Boil 1 cup of water in a kettle and pour it into a measuring cup. Dissolve your first gelatin packet (I start with strawberry) into the hot water, stirring for about 2 minutes until completely dissolved. Add 1/2 cup cold water to cool it down slightly. This prevents the jello from melting the whipped cream layers later.

Divide your gelatin mixture evenly among 8 clear cups — you'll want roughly 2 to 3 tablespoons in each one. Place all cups on a flat baking sheet so you can move them together to the fridge. Refrigerate for exactly 45 minutes until that layer becomes jiggly but not fully set.

While that first layer sets, repeat the process with your cherry gelatin using the same hot water and cold water method. Once the first layer reaches that perfect jiggly stage, carefully pour the cherry layer on top. Chill for another 45 minutes until that middle layer also gets jiggly.

Make your third layer using blueberry gelatin and follow the exact same process as before. After 45 minutes of chilling, carefully add this blue layer to each cup. Now refrigerate everything for at least 2 hours until all three layers are completely firm and set (but still jiggly when you tap the cup).

While those layers chill, make your whipped cream topping by pouring heavy whipping cream into a cold bowl. Add powdered sugar and lemon zest, then whip on medium speed for 2 to 3 minutes until soft peaks form. Don't overbeat or you'll end up with butter, which I learned the hard way.

Once your red white blue jello cups are fully set, top each one with a generous dollop of whipped cream. Arrange your fresh strawberries, blueberries, and raspberries on top in whatever pattern makes you happy. Scatter your mint leaves over everything for that fresh finish.

Cover with plastic wrap and refrigerate until serving time — up to 3 days ahead works perfectly. When you're ready to serve, pull them straight from the fridge and enjoy! The cold temperature keeps everything firm and makes these taste absolutely perfect on a hot summer day.