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Strawberry Rhurbarb Trifle in Mason Jars

Portia Belloc-Lowndes


"This easy-to-prepare dessert can be made in advance and stored in the refrigerator. I love to bring it to picnics. Everyone gets their own jar. When finished, just put the tops back on and take the jars home!"

-Portia Belloc-Lowndes – Les Dames d’Escoffier Chicago Chapter

Download the full recipe.

Makes: 4 pint-size Mason jars or 8half-pint jars

Prep Time: 20 minutes

Cook Time: 7 minutes


  • About 4 cups cubed angel food cake or pound cake, purchased or prepared at home
  • 3 cups strawberries, rinsed, stems removed, sliced, divided
  • 1 1/2 cups rhubarb chunks
  • 1 fresh lemon 
  • 1/4 cup granulated sugar
  • 1 tablespoon cornstarch
  • ½ pint whipping cream, freshly whipped
  • Fresh mint leaves


  1. Dice 1 ½ cups of the sliced strawberries and the rhubarb.
  2. Zest whole lemon; set aside. Squeeze lemon for 2 tablespoons juice; set aside.
  3. Place rhubarb, lemon juice, sugar and cornstarch in a saucepan. Cook over medium heat about 5 minutes or until rhubarb is tender. If mixture seems too thick, add a tablespoon or two of water.
  4. Add the 1 ½ cups diced strawberries. Cook 1 to 2 minutes longer.
  5. Layer in each of the Mason jars: Cake cubes, strawberry-rhubarb mixture, whipping cream, fresh strawberry slices. Repeat.
  6. Put Mason jar lids on and refrigerate until ready to serve. 
  7. To serve, top each with whipped cream, mint leaves and a little lemon zest.

Zero-waste tips + substitute suggestions:

  • No cake? I have used day-old banana muffins and they added an extra twist.
  • An alternate to whipped cream? Substitute home-made crème anglaise.
  • Strawberries stored with stems stay firm longer than those without stems. 
  • Rinse strawberries in cold water only when you are ready to use them.
  • If you don’t use fresh strawberries on the day you purchase them, refrigerate in shallow containers. They tend to mold faster if stacked atop each other.
  • Can’t use them right away? Freeze them! Lightly rinse strawberries, let them dry on paper towels, remove stems then freeze on a cookie sheet. When frozen, transfer them to a zip-lock bag.

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