Berries And Cream Shortcake On The Go - cooking recipe

Ingredients
    12 packaged sponge cake shells
    1 (8 ounce) container frozen whipped topping (such as Cool Whip(R)), thawed
    1 quart fresh strawberries, hulled and halved
    1 pint fresh raspberries
    1 pint fresh blackberries
Preparation
    Top each cake with about 2 tablespoons whipped topping. Distribute strawberries, raspberries, and blackberries on top.
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