Prep the berries. Rinse and pat dry. Slice strawberries if using. In a bowl, toss berries with lemon zest, a small squeeze of lemon juice, a pinch of salt, and honey or maple syrup if your berries need a boost. Set aside to macerate for a minute.

Make the pudding. If using instant pudding, whisk the mix with cold milk for about 2 minutes until it thickens. Add vanilla extract if you like. If using ready-made pudding, give it a quick stir to loosen.

Crush the cookies. Place vanilla wafers, shortbread, or graham crackers in a bag and crush with a rolling pin, or pulse briefly in a food processor. You want a mix of fine crumbs and a few small bits for texture.

Layer the cups. Start with a spoonful of crumbs at the bottom of each cup. Add a generous layer of pudding, then a layer of berries with some of their juices. Repeat once more, ending with berries on top.

Add the finish. Top with a dollop of whipped cream. Sprinkle a few extra crumbs and add a mint leaf if you have it. A tiny extra zest of lemon on top makes the flavors pop.

Serve right away. These are best enjoyed immediately while the crumbs still have some crunch and the berries are bright and juicy.