Prepare the Whipped Cream

1. In a large mixing bowl, pour in the cold heavy whipping cream. Using an electric mixer or a whisk, beat the cream on medium-high speed until it starts to thicken. Add your preferred sugar substitute, a little at a time, while continuing to beat the cream. Beat until stiff peaks form, ensuring not to overmix. Set aside.

Prep the Angel Food Cake and Berries

1. Slice the store-bought angel food cake into bite-sized cubes. Rinse the berries under cold water, then pat them dry with a kitchen towel. If using strawberries, remove the stems and slice them into smaller pieces. Leave smaller berries, like blueberries, whole.

Assemble the Berry Trifle Cups

1. Take individual serving cups or glasses and begin by placing a layer of blueberries at the bottom of each cup. Add a layer of angel food cake on top of the blueberries layer. Spoon a generous dollop of whipped cream over the cake, spreading it evenly to cover the layer. Next, add a layer of strawberries on top of the whipped cream. Repeat the layering process with another round of blueberries, angel food cake, whipped cream, and strawberries until the cups are filled to your desired height.

2. Once assembled, refrigerate the Berry Trifle Cups for at least 1 hour to allow the flavors to meld together and the trifle to set.

3. When ready to serve, take the trifle cups out of the refrigerator and enjoy!