Mini-mason jar shortcakes

I'm so sorry for the long gap without any posts - my kitchen is currently under construction, and my oven has been disconnected for a while, so I decided to make these little shortcakes from store-bought ingredients.  They're perfect summer treats bursting with fresh fruit…I think you'll really like these!

Ingredients:

Pound cake, either homemade or store-bought
Lemon curd or berry syrup
Strawberries, blueberries, blackberries, kiwi, etc.
Whipped cream, either homemade or store-bought

Directions:

Slice your poundcake into one inch slices.  Then, either cut out circles of cake that will fit in your mason jar, or cube the pound cake.

Lay your circle of cake, or cubes of pound cake in the bottom of the jar.  (I compacted the cubes for a more even look.)

Left side: cubes.  Right side: slice.

Add a layer of lemon curd or berry syrup.  If your lemon curd is very thick, you can dilute it with a little hot water.

Add a layer of fruit on top of the curd/syrup.

Lastly, add a layer of whipped cream.  Because we were planning to eat these right away, I piped a swirl of whipped cream on top.

If you are taking these with you somewhere, spread the whipped cream evenly, and screw the top on.

These cuties are great for picnics, trips to the beach, or simply fun little desserts.  If you are planning to take them somewhere, just be sure to place them in a cooler.

Enjoy!
- Sugar Baby