Description

These Fourth of July Mini Shortcake Cups are a delightful dessert featuring layers of fluffy angel food cake, fresh berries, and whipped cream. They’re easy to assemble and perfect for summer festivities, making them a must-try for anyone craving a sweet treat!

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 bite-sized pieces.
Chop the strawberries into smaller pieces.
Line the clear cups or mason jars with a layer of the cubed cake.
Add a mix of strawberries, raspberries, and blueberries on top of the cake layer.
If serving right away, add whipped cream and a blueberry on top.

Notes

For added flavor, consider using different berries based on seasonality.
Make it in advance and store in the refrigerator for up to 2 hours before serving.
Feel free to substitute whipped cream with yogurt for a lighter option.

Nutrition

Serving Size: 1 cup
Calories: 180
Sugar: 18g
Sodium: 100mg
Fat: 6g
Saturated Fat: 3g
Unsaturated Fat: 2g
Trans Fat: 0g
Carbohydrates: 30g
Fiber: 2g
Protein: 2g
Cholesterol: 15mg