Description

Enjoy the refreshing taste of Fourth of July Mini Shortcake Cups. This delightful treat combines angel food cake with a variety of fresh berries and creamy whipped topping for a light dessert that is easy to make and perfect for summer celebrations.

Ingredients

Scale

1 loaf 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 layering the cups by placing a layer of angel food cake at the bottom.
Add a generous handful of strawberries, raspberries, and blueberries on top of the cake layer.
If serving immediately, finish with a dollop of whipped cream and a blueberry.

Notes

Feel free to mix and match the berries according to your preference.
These cups can be prepared ahead of time; just add whipped cream right before serving.

Nutrition

Serving Size: 1 cup
Calories: 180
Sugar: 20g
Sodium: 150mg
Fat: 4g
Saturated Fat: 2g
Unsaturated Fat: 1g
Trans Fat: 0g
Carbohydrates: 33g
Fiber: 2g
Protein: 3g
Cholesterol: 15mg