Mini Shortcake Cups: Your Go-To No-Bake Summer Delight

Mini Shortcake Cups are a delightful, no-bake summer treat featuring layers of angel food cake, fresh berries, and whipped cream.

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Prep Time 10

Chilling Time 1

Total Time 1 10

Servings: 6 cups

Course: Desserts

Cuisine: American

Calories: 150

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Cups

1 package Angel Food Cake Opt for store-bought for convenience.

For the Fruit Layers

1 cup Strawberries Add a sweet, juicy flavor; substitute with raspberries if desired.
1 cup Blueberries Bring color and enhance the patriotic theme.

For the Topping

1 cup Whipped Cream Using stabilized whipped cream will keep it from deflating.

Equipment

5-ounce plastic cups

Method

Step-by-Step Instructions

Gather 5-ounce plastic cups, ensuring they are clean and dry, then set them aside.
Cut the angel food cake into small cubes, layer in cups, pressing down gently.
Rinse and chop strawberries into bite-sized pieces, distributing them evenly over the cake cubes.
Rinse blueberries, drain, and add a layer on top of the strawberries.
Dollop whipped cream generously over the fruit layers in each cup.
Garnish with a slice of strawberry on top and serve chilled.

Nutrition

Serving: 1cupCalories: 150kcalCarbohydrates: 28gProtein: 3gFat: 5gSaturated Fat: 3gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 1gCholesterol: 15mgSodium: 75mgPotassium: 150mgFiber: 1gSugar: 14gVitamin A: 250IUVitamin C: 25mgCalcium: 30mgIron: 0.5mg

Notes

Store cups in the fridge for up to 3 hours; add whipped cream just before serving for best results.

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