Strawberry shortcake in a jar

 It's good to have delicious treats in the fridge, esp. when you have a kid (or kids, hehe). They will be very happy.
I think making sweet in a jar is very convenient as you can serve it directly from the fridge and when you cover it tightly in the jar, your cake will be in very good state too. 
When my niece comes back from school, she always asks me what I made (well I bake almost everyday) because she want to try it, and I have to cut or put them in the plate for her, but when it's in a jar, I can tell her to take it out by herself, haha (Ok, I'm lazy). 
Making sponge cake will become easy when you make it often, but I know that the first time is the hardest ^^. Anyway, my trick is I use cold egg (from the fridge), it will be harder to whip but the foam can stand longer, and the cake will be less likely to be flat and you will get delicious soft sponge cake.
For the syrup, I love to add a bit of liquor, but you can use only simple syrup if you don't want to use alcohol, it will be delicious too.

 Strawberry shortcake in a jar

makes 3 (6.5x9.5cm) 

Sponge cake
2 ............................................  Large eggs
50g ...................................... Granulated sugar
40g ...................................... cake flour
............................................... Pinch of salt
20g ........................................ Whipping cream 

200g ...................................... Whipping cream
20 .......................................... Icing sugar
............................................... Vanilla extract

200g ...................................... Fresh strawberries
............................................... Simple syrup 
............................................... Grand Marnier (optional)

Preheat the oven to 180°C. 
Line 23m x23cm pan with baking paper.
Sift the flour and salt together, set aside.

 Whisk the egg until lighten add the sugar gradually until thick and lighten (Thick ribbon stage).

Beat until ribbon stage (you will be able to draw 8 with the batter).

Warm the whipping cream in the microwave (about 20 -30 seconds, medium power) 
Take 1/4 cup of batter and mix with the warm whipping cream.

  Sprinkle the flour over the egg batter and fold to combine.

 Fold the whipping cream mixture back into the bowl.

 The batter will be smooth and thick.

 Pour into the prepared pan.

 Bake for 10-12 minutes until spring back when press lightly.

When the cake cool, cut into small rounds.
Mix the syrup with Grand Marnier.
Whip the whipping cream with sugar and vanilla extract, until firm peaks formed.
Put 1 piece of cake into the jar,
Sprinkle the syrup over the cake.
Pipe the whipped cream over the cake, and place the strawberry over the cream.
Repeat the process.
Place another piece of cake on top and spread the whipped cream on top.
Decorate with strawberry.
Refrigerate until ready to serve.

Strawberry shortcake in a jar