Ingredients:

  • 1 lb fresh strawberries, hulled and diced
  • 1 tbsp maple syrup
  • 1 tsp fresh lemon juice
  • 10 oz store-bought angel food cake
  • 1 cup plain Greek yogurt
  • 1/2 cup light whipped topping
  • 1 tsp vanilla extract
  • 1 tbsp powdered sweetener

Instructions:

  1. Combine the diced strawberries, maple syrup, and lemon juice in a bowl. Stir gently and let sit for 15 minutes until the berries look glossy and are swimming in syrup. Note: This is the maceration process.
  2. In a separate bowl, whisk together the Greek yogurt, light whipped topping, vanilla extract, and powdered sweetener. Mix until the texture is velvety and smooth.
  3. Cut the angel food cake into 1 inch cubes. Note: Using a serrated knife prevents squishing the cake.
  4. Grab your mini dessert cups. Place two cake cubes at the bottom of each cup.
  5. Spoon the macerated strawberries over the cake. Ensure you get some of that syrup in there.
  6. Top each cup with a generous dollop of the light cream.
  7. Garnish with a final, thin strawberry slice on top for that professional look.