Description

These Fourth of July Mini Shortcake Cups bring together the delicious flavors of angel food cake and fresh berries, creating a light dessert that’s perfect for summer celebrations. Simple to prepare and irresistibly tasty, they’re ideal for any gathering or picnic!

Ingredients

Scale

1 angel food cake
2 cups strawberries
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.
Line each cup or mason jar with a layer of angel food cake.
Top the cake layer with a mix of strawberries, raspberries, and blueberries.
If serving immediately, add a generous dollop of whipped cream and a blueberry on top.

Notes

These shortcake cups can be prepared in advance and assembled just before serving for optimal freshness.
Feel free to substitute the berries based on what you have available; blackberries and peaches work well too.
Experiment with different toppings like chocolate shavings or crushed nuts for an added crunch.

Nutrition

Serving Size: 1 cup
Calories: 150
Sugar: 10g
Sodium: 120mg
Fat: 5g
Saturated Fat: 3g
Unsaturated Fat: 2g
Trans Fat: 0g
Carbohydrates: 25g
Fiber: 2g
Protein: 3g
Cholesterol: 15mg