Name: “Mini Trifles Recipe
Prep time: 15 min
Total time: 15 min
Cuisine: American
Ingredients: 1 store-bought pound cake, cut into small cubes; 1 cup fresh strawberries, diced; 1 cup fresh blueberries; 1 cup fresh raspberries; 1 cup heavy whipping cream; 2 tablespoons powdered sugar; 1/2 teaspoon vanilla extract; 1 cup vanilla pudding (store-bought or homemade); Mint leaves for garnish (optional)

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If you’re searching for a show-stopping dessert that’s a breeze to whip up, look no further than these Mini Trifles. Bursting with layers of juicy berries, fluffy whipped cream, and tender pound cake, these individual treats bring color and freshness to any table. Whether it’s a summer barbecue or a cozy night in, Mini Trifles are the ultimate make-ahead, no-cook dessert that will wow guests and satisfy every sweet tooth.

Ingredients You’ll Need

Base
- 1 store-bought pound cake, cut into small cubes
Fruit
- 1 cup fresh strawberries, diced
- 1 cup fresh blueberries
- 1 cup fresh raspberries
Whipped Cream
- 1 cup heavy whipping cream
- 2 tablespoons powdered sugar
- 1/2 teaspoon vanilla extract
Other
- 1 cup vanilla pudding (store-bought or homemade)
- Mint leaves for garnish (optional)

How to Make “Mini Trifles

Step 1: Whip the Cream

Start by pouring the heavy whipping cream into a medium mixing bowl. Add the powdered sugar and vanilla extract, then use a hand mixer or whisk to beat the mixture until soft peaks form. The cream should be light and billowy, not stiff. Set it aside for later—you’ll be layering this luscious goodness throughout your Mini Trifles.

Step 2: Prep the Pound Cake and Berries

Cut your store-bought pound cake into small, bite-sized cubes. Wash and pat dry all the berries, then dice the strawberries. Having everything ready to go makes the layering process fun and easy, especially if you’re assembling these Mini Trifles with kids or friends.

Step 3: Layer the Ingredients

Grab your favorite small glasses or jars. Begin by placing a layer of pound cake cubes at the bottom. Add a generous spoonful of vanilla pudding, then scatter a mix of strawberries, blueberries, and raspberries on top. Follow with a fluffy dollop of whipped cream. Repeat the layers until the glass is filled, finishing with a beautiful swirl of whipped cream on top.

Step 4: Garnish and Chill

Finish your Mini Trifles by piling on a few extra berries and, if you like, a sprig of fresh mint for that extra pop of color. Pop the trifles in the fridge for at least 30 minutes—this lets all the flavors meld together and gives you that perfect chilled dessert experience.

How to Serve “Mini Trifles

Garnishes

The final flourish is all about making your Mini Trifles look as irresistible as they taste. Add a few extra berries and a little mint leaf on top of each glass. If you want to get fancy, a dusting of powdered sugar or a drizzle of berry syrup will make them even more festive.

Side Dishes

Mini Trifles are right at home alongside a fresh fruit platter or some simple shortbread cookies. Their light, creamy nature pairs well with a cup of coffee, tea, or even a sparkling lemonade for a refreshing finish to any meal.

Creative Ways to Present

Presentation is half the fun! Try assembling Mini Trifles in mason jars for rustic charm, wine glasses for elegance, or even tiny shot glasses for a fun, bite-sized party treat. You can also set up a DIY trifle bar and let guests build their own, making it interactive and personal.

Make Ahead and Storage

Storing Leftovers

If you have any Mini Trifles left (which is rare!), simply cover each glass with plastic wrap or transfer to airtight containers. They’ll keep beautifully in the fridge for up to 2 days, though the cake may get softer as it soaks in the pudding and berries.

Freezing

I don’t recommend freezing fully assembled Mini Trifles, as the whipped cream and berries can lose their texture when thawed. However, you can freeze the pound cake cubes and thaw them just before assembling for a time-saving shortcut.

