Fresh Mini Berry Trifle Cups
A quick and easy no-bake dessert featuring layers of fresh berries, pound cake, and vanilla whipped cream, perfect for baby showers and casual gatherings.
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Total Time: 50 minutes
- Yield: 8 servings 1x
- Category: Dessert
- Cuisine: American
Ingredients
Scale
- Store-bought pound cake or angel food cake, cut into 1-inch cubes
- 1 cup fresh strawberries, hulled and sliced
- 1 cup fresh blueberries
- 1 cup fresh raspberries
- 2 tablespoons granulated sugar (adjust to taste)
- 1 teaspoon fresh lemon zest
- 1 cup heavy whipping cream, cold
- 2 tablespoons powdered sugar
- 1 teaspoon pure vanilla extract or vanilla bean paste
- Optional garnishes: fresh mint leaves, toasted sliced almonds or granola
Instructions
- Macerate the Berries (10 minutes): In a large bowl, combine sliced strawberries, blueberries, raspberries, granulated sugar, and lemon zest. Gently toss to coat and set aside for about 10 minutes to release juices.
- Prepare the Whipped Cream (5-7 minutes): Chill mixing bowl and beaters for 10 minutes. Pour cold heavy cream into bowl, add powdered sugar and vanilla extract. Beat on medium-high speed until soft peaks form.
- Cut the Cake (5 minutes): Cut pound cake or angel food cake into roughly 1-inch cubes.
- Assemble the Trifle Cups (10 minutes): Place 2-3 cake cubes at the bottom of each 4-6 oz cup. Spoon a generous layer of macerated berries with juice over the cake. Add a layer of whipped cream, smoothing gently. Repeat layers once more, finishing with whipped cream and a few fresh berries on top.
- Garnish and Chill (at least 30 minutes): Add optional mint leaves or toasted almonds on top. Chill in the refrigerator until ready to serve.
Notes
Chill the mixing bowl and beaters before whipping cream for best results. Assemble trifles no more than a few hours before serving to prevent soggy cake. Macerating berries with sugar and lemon zest enhances flavor and juice. Use sturdy cakes like pound cake or angel food cake to maintain texture. For dairy-free, substitute coconut whipped cream and coconut-based cakes. For gluten-free, use almond flour or gluten-free pound cake.
Nutrition
- Serving Size: One mini trifle cup
- Calories: 200
- Sugar: 15
- Sodium: 120
- Fat: 12
- Saturated Fat: 7
- Carbohydrates: 22
- Fiber: 3
- Protein: 3
Keywords: berry trifle, mini trifle cups, baby shower dessert, no bake dessert, fresh berries, pound cake dessert, easy berry dessert