Strawberry And Cream Trifle Cups

5 from 1 vote

Strawberry And Cream Trifle Cups

Whip up these fabulous Strawberry And Cream Trifle Cups, and you don’t have to look any further to create something that puts a smile on your loved ones’ faces. This is a perfect Valentine’s Day dessert, an ultimate indulgence that sets every heart racing with joy.

Prep: 20

Cook: 10

Total: 30

Course: Dessert

Cuisine: Egg-free, Nut-free, Vegetarian

Servings:

Calories: 910kcal

Author: Ruchi

Ingredients

INGREDIENTS FOR STRAWBERRIES

2 lbs Fresh Strawberries
3 tablespoons Sugar

CAKE LAYER

1½ cups All purpose flour
¼ cup Milk Powder
1 teaspoon Baking powder
¼ teaspoon Baking soda
⅛ teaspoon Salt
¾ cup Sugar
⅓ cup Oil
½ cup Yogurt
1 teaspoon Strawberry extract
½ cup Milk + 2 tablespoons extra

CREAM LAYER

3 cups Heavy whipping cream
¾ cup Powdered Sugar
1 teaspoon Cream of Tartar
½ teaspoon Vanilla essence

GARNISHES

- - Strawberries
- - Fresh Mint leaves

Instructions

PREPARE CREAM

Before beginning with the recipe, chill the mixing bowl and whisk in the refrigerator for 30 minutes. Or you can place it in the freezer for at least 10 minutes to chill.
Once the bowl has chilled, add heavy cream to it.
Beat the cream on low speed using a stand mixer for 1-2 minutes.
When the cream starts to thicken slightly, add cream of tartar and powdered sugar to it. Beat until stiff peaks form.
Once done, set it in the fridge to chill.

MACERATE STRAWBERRIES

Rinse the strawberries thoroughly in cold tap water. Drain and pat the berries dry with a clean towel. Trim the green leaves from the strawberries. Slice strawberries into halves or quarters.
Combine the cleaned, hulled strawberries and sugar in a large mixing bowl. Mix until combined.
Cover and let it rest for 20-30 minutes in the refrigerator.
Strawberries will start to release their natural juices, and the strawberries will soften, become sweet, and turn bright red.
Tip — For maximum flavor and juice leave the strawberries overnight in the refrigerator.

BAKE THE SHEET CAKE

Preheat the oven to 350° F. Grease and line a baking sheet with oil. Set aside.
Next, sift together flour, milk powder, baking soda, baking powder, and salt in a large bowl. Set aside.
In a separate bowl, whisk sugar and oil until well blended.
Add strawberry extract and mix it well.
Stir in milk and yogurt.
Slowly add the dry ingredients to the wet ingredients and whisk until combined.
Consistency of the cake batter.
Pour the cake batter onto the prepared baking sheet tray.
Tap the cake pan on the counter — A tap or two on the counter will allow any trapped air to release from the batter, ensuring a smooth finish to the cake.
Bake the cake for 10 minutes or until the toothpick inserted in the center comes out clean. When done, remove the cake from the oven and set it on the counter. Allow the cake to cool comfortably.
Once the cake has cooled, cut the cooled cake into rounds. Set aside.
This sheet cake yields 15 cake circles.

ASSEMBLE THE TRIFLE CUPS

Place a layer of cake slice at the bottom of your cup.
Top the cake layer with macerated strawberries.
Cover the strawberry layer with whipped cream topping.
Layer it well.
Depending on the size of the cup, keep layering your trifle cups.
Repeat the process by creating 2 layers of each ( a cake layer followed by a strawberry layer – then a cream layer . Keep repeating the layers until you reach the top).
Finish off with the whipped cream frosting.
Garnish with strawberries and mint leaves.
Refrigerate the cups for at least 1-2 hours before serving. Taste best when served chilled.

Video

Notes

Frequently Asked Questions

Can I make this dessert ahead of time?

Yes, you can break the recipe into comfortable steps to make life easier. This is how you can proceed -

Prepare and cut the rings out of the cooled cake layer a day in advance.
Macerate the strawberries a day in advance.
And leave the whipped cream for the time of serving as it will provide better texture and stability.

Before the party -

Assemble: the layers a few hours (approx. 2- 3 hours) before the party.
This creamy whipped filling and the juicy strawberry syrup will prevent the cake layer from drying out while creating a juicy layer of deliciousness that gently melts in the mouth.
I recommend waiting until just before serving for a generous swirl of whipped cream for the last to induce the gorgeousness, which is an instinct of this recipe!
Refrigerate the Strawberry trifle cups until ready to serve, as the chilled dessert tastes the best.
Right before serving, dress the cups in whipped cream, garnish, and serve!

These Mini Strawberry Shortcake Trifles can sustain at room temperature for about an hour, so make sure to serve them to your guests before it begins to melt.

How can I store the leftovers of these Strawberry trifle cups?

Storing these gorgeous dessert treats is very simple. Just cover them with plastic wrap or a plastic lid and refrigerate them. These stunning trifle cups can be enjoyed for about 2 days.

The only thing you should take care of is to keep them from sitting for long. The whipped cream will lose its texture, and the cake layers may become a little soggy and lose their consistency from all the extra liquid in the fruit.

But trust me; they will still taste divine and out of the world!

Can I freeze these Strawberry and Cream Trifles?

I would not recommend freezing these Trifle cups as the cake layer will turn mushy when thawed, making the dessert undetectable.

The extra moisture from the strawberries will also make the trifle cups look unappealing.

My vote goes for the freshly prepared trifle cups for the most fantastic dessert experience.

Nutrition