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Little Bites of Heaven: Easy Mini Strawberry Trifles!

Individual servings of layered deliciousness: moist cake, creamy custard, fresh strawberries, and whipped cream. Perfect for parties or a special treat!
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Prep Time 30 minutes
Chill Time 30 minutes
Course Dessert
Servings 8 trifles
Calories 350 kcal

Equipment

  • Small serving glasses or jars (6-8, depending on size)
  • Mixing bowls (2-3)
  • Whisk
  • Measuring cups and spoons
  • Optional: Piping bag and star tip for whipped cream

Ingredients
  

For the Cake:

  • 4-6 slices of pound cake angel food cake, or sponge cake, cut into small cubes (about 2 cups)

For the Custard:

  • 2 cups milk
  • 1/4 cup granulated sugar
  • 2 tablespoons cornstarch
  • 2 large egg yolks
  • 1 teaspoon vanilla extract or use store-bought vanilla custard, about 2 cups

For the Strawberries:

  • 1 pound fresh strawberries hulled and sliced
  • 1-2 tablespoons granulated sugar optional, if berries aren't very sweet

For the Whipped Cream:

  • 1 cup heavy cream cold
  • 2 tablespoons powdered sugar
  • 1/2 teaspoon vanilla extract or use store-bought whipped topping
  • Optional: A splash of orange juice or sweet liqueur to moisten the cake

Instructions
 

  • Prepare the Strawberries: In a bowl, gently toss the sliced strawberries with the optional sugar. Set aside.
  • Make the Custard (if homemade): In a saucepan, whisk together milk, sugar, and cornstarch. In a separate bowl, whisk the egg yolks. Gradually whisk about 1/2 cup of the warm milk mixture into the egg yolks to temper them. Pour the yolk mixture back into the saucepan. Cook over medium heat, stirring constantly, until the custard thickens and comes to a gentle boil. Remove from heat and stir in the vanilla extract. Press plastic wrap directly onto the surface of the custard to prevent a skin from forming, and let it cool completely.
  • Make the Whipped Cream: In a chilled bowl, beat the cold heavy cream with powdered sugar and vanilla extract until stiff peaks form.
  • Assemble the Trifles: In each serving glass or jar, layer the ingredients in the following order (repeat layers as desired):
  • Cubes of cake (you can lightly drizzle with orange juice or liqueur if using)
  • A spoonful of vanilla custard
  • Sliced strawberries
  • Whipped cream
  • Chill: Refrigerate the mini strawberry trifles for at least 30 minutes to allow the flavors to meld.
  • Serve: Garnish with extra strawberries or a dusting of powdered sugar before serving.
Keyword strawberry dessert, summer desserts