1 package (1 lb) Foxy strawberries, divided
1 package white cake mix
¼ cup granulated sugar
1 tbsp lemon juice
1 package brick-style plain cream cheese
2 tsp vanilla extract
½ cup 35% heavy cream
⅓ cup icing sugar, sifted
Prep Time: 15 min
Cook Time: 30 min
1 Prepare cake mix according to package directions and let cool completely. Tear cake into enough pieces to make 3 cups (reserve remaining cake for later use).
2 Meanwhile, cut 3 strawberries in half, lengthwise, and set aside. Hull and slice remaining strawberries; toss with granulated sugar and lemon juice. Let stand for 10 minutes.
3 Beat cream cheese with vanilla until light and fluffy. In a separate bowl, beat cream until stiff peaks form; beat in icing sugar. Fold whipping cream into cream cheese until blended.
4 Layer half of the torn cake pieces, sliced strawberries, and cream cheese mixture among 6 (1 cup capacity) jars. Repeat layers. Garnish each serving with halved strawberry.
Tip: Substitute mascarpone cheese for cream cheese, if desired.
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