Red, white and blue berry trifle cups
No-bake cups layered with soft pound cake cubes, clouds of vanilla whipped cream, sweet strawberries and blueberries. A festive dessert in 20 minutes.
- Prep
- 20 min
- Cook
- No cooking
- Serves
- 8
- Per serve
- 360 kcal
Ingredients
Method
Toss the diced strawberries with the sugar in a bowl. They'll turn juicy while you do the rest.
Whip the cream, powdered sugar and vanilla with a hand mixer on medium-high until it holds soft, billowy peaks.
Cut the pound cake into 3/4-inch cubes.
Set out 8 clear cups or jars (about 9 ounces each). Layer into each: a few cake cubes, a spoonful of strawberries and their juice, a spoonful of whipped cream, then blueberries.
Repeat the layers once more, finishing with whipped cream. Top each cup with a few strawberries and blueberries. Serve right away or lid and pack them cold.
Tips
- Use cups or jars with lids for a picnic; whipped cream softens fast in the sun. Keep them in a cooler with ice packs (under 40°F) until dessert, and don't leave them out for more than 2 hours, or 1 hour when it's above 90°F.
- For a whipped cream that holds up longer, beat in 2 tbsp instant vanilla pudding mix with the powdered sugar.
- Short on time? Use a tub of thawed whipped topping and skip the whipping step.
