1-First Step: Prepare Strawberries Wash 2 pounds strawberries under cool water, then quarter them. Save some halves for topping. Pop quarters in a big bowl. Grab your orange, zest it all (save 1.5 tsp for cream), then juice it right over the berries. Toss gently to coat. Let sit 10 minutes so juices mingle. This macerates them perfectly, no extra sugar needed. For vegan, same step works great.

2-Second Step: Make Whipped Cream Chill your bowl and beaters first for best results. Pour in 2 cups heavy whipping cream, 1/2 cup powdered sugar, and 1 tsp vanilla. Whip on medium-high to stiff peaks, about 2-3 minutes. Don’t overbeat or it turns butter! Fold in reserved 1.5 tsp orange zest. Low-cal tip: use light cream here. Taste and adjust sweetness if berries are tart.

3-Third Step: Cube Cake Take your 11 oz angel food cake. Slice into 1/2-inch cubes. Easy peasy! Aim for even pieces so layers stack nicely. If gluten-free, your cake cubes work the same. Pro move: toast lightly if you want crunch, but fresh is lightest.

4-Fourth Step: Assemble the Cups Toss strawberries in their juice once more. Grab your 10 clear 9 oz plastic cups (chill them 10 mins first). Start with a spoonful of cake cubes in each bottom. Add strawberries and juice, then dollop whipped cream. Repeat layers: cake, berries, cream. Top with strawberry half and mint leaf if using. Repeat for all cups. Refrigerate 30 mins minimum before serving for flavors to blend.

5-Final Step: Finishing Touches and Serving Serve chilled straight from fridge. They hold up great for picnics in mason jars too. Each bite mixes crisp cake, juicy berries, zesty cream. Wow your guests! For busy schedules, prep parts ahead. Nutrition per serving? See table below.