Prep the Strawberries: Wash and quarter the strawberries, setting aside a few for garnish (if desired). Place them in a medium bowl. Zest your orange (you’ll need about 1½ teaspoons), then juice it. Drizzle the orange juice over the strawberries and toss them gently. Reserve the zest for the whipped cream.

Whip the Cream: In a chilled mixing bowl, beat the heavy whipping cream, powdered sugar, and vanilla using a hand mixer until stiff peaks form. Fold in the orange zest gently. Be careful not to overmix or the cream may turn grainy.

Assemble the Cups: Cut the angel food cake into ½-inch cubes. Add a layer of cake to the bottom of each cup, followed by a scoop of strawberries (include some of the orange juice for added flavor), and then a dollop of whipped cream. Repeat the layers once more, finishing with whipped cream on top. Garnish each cup with a halved strawberry and a mint leaf for a pop of color.

Chill and Serve: Refrigerate the cups until ready to serve—about 30 minutes to 2 hours is ideal for the flavors to meld.