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

Steps

1. Top each cake with about 2 tablespoons whipped topping. Distribute strawberries, raspberries, and blackberries on top.