Reheating

No need to reheat—these Mini Trifles are best enjoyed straight from the fridge, cold and creamy. If you like a slightly warmer dessert, let them sit at room temperature for 10–15 minutes before serving to soften just a touch.

FAQs

Can I use different fruits in my Mini Trifles?

Absolutely! Feel free to swap in blackberries, peaches, or even sliced bananas for a twist. Just make sure to use ripe, fresh fruit for the best flavor and texture.

What can I use instead of pound cake?

Angel food cake, brownies, or even ladyfingers make delicious alternatives. Each gives a unique spin, so don’t hesitate to get creative based on what you have on hand.

How far in advance can I assemble Mini Trifles?

You can make them up to a day ahead and store them in the refrigerator. This actually lets the flavors blend beautifully, but any longer and the cake may become too soft.

Can I make these Mini Trifles vegan?

Yes! Swap the pound cake for a vegan version, use coconut whipped cream, plant-based pudding, and be sure your sugar is vegan-friendly. The results are just as delightful and colorful.

What’s the best way to transport Mini Trifles to a party?

Assemble them in jars with screw-top lids or containers with secure covers. Keep them chilled in a cooler bag and garnish with mint and berries right before serving for maximum freshness.

Final Thoughts

There’s something magical about sharing Mini Trifles—each glass is a blend of flavors, colors, and pure joy. If you haven’t tried making these delightful little desserts yet, I wholeheartedly encourage you to give them a go. They’re easy, adaptable, and guaranteed to bring big smiles to everyone at the table!

“Mini Trifles Recipe

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4.7 from 28 reviews

Author: admin
Total Time: 15 minutes
Yield: 6 mini trifles 1x
Diet: Vegetarian

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Description

These delightful Mini Trifles are a perfect no-bake dessert featuring layers of moist pound cake, fresh mixed berries, creamy vanilla pudding, and fluffy whipped cream. Ideal for summer gatherings or individual servings, this easy-to-make treat combines freshness and indulgence in every bite.

Ingredients

Scale

Base

1 store-bought pound cake, cut into small cubes

Fruit

1 cup fresh strawberries, diced
1 cup fresh blueberries
1 cup fresh raspberries

Whipped Cream

1 cup heavy whipping cream
2 tablespoons powdered sugar
1/2 teaspoon vanilla extract

Other

1 cup vanilla pudding (store-bought or homemade)
Mint leaves for garnish (optional)

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Instructions

Whip the Cream: In a medium mixing bowl, combine the heavy whipping cream, powdered sugar, and vanilla extract. Whip the ingredients together using a hand mixer or whisk until soft peaks form, then set aside.
Prepare Glasses: Select small glasses or jars suitable for serving individual trifles. These will be used for layering the dessert.
Layer Ingredients: Begin by adding a layer of pound cake cubes at the bottom of each glass. Follow this with a spoonful of vanilla pudding, then add a layer of mixed berries (strawberries, blueberries, raspberries). Finally, add a dollop of whipped cream on top of the berries.
Repeat Layers: Continue layering the pound cake, vanilla pudding, berries, and whipped cream until the glasses are filled to the top, ending with whipped cream as the final layer.
Garnish: Garnish the top of each trifle with additional fresh berries and a mint leaf if desired to add a fresh, colorful touch.
Chill and Serve: Refrigerate the assembled mini trifles for at least 30 minutes before serving. This allows the flavors to meld and texture to set, making for a refreshing and tasty dessert.

Notes

You can substitute angel food cake or brownies as alternatives to the pound cake base.
For a flavor twist, replace vanilla pudding with lemon curd or chocolate pudding.
Mini trifles can be made up to 1 day in advance and stored covered in the refrigerator to maintain freshness.

Prep Time: 15 minutes
Cook Time: 0 minutes
Category: Dessert
Method: No-Cook
Cuisine: American