Berry Trifle Cups Dessert (Print Version)
Fluffy cake, berries, and whipped cream create vibrant, individual Berry Trifle Cups ideal for summer or entertaining.
# Ingredients:
→ Cake
01 -
4 cups pound cake or sponge cake, cut into 2.5 cm cubes
→ Berries
02 -
1 cup strawberries, hulled and sliced
03 -
1 cup raspberries
04 -
1 cup blueberries
05 -
1 tablespoon granulated sugar (optional, for macerating berries)
06 -
1 teaspoon fresh lemon juice
→ Whipped Cream
07 -
375 ml heavy cream, well chilled
08 -
3 tablespoons powdered sugar
09 -
1 teaspoon pure vanilla extract
→ Garnish
10 -
Fresh mint leaves (optional)
# Steps:
01 -
In a medium bowl, gently toss strawberries, raspberries, blueberries, granulated sugar, and lemon juice together. Allow the mixture to sit for 10 minutes at room temperature to macerate the berries.
02 -
Using a large mixing bowl and an electric mixer or whisk, whip the chilled heavy cream with powdered sugar and vanilla extract until soft peaks form.
03 -
Distribute one-third of the cake cubes evenly into the bottom of each of the 6 clear serving cups or glasses.
04 -
Spoon a layer of whipped cream over the cake cubes, followed by a portion of the macerated mixed berries.
05 -
Continue layering cake, whipped cream, and berries until the cups are filled, finishing with a layer of whipped cream and a few berries on top.
06 -
Garnish each cup with fresh mint leaves if desired. Serve immediately or chill in the refrigerator for up to 2 hours before serving.
# Notes:
01 -
For variation, substitute angel food cake or ladyfingers for pound cake if you prefer a lighter texture.
02 -
Enhance flavor by drizzling cake cubes with berry liqueur or orange juice before assembling.
03 -
Use any combination of seasonal berries for optimal freshness.
04 -
Trifle cups are best enjoyed the same day, as the cake will absorb moisture over time.