Description

These Fourth of July Mini Shortcake Cups are a delightful combination of flavors and textures. Featuring airy angel food cake, fresh strawberries, raspberries, and blueberries, they’re topped with a cloud of whipped cream for a treat that’s simple to prepare and perfect for summer gatherings or BBQs.

Ingredients

Scale

1 angel food cake
2 cups strawberries
1 cup raspberries
1 cup blueberries
1 cup whipped cream
4 small clear cups or mason jars

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Instructions

Cube the angel food cake.
Chop the strawberries into small pieces.
Line each cup or jar with a layer of cake cubes.
Top the cake layer with a mix of strawberries, raspberries, and blueberries.
If serving immediately, add whipped cream on top and finish with an additional blueberry.

Notes

You can substitute the berries with any of your favorite fruits.
These cups can be prepared in advance, but add whipped cream just before serving for best results.
Feel free to layer the fruits and cake to make it visually appealing.

Nutrition

Serving Size: 1 cup
Calories: 220
Sugar: 15g
Sodium: 100mg
Fat: 7g
Saturated Fat: 2g
Unsaturated Fat: 0g
Trans Fat: 0g
Carbohydrates: 36g
Fiber: 2g
Protein: 4g
Cholesterol: 10mg