Wash and thoroughly dry the strawberries. Remove the stems and hulls.

Dice enough strawberries to measure 1 ½ cups and transfer them to a medium bowl.

Sprinkle the granulated sugar over the diced strawberries and gently stir until evenly coated.

Set the strawberries aside for several minutes. The sugar will begin drawing out their natural juices, creating a light strawberry syrup.

Meanwhile, place the softened cream cheese and powdered sugar in a mixing bowl.

Beat until completely smooth and creamy, scraping down the sides of the bowl as necessary.

Add the whipped cream and gently fold it into the cream cheese mixture until evenly combined and fluffy.

Transfer the cream cheese filling to a piping bag fitted with your preferred piping tip. Alternatively, the filling can simply be spooned into the cups.

Cut the angel food cake into approximately ½-inch cubes.

Divide some of the cake cubes among the bottoms of 5 mason jars or dessert cups. Gently press them down if you'd like a thicker cake layer.

Spoon approximately 1½–2 tablespoons of the sugared strawberries and some of their juices over each cake layer.

Pipe or spoon a layer of the cream cheese mixture over the strawberries.

Repeat with another layer of angel food cake, strawberries, and cream.

Refrigerate the Strawberry Shortcake Cups until you're ready to serve them.

Just before serving, garnish each cup with one whole strawberry.