These Mini Trifles are a delightful and elegant way to serve dessert in individual portions. I layer cake, whipped cream, fresh fruit, and pudding or custard in small glasses or jars to create a stunning presentation that’s as tasty as it is beautiful. They’re perfect for holidays, dinner parties, or anytime I want a no-fuss dessert that still feels special.
Why You’ll Love This Recipe
I love these mini trifles because they’re easy to assemble, customizable for any flavor combo, and make for mess-free serving. The layers of soft cake, creamy fillings, and juicy fruit are perfectly balanced in every spoonful. Plus, I can make them ahead of time, which makes hosting so much easier.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
- Pound cake, angel food cake, or brownies, cut into small cubes
- Whipped cream (homemade or store-bought)
- Pudding or custard (vanilla, chocolate, or lemon work well)
- Fresh fruit (berries, bananas, mango, etc.)
- Optional: chocolate shavings, crumbled cookies, or chopped nuts for topping
Directions
- I start by prepping all my components: cube the cake, whip the cream (if making from scratch), and slice any fruit.
- In small glasses, mason jars, or dessert cups, I layer a spoonful of cake cubes at the bottom.
- I add a layer of pudding or custard, followed by a layer of fruit.
- I spoon or pipe whipped cream on top and repeat the layers until the cup is filled.
- I finish with a final swirl of whipped cream and top with chocolate shavings, cookie crumbles, or a piece of fruit for garnish.
- I chill the trifles for at least 30 minutes before serving so the flavors can meld.
Servings and timing
This recipe makes about 6 mini trifles, depending on the size of the cups. It takes around 20 minutes to assemble. Total time: approximately 20–30 minutes, plus optional chilling.
Variations
- I use chocolate cake, chocolate pudding, and raspberries for a rich twist.
- Lemon curd, angel food cake, and blueberries make a bright, citrusy version.
- For a tropical flavor, I layer coconut whipped cream, mango, and pound cake.
- I use cookies like crushed Oreos or gingersnaps instead of cake for a crunchier base.
- A drizzle of caramel or fruit sauce between layers adds extra flavor and moisture.
Storage/Reheating
I store mini trifles in the fridge, covered, for up to 2 days. The cake softens over time but still tastes great. These are best served chilled, and they don’t need reheating.
FAQs
Can I make mini trifles ahead of time?
Yes, I often make them several hours ahead or even the night before. I just keep them covered in the fridge until ready to serve.
What’s the best container to use?
I like using clear 5–8 oz glasses, small mason jars, or disposable dessert cups so the layers are visible. Anything with a wide mouth works well.
Can I use store-bought ingredients?
Absolutely. I often use store-bought cake, whipped cream, and pudding to save time. It still turns out delicious.
Do the layers need to be perfect?
Not at all. I just aim for even layers, but a slightly messy trifle still looks beautiful and tastes amazing.
Can I make this recipe gluten-free or dairy-free?
Yes. I use gluten-free cake and pudding, and substitute coconut cream or almond milk-based whipped toppings to make it dairy-free.
Conclusion
Mini Trifles are one of my favorite easy desserts to prepare and serve. They’re endlessly versatile, visually stunning, and incredibly satisfying. Whether I’m hosting a party or just indulging in something sweet, these little layered treats never fail to impress.
Print
Mini Trifles
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Total Time: 20–30 minutes
- Yield: 6 mini trifles
- Category: Dessert
- Method: No-Bake
- Cuisine: American
- Diet: Vegetarian
Description
Mini Trifles are elegant, individual layered desserts made with cake, whipped cream, fruit, and pudding or custard. Served in small glasses or jars, they’re easy to assemble, endlessly customizable, and perfect for parties or holidays.
Ingredients
- 2 cups pound cake, angel food cake, or brownies, cubed
- 1 1/2 cups whipped cream (homemade or store-bought)
- 1 1/2 cups pudding or custard (vanilla, chocolate, or lemon)
- 1 1/2 cups fresh fruit (berries, banana slices, mango, etc.)
- Optional toppings: chocolate shavings, crumbled cookies, chopped nuts
Instructions
- Prep all components: cube the cake, whip cream if needed, and slice fruit.
- In small glasses or jars, add a layer of cake cubes.
- Top with a layer of pudding or custard, followed by fruit.
- Add whipped cream and repeat the layers until full.
- Finish with a final layer of whipped cream and garnish with optional toppings.
- Chill for at least 30 minutes before serving for best flavor.
Notes
- Use chocolate cake and raspberries for a rich variation.
- Try lemon curd and blueberries for a citrusy twist.
- Replace cake with crushed cookies for a crunchier option.
- Drizzle caramel or fruit sauce between layers for added flavor.
- Store in the fridge up to 2 days. Best served chilled.
Nutrition
- Serving Size: 1 mini trifle
- Calories: 280
- Sugar: 18g
- Sodium: 160mg
- Fat: 15g
- Saturated Fat: 8g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 40mg
