Triple Berry Cake Jars with Brandy Infused Apricot Jam

OK these dessert jars are a hit! They’re a perfect dessert to make for any occasion, especially during Covid! I made these for a friend’s birthday party during Covid and everyone loved them! It’s easy to take home if you don’t finish (I had no problem eating it all!). They make a great parting gift, look pretty and are delicious!

The Brandy infused apricot jam adds a real punch and a new dynamic to the dessert. The Brandy is optional. Since the alcohol is not cooked out, it should be skipped if these treats are for kids.

I love homemade whipped cream! I could eat a bowl of it by itself! It’s so easy to make as it is just that, cream that has air whipped into it. You do have to be careful not to over whip it, or else it will turn to butter. As you are whipping the cream, air is added which gives it its volume and lightness. There is a certain point where the cream just can’t take a beating anymore and the water and fat start to separate. This starts the butter making process which we don’t want!

I used 12 oz. mason jars and I think these are plenty big enough and basically fits two servings in a jar. You would think that means leftovers but these are so delicious it’s really hard to stop once you start! You could tie a decorative ribbon or attach name tags with some twine to make the jars extra special.

I like to line up all the ingredients and put the jars together in an assembly line. I put a layer of cake, jam, berries and whipped cream in that order in the jar and then repeat. I do it in this order to keep the jam and whipped cream separated. I bet you’re wondering why….because the the acid and alcohol from the jam can break down the whipped cream.

Put these jars in the refrigerator as soon as they’re done. They will last up to three days in there. These will not be OK if they are frozen and thawed out. The berries will become mushy and release water. No one wants soggy cake!

I promise you and everyone else will love these dessert jars!

Triple Berry Cake Jars with Brandy Infused Apricot Jam

Serves: 6

Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5

( 1 voted )

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Ingredients

• 12 vanilla cupcakes
• 7 oz apricot jam or preserves
• 2 Tbsp (30g) Brandy liquor (optional)
• 16 oz heavy whipping cream (keep in the fridge until needed)
• 1 tsp vanilla extract
• 2 Tbsp (22g) powdered sugar
• 6 mason jars (300 mL)

Instructions

1. Make 12 vanilla cupcakes and cool completely. 
2. Put a mixing bowl (metal or glass) in the refrigerator.  This will be for the whipped cream.
3. Wash and dry the berries.  De-stem the strawberries (you can use these in a smoothie later!)  Cut them into chunks.  I usually quarter them.
4. Mix the apricot jam/preserves with the Brandy.  I put it in a food processor so all the bits of apricot get blended evenly. 
5. Take the bowl out of the refrigerator and add the cream, sugar and vanilla to the bowl.  Use the whipping attachment or a hand blender and mix together slowly at first and then increasing the speed.  Whip until the whipped cream is stiff and can hold its shape. I used speed level 6 on my KitchenAid mixer and it took two minutes.  DON'T OVER WHIP!
6. Put the whip cream in a piping bag with a Wilton #1A tip or similar.  This makes it easier to get the whip cream down in the jar.  
7. Assemble the jars.  Break apart one cupcake and put it in the bottom of the jar.   
8. Put 2 Tbsp. of jam on the cake.
9. Add a hefty layer of berries.
10. Pipe a layer of whipped cream on the berries.
11. Repeat the process again in the same jar.  Add the lid to the jar and place in the refrigerator until ready to serve.  Enjoy!

Did You Make This Recipe?

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