Strawberry Shortcake in Cups

Prep Time 25

Cook Time 0

Total Time 25

Servings 8-ounce jars

Clean, hull, and dice 1 ½ cups diced strawberries. Add them to a bowl, add in ¼ cup granulated sugar, and stir to combine. Let them sit for a few minutes.
Meanwhile, in a mixing bowl, cream together the 4 ounces cream cheese and ¼ cup powdered sugar, then gently fold in the ½ cup whipped cream until well combined. Place this mixture in a piping bag with your desired piping tip.
Dice 10 ounces angel food cake into ½-inch cubes.
Add a layer of cake cubes to the bottom of a mason jar, squishing them in to create a thicker layer, if desired.
Add 1 ½ to 2 tablespoons of diced strawberries on top of each cake layer.
Pipe some of the cream cheese mixture over the strawberries to make the third layer.
Repeat the layers one more time. Then add the 1 of the 5 whole strawberries on top of each cup, just before serving. Enjoy!

Store in the fridge in an airtight container, or mason jar with a lid, for 1-2 days. These are best when freshly made.

If you don't have a piping bag, just spoon the cream cheese mixture on top of the dessert!