Description
Mini Shortcake Cups are a guilt-free summer dessert filled with fresh fruit and whipped cream.
Ingredients
Scale
- 1 loaf Angel Food Cake (Store-bought or homemade)
- 1 cup Strawberries (Chopped; substitute with raspberries if desired)
- 1 cup Blueberries (Can substitute with blackberries)
- 2 cups Whipped Cream (Store-bought or homemade)
Instructions
- Line the bottoms of your plastic cups with cubed angel food cake, creating a layer about one inch thick.
- Add a layer of chopped strawberries on top of the cake, using about half a cup.
- Add a generous layer of blueberries for color and flavor.
- Spoon a generous amount of whipped cream over the fruits until the cream peaks slightly above.
- Garnish each cup with a slice of strawberry on top.
Notes
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 60 kcal
- Sugar: 5 g
- Sodium: 30 mg
- Fat: 3 g
- Saturated Fat: 1 g
- Unsaturated Fat: 2 g
- Trans Fat: 0 g
- Carbohydrates: 9 g
- Fiber: 1 g
- Protein: 1 g
- Cholesterol: 10 mg