Ingredients
Scale
1 loaf store-bought pound cake
Lemon mascarpone cream (recipe below)
1 quart fresh strawberries (sliced or halved)
For the lemon mascarpone cream:
2 cups whipping cream
8 ounce container mascarpone cheese
8 ounces cream cheese, room temperature
2 tablespoons powdered sugar
½ cup lemon curd
2 teaspoons lemon zest
Instructions
Combine all ingredients for the lemon mascarpone cream in a large mixing bowl using a hand mixer until smooth and creamy.
In 8-ounce mason jars, begin with a layer of strawberries.
Add a scoop of cream, piped into the jar.
Slice the pound cake into 2-inch pieces, then thirds, and layer over the cream.
Top with another scoop of cream and garnish with more strawberries for a vibrant finish.
- Prep Time: 20 minutes