Mixed Berry Mini Trifles Recipe

I couldn’t resist building playful Mini Trifles Cups with a clever secret ingredient that takes this mixed berry treat in an unexpected direction.

I made these Mixed Berry Mini Trifles because summer begged for something bright and slightly wild. They’re described as the perfect summer dessert and honestly they kinda are.

I layer juicy mixed berries with silky mascarpone cheese in little Mini Trifles Cups so every spoonful flips from tart to creamy. It’s a Layered Berry Dessert that looks fancy but somehow stays chill, like you’re pretending you planned it all week.

Serve them at picnics, backyard parties, or keep one for yourself when you need a tiny treat. You won’t believe how quickly they disappear.

Ingredients

• Bright mix of strawberries blueberries raspberries, high in fiber and vitamin C, tart-sweet.
• Pure sweetener, adds carbs and sweetness, no fiber or protein, use sparingly.
• Bright acidic tang, adds balance and zip, small vitamin C boost, slightly sour.
• Soft carb rich cubes, gives structure and buttery flavor, not much nutrition.
• Creamy rich cheese adds silky texture and fat, some protein, it’s very indulgent.
• Whips into fluffy topping, high in fat and calories, creamy mouthfeel.
• Fine sweetener that smooths cream, adds quick sweetness but no nutrients.
• Warm aromatic note, tiny calories, makes sweets taste rounder and a little homey.

Ingredient Quantities

• 3 cups mixed berries (strawberries halved, blueberries, raspberries)
• 2 tbsp granulated sugar
• 1 tbsp fresh lemon juice
• 8 oz pound cake or angel food cake, cubed
• 8 oz mascarpone cheese, room temp
• 1 cup heavy cream, cold
• 1/3 cup powdered sugar
• 1 tsp vanilla extract
• 1 tsp lemon zest
• Fresh mint leaves for garnish (optional)

How to Make this

1. Toss 3 cups mixed berries with 2 tbsp granulated sugar and 1 tbsp fresh lemon juice in a bowl, smash a few berries to release extra juice, let sit 15–20 minutes until syrupy.

2. Cube 8 oz pound cake or angel food cake into bite size pieces; if you like a little crunch, spread on a sheet and toast in a 350°F oven 5–7 minutes, but don’t let it dry out.

3. Put 8 oz room temperature mascarpone in a bowl and beat briefly until smooth so there are no lumps, add 1/3 cup powdered sugar, 1 tsp vanilla extract and 1 tsp lemon zest and mix till creamy.

4. Chill a mixing bowl and beaters for a few minutes if you can, then whip 1 cup cold heavy cream to soft peaks, don’t overbeat it or it will get grainy.

5. Gently fold the whipped cream into the mascarpone mixture until light and airy, fold just enough to combine, you want it fluffy not flat.

6. To assemble mini trifles use small glasses or jars: start with a layer of cake cubes, spoon on mascarpone cream, add a spoonful of the macerated berries and juice, repeat to fill the glass finishing with cream on top.

7. Save a few whole berries and a little syrup to drizzle over the top, pipe the cream for neater layers if you want, it looks fancier but it’s fine if it’s messy.

8. Garnish each trifle with remaining berries and fresh mint leaves if using, a little lemon zest on top looks nice too.

9. Chill the assembled trifles at least 1 hour to let flavors meld and cake soak up juices, serve cold, if they sit overnight drain excess syrup first so cake doesn’t go mushy.

Equipment Needed

1. Large mixing bowl for macerating the berries and tossing with sugar and lemon juice
2. Medium mixing bowl for the mascarpone and folding in whipped cream
3. Electric hand mixer or a balloon whisk to smooth mascarpone and whip the cream
4. Rubber spatula for folding and scraping bowls, you want gentle folding here
5. Measuring cups and spoons for the sugar, cream, lemon juice and zest
6. Baking sheet and parchment paper if you choose to toast the cake cubes in the oven
7. Small serving glasses or jars for the mini trifles
8. Knife and cutting board to cube the cake and halve strawberries
9. Microplane or fine grater for the lemon zest and a couple small spoons to spoon berries and syrup on top

FAQ

Mixed Berry Mini Trifles Recipe Substitutions and Variations

• Mixed berries: Frozen mixed berries, thawed and drained, are an easy swap if fresh arent around; or use sliced peaches or cherries when berries are out of season, they add great sweetness and juice.
• Pound cake or angel food cake: Ladyfingers, sponge cake or shortcake biscuits all work — ladyfingers soak up juices nicely while shortcake keeps things a bit firmer.
• Mascarpone cheese: Use full fat cream cheese beaten with 1 to 2 tbsp heavy cream to loosen it, or whip strained ricotta with a splash of cream for a lighter feel, or use crème fraîche for a tangy twist.
• Heavy cream: Whipping cream is interchangeable; for a dairy free option use chilled canned coconut cream (scoop the solids), or for a lighter finish fold in thick Greek yogurt instead of whipping.

