Description

These Fourth of July Mini Shortcake Cups are a delightful blend of flavors with angel food cake, fresh strawberries, raspberries, and blueberries. Perfect for summer gatherings, these easy-to-make cups are a hit at any celebration!

Ingredients

Scale

1 angel food cake
2 cups strawberries
1 cup raspberries
1 cup blueberries
2 cups 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 slices.
Line the small clear cups or mason jars with a layer of cubed cake.
Add a layer of chopped strawberries, followed by raspberries and blueberries.
If serving immediately, top with whipped cream and place a blueberry on top.

Notes

Feel free to mix in other fruits such as blackberries or diced peaches for variety.
These cups can be prepared a few hours in advance but add the whipped cream just before serving for best results.

Nutrition

Serving Size: 1 cup
Calories: 250
Sugar: 22g
Sodium: 150mg
Fat: 10g
Saturated Fat: 5g
Unsaturated Fat: 4g
Trans Fat: 0g
Carbohydrates: 34g
Fiber: 1g
Protein: 5g
Cholesterol: 30mg