Mini Strawberry Cream Trifles
These individual strawberry desserts are creamy and incredibly delicious. They feature strawberry sauce, fresh berries, pound cake and cream. If you use a purchased pound cake, mini trifles come together in no time.
Servings 6 servings
Ingredients
For the strawberry sauce:
- ½ pound fresh strawberries
- 1 tablespoon lemon juice
- 2 tablespoons water
- 2 tablespoons light brown sugar
- 1 teaspoon cornstarch
For the whipped cream:
- 2 tablespoons powdered sugar
- ¾ cup whipping or heavy cream cold
- 2 tablespoons cream cheese cold
To assemble:
- 3 slices homemade pound cake or store-bought, see Notes below
- ¼ pound fresh strawberries rinsed and cut into small chunks
Instructions
Make the strawberry sauce:
- Wash, hull, and cut the strawberries into small pieces.
- Put the strawberry pieces in a medium saucepan. Add the sugar, lemon juice, and half the water. Cook until it boils and foams, stirring once in a while.
- Dissolve the cornstarch in the remaining water and add to the strawberries in a thin stream. Stir constantly and cook for 1 minute.
- Remove from the heat, transfer to a bowl and let cool completely.
- Store in the refrigerator for up to a week in a glass jar with a tight-fitting lid or other types of airtight container. It can also be frozen for a month and thawed at room temperature.
Make the whipped cream:
- In a medium or large bowl, beat cream with powdered sugar and cream cheese until you have medium-firm peaks.
- Refrigerate covered in plastic wrap if not used immediately.
To assemble the trifles:
- Begin assemble at least 4-6 hours before serving, and up to a day. Use individual mason jars, glasses or goblets.
- Make the layers. I build it with a layer of cake, strawberry sauce, whipped cream, and fresh strawberries. Repeat if you want a double-decker trifle.
- Keep refrigerated until serving time.
- Serve with an extra dollop of whipped cream and half a strawberry.
Notes
Cake: besides regular pound cake, you can use this lemon pound cake or the brown butter pound cake. For a quick trifle, use store-bought pound or butter cake.
Cream layer: make sure you add the layer of cream after the layer of cake so it moistens it enough. You want to bite into a soft cake, not a dry one.
Sweetness: depending on how sweet you like your desserts, add more or less sugar to the whipped cream or use a sweeter cake.
Ratios: you can change the ratios of the layers depending on what you like more or less. I use a lot of strawberries and not so much whipped cream for example.
