Step 1

Using your hands, crumble the baked Vanilla Almond Cake into small pieces. It should be around 2 1/2 cups crumbled cake. (You can make this cake from a 1x batch of my Vanilla Almond Cake (Mix & Match Recipe). You'll only use half of the 1/4 sheet cake you bake in six jars/cups (a 1x batch of this recipe), and you'll use all the 1/4 sheet cake in 12 jars (a 2x batch of this recipe).

Step 2

Place sliced Strawberries and Blueberries in separate medium-sized bowls, and slightly smash the berries using the base of a sturdy cup. (You could also use a fork for this). We still want there to be the texture of the whole and sliced berries, but by smashing them we are creating some added juiciness to our filling.

Step 3

Pour 1 Tbsp Lemon Juice and 2 Tbsp Sugar on top of each bowl of berries. Stir and allow to sit for 10 minutes. This will macerate the berries (softens them and brings out more juices).

Step 4

Whisk 3 Tbsp Sugar and 3 Tbsp Instant Clearjel together. (See note #1)

Step 5

Divide the Sugar/Instant Clearjel mixture evenly on top of each bowl of macerated berries. (3 Tbsp Sugar mixture per berry bowl). Mix thoroughly. Berries will thicken instantly and a little more as they set. Taste each bowl of berries at this point. If they are too tart for your liking, you can add a little more sugar as needed. (Since fresh berries vary in sweetness, the sugar may be adjusted to taste. I like for my fruit fillings to be slightly tart since they will be layered with sweet cake and whipped cream).

Step 6

Whisk the Powdered Sugar and Instant Clearjel (if using) together. (See note # 1)

Step 7

Using a whip attachment and a stand mixer (preferred) or handheld mixer, whip the Heavy Cream and Pure Vanilla until stiff peaks form.

Step 8

Turn the mixer on low, and slowly add in the Powdered Sugar/ Instant Clearjel mixture until incorporated. The Instant Clearjel will thicken the whipped cream instantly, which is why we want to make sure the whipped cream is nicely whipped and fluffy before we add in our thickener.

Step 9

Layer the cake, fruit filling, and whipped cream in around equal parts between 6 jars/cups. There should be enough room for 3 layers of each (cake, fruit filling, and whipped cream x 3 in each jar). Alternate the strawberry and blueberry filling as you fill the jars so that there are two layers of blueberry and one middle layer of strawberry or vice versa.

Step 10

I used Disposable Piping Bags with the ends cut off to squeeze in the berry fillings and a 1M star tip for the whipped cream. You could also just spoon in your fillings and whipped cream.

Step 11

As you fill them, keep an eye on the sides of the jars/cups, piping or spooning against the sides as needed for the prettiest-looking layers.

Step 12

Tie a disposable wooden spoon on the Mason Jars with twine. Or stick a plastic spoon in the cup version, and top with a plastic lid, using the straw hole to keep the plastic spoon in place.

Step 13

Keep refrigerated until serving. Enjoy!