Pro Tips

1. Chill the bowl and beaters and use very cold cream, it whips faster and stays fluffy longer. If you need the cream to hold up for hours add 1 teaspoon extra powdered sugar or fold in a tablespoon of mascarpone into the whipped cream, but dont overdo it or the texture gets dense.

2. Taste the berries first and adjust the granulated sugar, some berries are super sweet so you can cut the sugar back. Smash a few berries to get more juice, reserve and strain that syrup if you hate seeds, then drizzle a little over each trifle just before serving for brightness.

3. Toast cake cubes only until the edges get golden not dry, watch them cause they go from perfect to burnt fast. For extra flavor toss the cubes with a teaspoon melted butter and a splash of vanilla or a tablespoon of liqueur before toasting.

4. If you want to make these ahead dont fully assemble, layer cake and berries but leave the top cream off until right before guests arrive. If you do assemble the night before, chill them and drain any excess syrup before serving so the cake doesnt turn mushy.

Mixed Berry Mini Trifles Recipe

Recipe by Tina Braven

0.0 from 0 votes

I couldn't resist building playful Mini Trifles Cups with a clever secret ingredient that takes this mixed berry treat in an unexpected direction.

Pin

Servings

6

servings

Calories

500

kcal

Equipment: 1. Large mixing bowl for macerating the berries and tossing with sugar and lemon juice
2. Medium mixing bowl for the mascarpone and folding in whipped cream
3. Electric hand mixer or a balloon whisk to smooth mascarpone and whip the cream
4. Rubber spatula for folding and scraping bowls, you want gentle folding here
5. Measuring cups and spoons for the sugar, cream, lemon juice and zest
6. Baking sheet and parchment paper if you choose to toast the cake cubes in the oven
7. Small serving glasses or jars for the mini trifles
8. Knife and cutting board to cube the cake and halve strawberries
9. Microplane or fine grater for the lemon zest and a couple small spoons to spoon berries and syrup on top

Ingredients

• 3 cups mixed berries (strawberries halved, blueberries, raspberries)

• 2 tbsp granulated sugar

• 1 tbsp fresh lemon juice

• 8 oz pound cake or angel food cake, cubed

• 8 oz mascarpone cheese, room temp

• 1 cup heavy cream, cold

• 1/3 cup powdered sugar

• 1 tsp vanilla extract

• 1 tsp lemon zest

• Fresh mint leaves for garnish (optional)

Directions

• Toss 3 cups mixed berries with 2 tbsp granulated sugar and 1 tbsp fresh lemon juice in a bowl, smash a few berries to release extra juice, let sit 15–20 minutes until syrupy.
• Cube 8 oz pound cake or angel food cake into bite size pieces; if you like a little crunch, spread on a sheet and toast in a 350°F oven 5–7 minutes, but don't let it dry out.
• Put 8 oz room temperature mascarpone in a bowl and beat briefly until smooth so there are no lumps, add 1/3 cup powdered sugar, 1 tsp vanilla extract and 1 tsp lemon zest and mix till creamy.
• Chill a mixing bowl and beaters for a few minutes if you can, then whip 1 cup cold heavy cream to soft peaks, don't overbeat it or it will get grainy.
• Gently fold the whipped cream into the mascarpone mixture until light and airy, fold just enough to combine, you want it fluffy not flat.
• To assemble mini trifles use small glasses or jars: start with a layer of cake cubes, spoon on mascarpone cream, add a spoonful of the macerated berries and juice, repeat to fill the glass finishing with cream on top.
• Save a few whole berries and a little syrup to drizzle over the top, pipe the cream for neater layers if you want, it looks fancier but it's fine if it's messy.
• Garnish each trifle with remaining berries and fresh mint leaves if using, a little lemon zest on top looks nice too.
• Chill the assembled trifles at least 1 hour to let flavors meld and cake soak up juices, serve cold, if they sit overnight drain excess syrup first so cake doesn't go mushy.

Notes

• Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.

Nutrition Facts

• Serving Size: 200g
• Total number of serves: 6
• Calories: 500kcal
• Fat: 38g
• Saturated Fat: 22.5g
• Trans Fat: 0.2g
• Polyunsaturated: 0.7g
• Monounsaturated: 5g
• Cholesterol: 118mg
• Sodium: 90mg
• Potassium: 112mg
• Carbohydrates: 32g
• Fiber: 3g
• Sugar: 19g
• Protein: 4g
• Vitamin A: 200IU
• Vitamin C: 15mg
• Calcium: 46mg
• Iron: 0.6mg