1-First Step: Prep the strawberries. Wash 2 pounds strawberries and quarter them, but save some halves for garnish. Zest and juice the orange, reserving 1.5 teaspoons zest. Toss quartered berries with the juice. Let sit 10 minutes to macerate; this draws out natural sweetness. Pat dry if too juicy for crisp layers. Vegan? Use lemon juice instead.

2-Second Step: Make the whipped cream. In a chilled bowl, whip 2 cups heavy whipping cream, 1/2 cup powdered sugar, and 1 teaspoon vanilla to stiff peaks. Gently fold in the reserved orange zest. For stability, beat 4 oz cream cheese with sugar and vanilla first, then fold in whipped cream. Low-cal tip: Mix in yogurt. Takes 3-5 minutes with a hand mixer.

3-Third Step: Cube the cake. Slice the 11 oz angel food loaf into 1/2-inch cubes. About 4 cups total. GF swap? Use gluten-free cake. This airy base soaks up berry juices just right without sogginess.

4-Fourth Step: Assemble the layers. Grab your 10 clear 9-oz cups. Start with a layer of cake cubes (about 1/4 cup per cup), add strawberries with juice, then a dollop of whipped cream. Repeat once. Pipe cream for neatness if you like. Top with a strawberry half and mint leaf. Dietary note: Vegan cream works here too.

5-Final Step: Chill and serve. Refrigerate strawberry shortcake cups until ready, up to 2 hours. They hold shape best cold. Serve straight from fridge for parties. Nutrition per serving? Check the table below!