Place a metal or glass mixing bowl and beaters in the freezer for 15-20 minutes. Beat whipping cream on medium high speed until stiff peaks form. Stir in lemon juice, lemon zest and powdered sugar until stiff peaks form. Taste and adjust sugar and lemon juice as needed.
Cut or tear angel food cake into small pieces.
Chop berries into small pieces, sprinkle with granulated sugar and stir to combine.
In small mason jars, layer chunks of angel food cake, berries and lemon whipped cream. Seal and store in the fridge until ready to serve. Can be stored up to 24 hours.
The longer they sit, the sweeter and juicier the berries will be.This recipe will fill 8 half pint (4 ounce) jars, or 8 pint sized (8 ounce) jars.