Description

These Fourth of July Mini Shortcake Cups feature layers of fluffy angel food cake, juicy strawberries, raspberries, and blueberries, all crowned with light whipped cream. They make an irresistible dessert that’s quick to prepare, perfect for summer celebrations or any gathering!

Ingredients

Scale

1 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 small pieces.
Chop the strawberries into bite-sized pieces.
Take small clear cups or mason jars and line them with a layer of cake.
Add a layer of chopped strawberries, raspberries, and blueberries on top of the cake.
If serving immediately, top with whipped cream and place an additional blueberry on top.

Notes

Feel free to mix in other berries like blackberries or add a drizzle of chocolate sauce for an extra touch.
These cups can be prepared a few hours in advance without the whipped cream.

Nutrition

Serving Size: 1 cup
Calories: 250
Sugar: 20g
Sodium: 200mg
Fat: 10g
Saturated Fat: 5g
Unsaturated Fat: 3g
Trans Fat: 0g
Carbohydrates: 38g
Fiber: 2g
Protein: 4g
Cholesterol: 25mg