Description
These Fourth of July Mini Shortcake Cups are a delightful blend of angel food cake and fresh berries, topped with whipped cream for a quick and tasty dessert that everyone will enjoy.
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
Instructions
- Cube the angel food cake into small pieces.
- Chop the strawberries into bite-sized pieces.
- Take the small cups or mason jars and line the bottom with a layer of cubed angel food cake.
- Add a layer of chopped strawberries, followed by a mix of raspberries and blueberries on top of the cake layer.
- If serving immediately, finish with a dollop of whipped cream and top with an additional blueberry.
Notes
You can substitute any of the berries based on your preference.
Prepare the ingredients in advance for a quicker assembly right before serving.
These cups are perfect for gatherings or as a fun treat for kids.
Nutrition
- Serving Size: 1 cup
- Calories: 220
- Sugar: 22g
- Sodium: 80mg
- Fat: 6g
- Saturated Fat: 3g
- Unsaturated Fat: 1.5g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 20mg