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Strawberry Trifle Cups

Strawberry Trifle Cups

Individual no-bake strawberry trifle cups layered with vanilla pudding, whipped cream, tender cake, and juicy macerated strawberries
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Prep Time 25 minutes
Total Time 25 minutes
Servings 6

INGREDIENTS

Macerated Strawberries

  • 3 cups sliced strawberries
  • 2 tbsp granulated sugar
  • 1 tbsp lemon juice
  • 1 tsp vanilla extract.

Vanilla Cream

  • 1 box instant vanilla pudding mix 3.4 oz
  • 2 cups cold milk
  • 1 cup heavy whipping cream
  • 2 tbsp powdered sugar
  • 4 oz cream cheese softened optional
  • 1 tsp vanilla extract
  • pinch salt.

Cake Layer

  • 3 cups cubed pound cake or angel food cake.

Garnish

  • extra sliced strawberries
  • mint leaves optional.

INSTRUCTIONS

Prep Fruit

  • combine strawberries
  • sugar
  • lemon juice
  • and vanilla in a bowl
  • stir and rest 10 minutes to release juices.

Make Cream

  • whisk pudding mix with cold milk until thickened 2 minutes then rest 5 minutes
  • whip heavy cream with powdered sugar and vanilla to soft peaks
  • if using cream cheese beat until smooth then fold in pudding followed by whipped cream until uniform.

Assemble Cups

  • spoon a small layer of cake into each cup
  • add a spoonful of strawberries with some juices
  • add a layer of vanilla cream
  • repeat layers until cups are filled and end with cream
  • garnish with strawberries and mint.

Chill And Serve

  • refrigerate 1 to 4 hours for best set
  • serve cold.

Notes

1. Use angel food cake for a lighter trifle; Swap instant pudding for cooked vanilla pastry cream cooled completely; Make up to 24 hours ahead and add garnish just before serving; For extra flavor add 1 tbsp orange liqueur or orange zest to the strawberries; Use blueberries or raspberries for a mixed berry version

Nutrition

Calories: 380kcal | Carbohydrates: 45g | Protein: 5g | Fat: 20g