Macerate the strawberries

• Slice the strawberries into a bowl.
• Add the sugar and mix really well to release the juices.
• Refrigerate until juicy, ideally overnight for even juicier berries.

Prepare the cake

• Cut the angel food cake into small pieces; they don't have to be perfect.

Fill the cups

• Spoon a layer of cake pieces into small shooter cups.
• Add a spoonful of juicy berries, then a layer of whipped cream.
• Repeat the layers up to the top of each cup.

Pipe and serve

• Fill a zip-top bag fitted with a piping tip with whipped cream.
• Pipe a swirl of cream on top of each cup and finish with a berry.