Berry Trifle Cups
These berry trifle cups layer soft pound cake, strawberries, blueberries, and white chocolate cream in six individual glasses. Make them ahead and serve chilled.
Servings: 6 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.
Try making extra whipped cream to top the parfaits.
Notes
Keep leftovers covered in the refrigerator for up to 2 days.
Nutrition
Calories: 432kcal | Carbohydrates: 58g | Protein: 7g | Fat: 20g | Saturated Fat: 12g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Cholesterol: 103mg | Sodium: 349mg | Potassium: 334mg | Fiber: 3g | Sugar: 42g | Vitamin A: 765IU | Vitamin C: 51mg | Calcium: 146mg | Iron: 2mg