Go Back
–+ servings
Delicious mini trifles layered with fresh fruits and cream in elegant cups.

Mini Trifles

Light and elegant individual desserts featuring fluffy whipped cream, sponge cake or pound cake, and fresh fruits, perfect for any occasion.
Print Recipe Pin Recipe
Prep Time 15 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Brunch, Dessert
Cuisine: American
Calories: 250
Ingredients Method Nutrition Notes

Ingredients
  

Whipped Cream Mixture
  • 1 cup heavy cream Use high-fat cream for the best texture.
  • 2 tablespoons powdered sugar Can substitute with granulated sugar if dissolved in cream first.
  • 1 teaspoon vanilla extract
Fruits and Cake
  • 1 cup mixed fresh fruits (strawberries, blueberries, peaches) Bite-sized pieces; use seasonal favorites.
  • 1 cup pound cake or sponge cake, cubed Cut into even pieces.

Method
 

Preparation
  1. Place a mixing bowl and the mixer beaters in the freezer for 10 to 15 minutes to chill.
  2. Pour the chilled heavy cream into the cold bowl. Add the powdered sugar and vanilla extract.
  3. Whip the mixture with an electric mixer at medium-high speed until soft peaks form, about 2 to 3 minutes.
  4. Divide the cubed cake among small glasses or jars. Press the cake down gently to form the first layer.
  5. Spoon or pipe a layer of whipped cream over the cake, then add a layer of mixed fruits.
  6. Repeat the cake, cream, and fruit layers until the glasses are nearly full, finishing with whipped cream on top.
  7. Top with a fresh mint leaf for color. Chill the mini trifles in the refrigerator for 15 to 30 minutes before serving to let layers set.

Nutrition

Serving: 1Calories: 250kcalCarbohydrates: 30gProtein: 3gFat: 15gSaturated Fat: 9gSodium: 50mgFiber: 1gSugar: 15g

Notes

Serve cold straight from the fridge. Store assembled trifles in an airtight container or cover tightly with plastic wrap; consume within 24 to 48 hours. For a dairy-free version, use chilled coconut cream and a dairy-free cake.

Tried this recipe?

Let us know how it was!