Mixed Berry Shortcake Cups (Quick & Easy)

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These Mixed Berry Shortcake Cups are the perfect summer treat for holiday parties and backyard barbecues. With soft angel food cake, fresh berries, and sweet Cool Whip, they come together in minutes and are always delicious!

Red, white and blue shortcake cup with fresh berries, whipped cream and angel food cake.

These shortcake cups are a staple in all our summer celebrations from the 4th of July to weekend barbecues right alongside red white and blue fruit salad and pasta salad! They’re a fun play on traditional strawberry shortcake recipes but have even more flavor.

Plus, they’re even easier to make and are perfect for parties. Just layer all the ingredients in a cup, and serve. There’s no need to hover around the dessert table scooping up portions. Just wash the cups at the end of the day, and your done.

Plus, you can easily mix and match different ingredients to make this recipe your own. Try it out, and it’s sure to become a staple in your summers, too!

Ingredients You’ll Need

Below is an overview of the ingredients and instructions to make this recipe. Be sure to scroll down to the bottom for the complete details!

Container of Cool Whip, fresh blueberries and strawberries, and a loaf of angel food cake.

Angel Food Cake – We use store-bought angel food cake to keep this recipe easy. But you can always make homemade angel food cake, too if you have the time.
Berries – Fresh strawberries, blueberries, and raspberries add lots of sweet flavor and contribute to a patriotic red, white, and blue theme!
Cool Whip – This adds a sweet, finishing touch and a creamy consistency we love. If preferred, Cool Whip will also work.
Sprinkles – Again, these are optional, but we love to include a dash of patriotic sprinkles to make this recipe extra festive.

How to Make Single-Serving Shortcake Cups

Divide the cake. Line the bottom of plastic cups or mason jars with cubed angel food cake pieces.

Overhead photo of angel food cake sliced into cubes for a patriotic dessert.

Layer. Add a layer of chopped strawberries on top followed by raspberries. Then, add a layer of blueberries, filling the cups completely.
Top. Add a generous dollop of Cool Whip on top of each cup followed by a few sprinkles, if desired. Enjoy!

A mixed berry shortcake cup with angel food cake, cool whip, berries and sprinkles.

Possible Variations

Feel free to experiment with different ingredients and mix-ins to switch up the flavor and make this shortcake cups recipe your own!

Cake – Not a fan of angel food cake? Use pound cake, white cake, or buttermilk biscuits instead.
Fruit – Use one type of berry, add blackberries, or include a sprinkle of coconut flakes for extra crunch.
Nuts – Layer chopped nuts like almonds or walnuts for a satisfying crunch.
Topping – Swap the Cool Whip with powdered sugar, or use cream cheese frosting.

Sliced strawberries, raspberries and blueberries on whipped cream and angel food cake. — Instead of layering in a cup, top a slice of angel food cake on a plate with whipped cream and berries.

Common Questions

Can I make shortcake cups ahead of time?

Yes, as long as you leave off the topping, you can make these cups up to two days in advance. Cover the cake and berries with plastic wrap, and store them in the fridge. Add the Cool Whip or whipped cream just before serving.

Can I make this recipe dairy-free?

Sure! Double-check the ingredients on the cake, and substitute the topping for dairy-free whipped cream.

Print Recipe

Mixed Berry Shortcake Cups (Quick & Easy) Recipe

Make these no-bake mixed berry shortcake cups with just six ingredients for an easy, single-serving dessert perfect for all your warm weather needs!

Prep Time10

Total Time10

Course: Dessert

Cuisine: All American

Keyword: Shortcake cups

Servings:

Calories: 375kcal

Cost: $10.00

Equipment

6 eight ounce plastic cups or mason jars

Ingredients

10 ounces premade angel food cake, cut into ¾ – 1 inch cubes
16 ounce container fresh strawberries or about 1 ½ cups strawberries chopped into bite-sized pieces
11 ounce container or about 1 cup fresh blueberries
12 ounce container or about 1 cup fresh raspberries
8 ounce container Cool Whip or 2 cups whipped cream
Optional Topping: patriotic sprinkles

Instructions

Fill the bottom of six 8 ounce plastic cups or mason jars with cubed angel food cake (about 7 pieces).
10 ounces premade angel food cake, cut into ¾ – 1 inch cubes
Add a layer of chopped strawberries and raspberries.
16 ounce container fresh strawberries or about 1 ½ cups strawberries chopped into bite-sized pieces, 11 ounce container or about 1 cup fresh blueberries
Then a layer of blueberries. The cups should be filled, if not add a few more berries or pieces of angel food cake.
12 ounce container or about 1 cup fresh raspberries
Add a generous dollop of Cool Whip/whipped cream. If desired, add a few sprinkles to the top.
8 ounce container Cool Whip or 2 cups whipped cream, Optional Topping: patriotic sprinkles
Eat immediately. See notes for storage tips.

Notes

Storage Tips – These cups can be prepped ahead of time, but do not add the whipped cream until serving. Cover the cups of angel food cake and berries with plastic wrap and store in the fridge for up to 2 days before serving. Whipped cream, especially homemade, does not contain stabilizers and begins to collapse. However, Cool Whip keeps it’s shape (thank you mystery ingredients- funny not funny!) and can be added to the cups and stored for a few hours before serving.

Serving Tips – Blackberries can be added as well for another hint of blue.

Layering Tips – The ingredients can be layered in any order.

Nutrition

Serving: 1glass | Calories: 375kcal

More Summer Dessert Recipes

Did you enjoy these Mixed Berry Shortcake Cups? We’d love it if you left a rating and review to let us know, and don’t forget to tag us in your recreations on Instagram!