Berry Trifle Cups are an easy make-ahead dessert with colorful layers of fresh berries, tender pound cake, and creamy white chocolate pudding. As the cups chill, sweet strawberry juices soak into the cake, creating soft, berry-filled layers in every spoonful.
If you love fruity desserts, you’ll want to try my strawberry mini tarts and no-bake strawberry cheesecake bars.
Holly’s Recipe Highlights: Berry Trifle Cups
- Flavor: Sweet, juicy berries pair with tender pound cake and creamy white chocolate pudding for a light, fruity dessert with a rich, velvety finish.
- Skill Level: Easy, with simple mixing and layering and no baking required when using store-bought pound cake.
- Technique: Tossing the strawberries with sugar draws out their natural juices, creating a sweet syrup that lightly softens the pound cake as the cups chill.
- Tools: Clear glasses or small mason jars beautifully display the colorful layers, and a hand mixer makes the white chocolate cream smooth and fluffy.
Total Time: 3 Hrs 25 Mins (25 Mins Prep) Servings: 6
Ingredient Notes
- Heavy Whipping Cream: Heat with the white chocolate until melted and smooth to create a rich, creamy layer. Extra whipped cream on top is optional.
- White Chocolate: Chop it into small pieces for even melting and a smooth, creamy finish. White chocolate chips work, too, but may need extra stirring to melt completely.
- Instant Pudding Mix: Choose instant vanilla or white chocolate pudding for a smooth, creamy filling that thickens quickly when beaten. Avoid cook-and-serve pudding, which requires stovetop preparation.
- Milk: Use cold milk to help the instant pudding mixture thicken quickly and create a smooth, creamy filling.
- Strawberries: Slice before tossing with sugar to draw out their natural juices and create a sweet syrup. Choose ripe, fragrant berries for the best flavor.
- Blueberries: Wash and dry thoroughly to prevent excess moisture from watering down the layers. Swap in raspberries for some of the blueberries if you prefer a tangier berry flavor.
- Pound Cake: Use store-bought or homemade pound cake, cut into small cubes for easy spoonfuls and neat layers. For a lighter texture, replace with angel food cake.
How to Make Berry Trifle Cups
- Toss the strawberries with sugar and let them sit. Wash and dry the blueberries.
- Melt the white chocolate with the cream, then beat it with the instant pudding mix and milk.
- Layer pound cake, berries, and cream in six glasses. Repeat, then refrigerate (full recipe below).
Make Ahead and Store
Cover the assembled cups and refrigerate for up to 2 days. Do not freeze. The cake will continue to soften while storing. Keep whipped cream topping separate until serving.
Easy Desserts to Make Ahead
Did you enjoy this Berry Trifle Cups Recipe? Leave a comment and rating below.
Berry Trifle Cups
Ingredients
Cream Layer
- 1 cup heavy whipping cream plus additional whipped cream for topping if desired
- 2 ounces white chocolate
- 1 (3.4 ounce) box instant vanilla pudding mix or white chocolate pudding mix
- 1 cup milk
Berries
- 1 pint fresh strawberries sliced
- 3 tablespoons granulated sugar
- 2 cups blueberries
Cake
- 1 pound cake prepared, cut into small squares, store bought or homemade
Instructions
- Combine the sliced strawberries and sugar, and let them sit at room temperature for at least 30 to 40 minutes to release their juices. Wash the blueberries and set aside.
Cream Layer
- Microwave the heavy cream with the white chocolate on medium power for 30 seconds at a time until melted. Stir frequently.
- With a hand mixer, combine the pudding mix, milk, and the heavy cream mixture for 2 minutes or until thickened.
Parfait Assembly
- In 6 parfait glasses or mason jars, layer the cake, berries, and the cream mixture. Repeat layers until glasses are filled to the top.
- Refrigerate the trifle cups for 2 hours or overnight before serving.
Notes
Nutrition Information
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
©The Shortcut Kitchen. Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited.
REPIN this Berry Trifle Cups Recipe
