Berries and Cream Shortcake On The Go
Ingredients
- 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
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Instructions
- Top each cake with about 2 tablespoons whipped topping. Distribute strawberries, raspberries, and blackberries on top.
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