Layered Angel Food Cake Dessert Cups

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These cake dessert cups are light, full of summer fruit, and topped with a delectable homemade whipped cream. This is an easy individual serve recipe that requires minimal effort and no baking!

Here's what you'll need...

You'll Need:

– 16 ounces cold heavy cream – 4 tablespoons confectioners sugar – 1 teaspoon vanilla extract – ½ angel food cake  – ½ pint blackberries – 1 pint blueberries – ½ pint raspberries – 1 pint strawberries 

Equipment:

- Stand or electric mixer - Ice cream scoop - Individual dessert cups - Serving tray (optional)

Instructions:

Freeze a metal mixing bowl and whisk attachment for 20 minutes. If you don't have a metal bowl, opt for a glass bowl.

Instructions:

Fit stand mixer with chilled bowl and whisk attachment. Add heavy cream, confectioners sugar, and vanilla extract to the mixing bowl. Beat on medium-high until medium peaks have formed, about 4 - 7 minutes.

Instructions:

To check for medium peaks, lift the whisk attachment out of the whipped cream. The peaks should stand up firmly, but still have a slight curl on the tip. Refrigerate cream until ready to assemble.

Instructions:

To assemble, set out the mini trifle dessert cups. Fill each cup up ⅓ of the way with angel food cake.

Instructions:

On top of the cake, add a mixture of blackberries, blueberries, and raspberries until the cups are filled up ⅔ of the way.

Instructions:

Using an ice cream scoop, add one scoop of whipped cream to the top of each trifle.

Instructions:

Top with a slice of strawberry and some additional blueberries. Serve immediately or place in the refrigerator until ready to serve.

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