Start by cubing the angel food cake into bite-sized pieces. Place about a quarter cup of these cubes at the bottom of clear plastic cups for an inviting presentation.

Next, wash and chop fresh strawberries into small pieces. Carefully layer these chopped strawberries over the angel food cake, filling each cup about halfway.

Now it’s time to add the blueberries. Scatter a handful of fresh blueberries over the strawberries in each cup, covering them completely.

Generously spoon a dollop of whipped cream on top of the blueberry layer, filling the cups to the rim.

To finish, add a small slice of strawberry on top of the whipped cream in each cup as a decorative touch.

Finally, refrigerate the assembled Mini Shortcake Cups for at least 30 minutes before serving.