Description

These Fourth of July Mini Shortcake Cups are a delightful treat, featuring layers of fluffy angel food cake topped with fresh strawberries, blueberries, and luscious whipped cream. Perfect for a festive dessert, they’re simple to make and bursting with flavor, making them a must-have for summer gatherings.

Ingredients

Scale

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

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Instructions

Cube the angel food cake into small pieces.
Chop the strawberries into bite-sized pieces.
Begin by lining each cup with a layer of cubed cake.
Add a layer of chopped strawberries, followed by a mix of raspberries and blueberries on top.
If you are serving right away, finish with a generous dollop of whipped cream and a blueberry on top.

Notes

Using fresh, ripe berries will enhance the flavor of the dessert.
These mini shortcake cups can be prepared ahead of time but add whipped cream just before serving for optimal texture.
Feel free to mix and match berries based on availability or preference.

Nutrition

Serving Size: 1 cup
Calories: 200
Sugar: 12g
Sodium: 150mg
Fat: 7g
Saturated Fat: 4g
Unsaturated Fat: 2g
Trans Fat: 0g
Carbohydrates: 28g
Fiber: 2g
Protein: 4g
Cholesterol: 20mg