Lemon Berry Angel Food Cake Cups

Lemon Berry Angel Food Cake Cups
  • Difficulty:

  • Prep Time:

  • Total Time:

    1h 15m
  • Servings:



Everyone gets their own personal dessert with angel food cake cups filled with homemade lemon pudding and topped with fresh berries and whipped cream.


  • 6 Tbsp. sugar
  • 3 Tbsp. cornstarch
  • ⅛ tsp. fine salt
  • 1 ½ cups whole milk
  • ¼ cup fresh squeezed lemon juice
  • 2 Tbsp. lemon zest
  • 8 angel food cake cups or shortcake dessert cups
  • 2 cups mixed fresh berries like raspberries, blueberries and chopped strawberries
  • 1 cup lightly sweetened whipped cream


  1. Whisk together sugar, cornstarch and salt in a 3-quart saucepan; slowly add milk stirring constantly to avoid lumps. Heat over medium, stirring occasionally, for 6-8 minutes until mixture thickens slightly and coats the back of a spoon. Add lemon juice and zest; continue cooking 2-3 minutes until very thick.
  2. Pour pudding into angel food cake cups or shortcake dessert cups. Refrigerate until cool, about 1 hour.
  3. When ready to serve top with berries and whipped cream.
  4. Refrigerate leftovers.
Activate to launch comment card