar

This is one of Lyric’s (age 13) favorites. Show off your red, white and blue with this fun cake and berry trifle.

12 wide mouth ½ pint mason jars
1 cup cake flour
½ cup and an additional 1 cup granulated sugar
9 Egg-Lands Best Eggs
1 teaspoon plus a second teaspoon vanilla extract
1 teaspoon cream of tartar
¼ teaspoon salt
3 cups Longmont Dairy Whipping Cream
¼ cup powdered sugar
1 teaspoon vanilla extract
3 cups washed blueberries (drained)
2 cups washed strawberries cut into small cubes
12 additional small washed strawberries for topping garnish
1½ cups washed raspberries (you can substitute peaches during peach season)

To make the cake, line a 9” x 13” cake pan with parchment paper. Put the rack in the middle of your oven and pre-heat it to 350° F. Consider altitude adjustments based on your location. Sift together the flour and ½ cup of the sugar. (Don’t have a sifter? Whisk the flour and sugar together to lighten the flour and mix.) Separate the egg whites into a large bowl and reserve the egg yolks in a small container. With an electric mixer, whip the egg whites, vanilla extract, cream of tartar, and salt until soft peaks form when you lift out the mixer. With a large spatula, gently fold small amounts of the flour into the egg white peaks until just mixed. Fill the cake pan with the cake batter and spread evenly. Bake for about 16 minutes or until a toothpick inserted in the cake comes out clean. Cool the cake until it reaches room temperature. (40-60 minutes.) Freeze the cake for 30 minutes.

To assemble, chill the clean mixer beaters and a large sized mixing bowl. Using the mason jar, cut 24 circles out of the cake pan. Cover with plastic wrap to prevent drying out. Whip 3 cups of whipping cream, with the chilled beaters, until stiff peaks form. (Don’t over-whip because you will make butter.) Add and stir in 1 teaspoon vanilla extract and ¼ cup powdered sugar. Reserve the 12 strawberries for garnish. Fill the bottom of the jars with a layer of blueberries. Add layers of whipped cream, a cake round, whipped cream, strawberries, raspberries, whipped cream, and the second layer of cake rounds. Top with whipped cream and garnish with a small strawberry. Chill in the refrigerator until serving.