Berries and Cream Shortcake On The Go Recipe

Berries and Cream Shortcake On The Go Recipe

  • 12 packaged sponge cake shells
  • 1 (8 ounce) container frozen whipped topping (such as Cool Whip®), thawed
  • 1 quart fresh strawberries, hulled and halved
  • 1 pint fresh raspberries
  • 1 pint fresh blackberries
  1. Top each cake with about 2 tablespoons whipped topping. Distribute strawberries, raspberries, and blackberries on top.
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