Yield: 6 jars
Active Time: 40 minutes
Total Time: 1 hour (includes macerating time)
Ease of Preparation: Easy


Strawberry Layer:
  • 4 cups sliced and hulled strawberries, plus 3 halved strawberries for serving
  • 3 tablespoons granulated sugar
  • 2 teaspoons pure vanilla extract

Peanut Butter Whipped Cream:
  • 2 cups cold heavy cream
  • 3 tablespoons confectioners' sugar
  • 2 tablespoons creamy peanut butter
  • 2 teaspoons pure vanilla extract

To Assemble:
  • 4 cups cubed store-bought angel food cake (from a 14-ounce cake)

Special equipment: a large piping bag or a gallon-size resealable plastic bag; 6 wide-mouth pint jars


For the strawberry layer: Add the strawberries, granulated sugar and vanilla to a large bowl and gently stir together. Let sit at room temperature for at least 20 minutes so the strawberries become juicy.

For the peanut butter whipped cream: Meanwhile, add the cream to a large chilled bowl. Beat with a hand mixer on medium speed until it looks thick (like melted ice cream), about 1 minute. Sprinkle in the confectioners’ sugar, scoop in the peanut butter and add the vanilla. Continue beating until medium peaks form, about 2 minutes more. Place in a large piping bag or a gallon-size resealable plastic bag and snip off the end with kitchen shears.

To assemble: Dividing evenly, layer the components in 6 wide-mouth pint jars: Fill each jar with 3 layers of cake, strawberries and whipped cream (in that order). Top each with a halved strawberry before serving.

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