Patriotic Berry Shortcake Cups
- Cook Time: 35 minutes
- Total Time: 35 minutes
- Diet: Vegetarian
Ingredients
Scale
- 2 cups fresh strawberries, hulled and sliced
- 1 cup fresh blueberries, rinsed and dried
- 1 tablespoon granulated sugar
- 1 teaspoon lemon juice
- 1 loaf pound cake or angel food cake (store-bought or homemade)
- 2 cups heavy whipping cream
- 1/4 cup powdered sugar
- 1 teaspoon vanilla extract
- Fresh mint leaves for garnish (optional)
Instructions
- Step 1: Prepare the Fruit: In a medium mixing bowl, combine the sliced strawberries and blueberries. Sprinkle with granulated sugar and lemon juice. Stir gently to coat the fruit and let it sit for about 15 minutes. This process, called macerating, helps the berries release their natural juices, creating a delicious syrup.
- Step 2: Prepare the Cake Base: While the berries are resting, take your pound cake or angel food cake and cut it into small, bite-sized cubes. If you prefer a more rustic look, you can tear the cake into pieces. Aim for cubes about 1 inch in size so they fit easily into your serving cups.
- Step 3: Whip the Cream: In a large chilled bowl, pour in the heavy whipping cream. Use a hand mixer or stand mixer to beat the cream until it begins to thicken. Add the powdered sugar and vanilla extract. Continue beating until stiff peaks form. Be careful not to overbeat, or you will end up with butter!
- Step 4: Assemble the Cups: Take 12 small clear plastic cups or glass jars. Place a few cubes of cake at the bottom of each cup. Follow with a generous spoonful of the berry mixture, ensuring you include some of the syrup. Add a dollop of the fresh whipped cream on top of the berries.
- Step 5: Final Layering and Garnish: Repeat the layers once more if your cups are tall enough. Finish each cup with a final swirl of whipped cream. For a decorative touch, place one whole blueberry and a strawberry slice on top, and add a mint leaf if desired.
Find it online: https://www.cozinty.com/desserts/patriotic-berry-shortcake-cups/