Red, White, and Blue Shortcake Cups: A Quick & Easy Patriotic Treat

Every year when summer rolls around, I find myself reaching for easy, fun desserts that don’t require turning on the oven. These Red, White, and Blue Shortcake Cups are always a hit with my crew – they’re light, fruity, and come together in just 15 minutes. Whether we’re heading to a 4th of July BBQ or just having a low-key evening in the backyard, these little treats totally hit the spot.

I like how customizable they are too. If I know someone isn’t a fan of fruit (yep, I have one of those in the family), I just skip the berries for theirs and layer in the cake and whipped topping. Still super cute and just as yummy. And if you have a piping bag on hand, it makes the layers look extra neat – but honestly, a spoon works just fine too. No stress.

The best part? The kids can help assemble these, which makes it even more fun. We set up a little “shortcake station” with all the ingredients and let everyone build their own. It’s a little messy, sure, but it’s one of those desserts that looks festive no matter what. Plus, you can make them ahead of time and pop them in the fridge until you’re ready to serve. Love that!

Equipment

• Cutting board
• Knife
• 9 ounce plastic cups
• Piping bag (optional but makes the job easier)

Ingredients

• 12 oz pound cake – I use store-bought pound cake to keep things super simple, but homemade works great if you’ve got some on hand.

• 8 oz whipped topping, thawed – Make sure it’s fully thawed so it spreads easily and gives you those fluffy layers.

• 6 oz raspberries – These bright red beauties add the perfect pop of color and tart sweetness.

• 6 oz blackberries – I love the bold flavor and deep color these bring to the mix – so pretty in the center of the layers.

• 1 cup blueberries – A handful of these juicy little guys rounds out the patriotic color scheme perfectly.

Step-by-Step Instructions

You can find a printable recipe card at the bottom of this post.

1. Cut the pound cake into 1 inch cubes.

2. Arrange cubes of cake into the bottom of the cups.

3. Pipe some whipped topping on top, then spread to the sides to that all of the layers show

4. Arrange 6 raspberries along the edges, then set a blackberry in the center.

5. Repeat the layers of cake and whipped topping.

6. Alternate blackberries and blueberries along the edges (5 of each), then place a raspberry in the center.

7. Enjoy immediately, or refrigerate until ready to serve.

Tips for the Perfect Red, White, and Blue Shortcake Cups 

1. Use a serrated knife for clean cake cubes.
A serrated knife will help you cut the pound cake into neat, even cubes without squishing it – makes a big difference when layering!

2. Thaw your whipped topping completely.
If the whipped topping is still partly frozen, it won’t spread smoothly. Let it sit in the fridge for a few hours (or overnight) so it’s soft and fluffy.

3. Use clear cups for that layered look.
Seeing all the layers really adds to the wow factor. Clear 9 oz plastic cups are just the right size and make these feel party-ready.

4. Pipe the whipped topping if you can.
A piping bag (or even a zip-top bag with the corner snipped) gives you more control and cleaner edges between layers. Totally optional – but it helps!

5. Pat the berries dry.
Rinse your berries ahead of time and gently pat them dry with a paper towel. This keeps excess moisture from seeping into the cake and helps everything stay fresh.

6. Make them ahead—but not too far ahead.
You can assemble these a few hours before serving and store them in the fridge. Any longer, and the cake can start to soften too much. I like to make them the morning of!

7. Get creative with the layering.
Have fun mixing up the berry placement or adding a little extra whipped topping on top for flair. No wrong way to make these look festive!

Get Creative!

Swap in angel food cake – Want something a little lighter? Try using angel food cake instead of pound cake for a more airy, sponge-like texture.

Add a sprinkle of fun – A dash of patriotic sprinkles or edible glitter on top adds extra flair – perfect if you’re serving these at a party!

Make it a mini trifle – Layer the ingredients in small mason jars for a fun twist that also comes with a lid – great for picnics or to-go treats.

Try flavored whipped topping – Mix in a little vanilla extract or lemon zest into the whipped topping for a subtle boost of flavor.

Add a chocolate drizzle – Feeling fancy? A light drizzle of melted white or dark chocolate over the top gives a gourmet touch without much effort.

Layer in other fruits – Strawberries, chopped cherries, or even sliced bananas can be swapped in or added, depending on what you’ve got on hand.

Top with a mini flag pick – For extra patriotic flair, stick a little flag pick in each cup. It’s a simple touch that makes them feel extra festive!

Serving & Storing

Serve chilled for best results – These cups taste best when they’re cold, especially on a warm day. Keep them in the fridge until you’re ready to bring them out.

Perfect for parties – Since they’re pre-portioned, they’re super easy to serve at BBQs, potlucks, or holiday gatherings – no slicing or scooping needed.

Make-ahead friendly (with a limit!) – You can assemble them a few hours ahead of time and store them in the fridge. I don’t recommend making them the night before, though—the cake can get a little too soft.

Cover with plastic wrap – If you’re storing them in the fridge for later, just gently cover each cup with plastic wrap to keep everything fresh and prevent the whipped topping from drying out.

Skip the fruit for longer storage – Want to prep a few extras? Leave the fruit off a couple of cups and add it right before serving for the freshest look and taste.

Leftovers? Store up to 1 day – If you happen to have leftovers (rare at my house!), keep them refrigerated and enjoy within 24 hours for the best texture.