Mini Trifles

These mini trifles are perfect for summer potlucks and quiet weeknight desserts, offering layers of bright fruit, cake, and fresh whipped cream all in a beautiful presentation.

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Prep Time 15

Total Time 30

Servings: 4 servings

Course: Dessert

Cuisine: American

Calories: 250

Ingredients Method Nutrition Notes

Ingredients

For the whipped cream

1 cup heavy cream (cold) Chilled for better whipping
2 tablespoons powdered sugar (confectioners’ sugar) Helps stabilize whipped cream
1 teaspoon vanilla extract

For the trifle assembly

1 cup mixed fresh fruits, bite-sized (strawberries, blueberries, peaches, or seasonal favorites) Choose seasonal fruits for best flavor
1 cup pound cake or sponge cake, cubed Use day-old cake or store-bought for convenience
to taste Mint leaves for garnish

Method

Preparation

Place a mixing bowl and the beaters in the freezer for 10 to 15 minutes to keep the cream colder while you whip.
Pour the cold heavy cream into the chilled bowl. Add the powdered sugar and vanilla extract.
Use an electric mixer to whip the mixture on medium-high until soft peaks form, about 2 to 3 minutes.
In small glasses, add a layer of cubed cake, then a dollop of whipped cream, followed by some mixed fruit.
Repeat the layers until the glasses are nearly full, finishing with whipped cream on top.
Garnish each trifle with a mint leaf and chill in the refrigerator for 15 to 30 minutes before serving.

Nutrition

Serving: 1Calories: 250kcalCarbohydrates: 30gProtein: 2gFat: 15gSaturated Fat: 8gSodium: 50mgFiber: 1gSugar: 20g

Notes

Refrigerate assembled trifles and eat within 24 to 48 hours for best texture; whipped cream can weep and the cake will soften over time. For a lighter version, swap half the heavy cream for full-fat Greek yogurt. For a dairy-free version, try chilled coconut cream.

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