Berry Trifle Cups Dessert (Print Version)
Delicate layers of cake, berries, and whipped cream create a refreshing and easy summer treat for any occasion.
# Ingredients:
→ Cake
01 -
4 cups (approximately 320 g) pound cake or sponge cake, cut into 2.5 cm cubes
→ Berries
02 -
1 cup (150 g) strawberries, hulled and sliced
03 -
1 cup (125 g) raspberries
04 -
1 cup (150 g) blueberries
05 -
1 tablespoon (12 g) granulated sugar, optional, for macerating berries
06 -
1 teaspoon (5 ml) fresh lemon juice
→ Whipped Cream
07 -
360 ml heavy cream, chilled
08 -
3 tablespoons (24 g) powdered sugar
09 -
1 teaspoon (5 ml) pure vanilla extract
→ Garnish
10 -
Fresh mint leaves, optional
# Steps to Follow:
01 -
In a medium mixing bowl, gently combine the sliced strawberries, raspberries, blueberries, granulated sugar (if desired), and lemon juice. Allow the mixture to rest for 10 minutes so the berries release their juices.
02 -
In a large bowl, beat the chilled heavy cream with powdered sugar and vanilla extract using an electric mixer or whisk until soft peaks form.
03 -
Place one-third of the cake cubes into the bottom of each of the 6 clear serving cups or glasses.
04 -
Spoon a layer of whipped cream over the cake cubes in each cup.
05 -
Top the whipped cream with a layer of macerated berries and their juices.
06 -
Repeat layering with cake, whipped cream, and berries until the cups are full, finishing with a final layer of whipped cream and a few berries.
07 -
Garnish each trifle cup with fresh mint leaves if desired. Serve immediately or chill for up to 2 hours before serving.
# Additional Notes:
01 -
Substitute sponge cake, angel food cake, or ladyfingers for pound cake to suit your preference.
02 -
For added flavor, drizzle cake cubes with berry liqueur or orange juice before assembling.
03 -
Use any combination of fresh seasonal berries available.
04 -
These are best enjoyed the day they are assembled, as the cake absorbs moisture over time.