Berry Trifle Cups Delight (Printable Page)
# What You Need:
→ Cake
01 -
4 cups pound cake or sponge cake, cut into 1-inch cubes (store-bought or homemade)
→ 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 -
1 1/2 cups heavy cream, chilled
08 -
3 tablespoons powdered sugar
09 -
1 teaspoon pure vanilla extract
→ Garnish
10 -
Fresh mint leaves (optional)
# How to Make It:
01 -
In a medium bowl, combine strawberries, raspberries, blueberries, granulated sugar (if using), and lemon juice. Toss gently and let sit for 10 minutes to macerate.
02 -
In a large bowl, whip the heavy cream with powdered sugar and vanilla extract until soft peaks form.
03 -
To assemble, layer one-third of the cake cubes into the bottom of each of 6 clear cups or glasses.
04 -
Spoon a layer of whipped cream over the cake, followed by a layer of mixed berries.
05 -
Repeat the layers (cake, cream, berries) until the cups are full, finishing with a layer of whipped cream and a few berries on top.
06 -
Garnish with fresh mint leaves if desired. Serve immediately, or chill in the refrigerator for up to 2 hours before serving.
# Helpful Tips:
01 -
Substitute angel food cake or ladyfingers for pound cake if preferred.
02 -
For extra flavor, drizzle cake cubes with a splash of berry liqueur or orange juice before layering.
03 -
Use any combination of seasonal berries.
04 -
Best enjoyed the same day, as the cake will absorb moisture over time.