Hey, y’all! The Fourth of July is right around the corner; while it is one of my favorite holidays, I love using patriotic decor + constructing red, white, and blue dishes year-round. If you are having a get-together with friends and family, watching fireworks, or attending a cookout this year look no further than this cute, easy recipe. These are also delicious year-round! I know y’all are going to love learning How To Make Miniature Berry Trifles!
How To Make Miniature Berry Trifles
These miniature berry trifles are going to be your new favorite dessert. They are lower calorie than many other options, fresh, light, and fluffy! The best part? They are as cute as can be!
Frequently Asked Questions
I most enjoy using raspberries and blueberries for the trifles. That said, you can use any berry of your choosing (strawberries and blackberries are a great option).
Miniature berry trifles should be served in single-serve containers. You will want the vessel to be clear so you can see all of the beautiful layers. I recommend using a small drinking glass, juice cup, or a wine/rocks glass!
My top tip is to follow the recipe exactly as is: be sure to make my homemade angel food cake + homemade whipped cream to complete the trifle!
Absolutely! If you are looking for a no-cook option and/or are running short of time, you can absolutely substitute store-bought angel food cake + whipped cream to complete the trifles!
The Recipe
Miniature Berry Trifle
Equipment
- Angel Food Cake Pan
- Food Processor
- Stand Mixer + Whisk Attachment
Ingredients
For The Angel Food Cake
- 1 c. cake flour
- 12 egg whites
- 1.75 c. sugar
- 1.5 tsp. cream of tartar
- 2 tsp. vanilla extract
- .5 tsp. almond extract
- .5 tsp. salt
For The Whipped Cream
- 2 c. heavy whipping cream
- 1/3 c. powdered sugar
- 1 tbsp. vanilla extract
For The Trifle
- 1 carton raspberries washed
- 1 carton blueberries washed
Instructions
For The Angel Food Cake
- Preheat oven to 350F.
- Add sugar to a food processor. Pulse until super fine.
- Sift together half of the total sugar, the cake flour, and the salt.
- In the bowl of a stand mixer, use the whisk attachment to mix together the egg whites, vanilla extract, almond extract, and cream of tartar. Whisk on low and slowly work up the speed. After roughly 90 seconds, start slowly adding in the remaining sugar, only a little at a time.
- After adding in all of the remaining sugar and achieving stiff peaks, fold in the dry ingredients in small increments.
- Transfer batter to an ungreased angel food cake pan. Bake for roughly 40 minutes (note: you'll want to place the cake in the bottom part of the oven). At the end of baking, you'll want the top to be golden brown and the middle to pass the typical skewer test (it should come out clean).
- Cool upside down on a cooling rack for 90 minutes – two hours. Remove angel food cake from the pan.
For The Whipped Cream
- Add heavy whipping cream to the bowl of your stand mixer fitted with a whisk attachment.
- Add powdered sugar + vanilla extract. Whip on high speed for 3-5 minutes.
- Whip until the cream forms soft peaks, as pictured, when the whisk is raised.
For The Trifle
- In small, clear vessels (I like to use rocks/wine glasses), layer the whipped cream, angel food cake, and berries. Alternate use of each item. Serve and enjoy!
Nutrition
Y’all come back now, ya hear?
My best,
JC
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Enjoy learning How To Make Miniature Berry Trifles? Check out my other recipes here!
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