Individual Lemon Blueberry Trifle in a Jar
I package of Trader Joes shortcake biscuits, broken into small pieces
2 c. sweet whipped cream (recipe below)
2- 6 oz. containers fresh blueberries
5-6 medium strawberries, hulled and cut lengthwise into six pieces each
Tart lemon cream (recipe below)
10-12- 8 oz. mason jars
Tart lemon cream (don't worry, it is not too tart... it is perfect!):
2 ½ c. cream
¾ c. sugar
1/2 c. fresh lemon juice (from about 4 lemons)
Sweetened Whipping Cream:
1 c. heavy cream
2 Tbsp. powdered sugar
1 tsp. vanilla extract
Lemon cream instructions:
In a medium saucepan, combine the 2 ½ cups of cream and sugar over medium heat. Bring to a boil, stirring constantly for 3 minutes once it boils. Take it off the heat and stir in the lemon juice.
Pour into a container with a lid and chill in the refrigerator over night or until it is set.
Sweet whipped cream instructions:
In a stand mixer, using wire whisks, mix the heavy cream on high speed until soft peaks form. Add the powdered sugar and vanilla extract and whip on high until stiff peaks form. Store in the refrigerator in a sealed container until ready to use.
Wash and dry all the mason jars. Place a spoonful of whipped cream in the bottom of each mason jar followed by a layer of the biscuit pieces. Top the biscuits with a spoonful of the lemon cream and add a layer of fresh blueberries. Repeat layers and end with a spoonful of whipped cream. Screw on the ring part of the lid and top with 3 strawberry pieces. Refrigerate until ready to serve.