Description

These Fourth of July Mini Shortcake Cups combine fluffy angel food cake with a medley of fresh berries and creamy whipped topping. They are not just tasty but also super easy to prepare, making them an ideal treat for summer gatherings or picnics!

Ingredients

Scale

1 loaf angel food cake
1 cup strawberries, chopped
1 cup raspberries
1 cup blueberries
1 cup whipped cream
small clear cups or mason jars

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Instructions

Cube the angel food cake into bite-sized pieces.
Chop the strawberries to prepare them for layering.
Begin layering the cups by placing a layer of the cubed angel food cake at the bottom.
Add fresh strawberries, raspberries, and blueberries on top of the cake layer.
If serving immediately, add a generous dollop of whipped cream and garnish with one more blueberry.

Notes

Feel free to mix and match your favorite berries for a personal touch.
These can be prepared a few hours in advance; just add whipped cream just before serving.
Using clear cups enhances the presentation, showcasing the colorful layers.

Nutrition

Serving Size: 1 cup
Calories: 150
Sugar: 15g
Sodium: 60mg
Fat: 3g
Saturated Fat: 1g
Unsaturated Fat: 2g
Trans Fat: 0g
Carbohydrates: 30g
Fiber: 2g
Protein: 2g
Cholesterol: 15mg