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This mini trifle is a simple, layered dessert made with soft cake, homemade vanilla pudding, sweet strawberries, and whipped cream. It’s the perfect treat for one or two people.
Why You’ll Love This Recipe
- Perfectly Portioned: Makes just enough for one or two servings.
- Flexible Ingredients: Use homemade or store-bought cake, cookies, or pudding.
- Simple & Fresh: Easy to prepare with familiar ingredients like fresh strawberries and whipped cream.
- Great Presentation: Looks beautiful when layered in clear glasses—ideal for a special treat.
This little trifle is one of my favorite desserts to share—or keep all to myself. It’s made with tender cake, fresh strawberries, and a rich, homemade pudding that’s so much better than anything from a box. The strawberries soften and sweeten as they sit, creating a lovely syrup that seeps into every layer. It’s simple, beautiful, and just the right size when you want something sweet without overdoing it.
Want more small batch dessert recipes? Try our creamy Cheesecake Bars, Italian Cream Cake, Thumbprint Cookies, Blondies, or French Silk Pie.
Ingredients
This trifle is made with our white cake, vanilla pudding, and whipped cream, but it’s easy to customize. Use any cake you like—one of our mini cake recipes or a store-bought cake works well. Swap the pudding with a boxed mix or try our chocolate pudding or butterscotch pudding for a different flavor. Use your favorite fruits—strawberries, blueberries, bananas, or peaches all work great.
- Butter: Adds richness to the cake. I use salted butter, but unsalted works too.
- Sugar: Sweetens the cake, pudding, strawberries, and whipped cream.
- Egg Whites: Provide structure in the cake. Save the yolks for recipes like Chocolate Chip Cookies, a French Breakfast Puff, or Potato Gnocchi.
- Vanilla Extract: Boosts flavor in the cake and pudding.
- Self-Rising Flour: Makes the cake easy to prepare. If you don’t have it, mix 1/2 cup all-purpose flour with 3/4 teaspoon baking powder and a pinch of salt.
- Heavy Cream: Used in the cake, pudding, and whipped cream for richness. Use leftovers in Chocolate Ice Cream, Peanut Butter Pie, or Fettuccine Alfredo.
- Whole Milk: Creates a creamy pudding texture.
- Cornstarch: Thickens the pudding.
- Strawberries: Add bright, fresh flavor. Swap with other berries or fruit like peaches or mango. Extra strawberries? Use them in Strawberry Crisp, Strawberry Shortcake or our Strawberry Pie Filling for layering.
Recipe Variations
It’s easy to change up the flavors in this trifle. Try one of these simple ideas:
- Chocolate: Use chocolate cake and chocolate pudding.
- Berry: Layer strawberries, blueberries, raspberries, or blackberries.
- Bright & Fruity: Try lemon curd, lemon cake, or tropical fruits like mango and pineapple.
- Bananas Foster: Use our Bananas Foster recipe for caramelized bananas and sauce.
- Gingerbread: Swap in gingerbread cake for a festive version.
How To Make A Trifle
The steps below show how to make a small trifle for one or two people. See the recipe card for exact measurements and full instructions.
- Bake the Cake
Preheat the oven to 350°F (177°C) and lightly butter a 10-ounce ramekin. In a medium bowl, whisk together the melted butter, sugar, egg whites, and vanilla. Stir in the flour, then add the cream and mix until smooth. Pour into the ramekin, place it on a baking sheet, and bake for 20 minutes or until a toothpick comes out clean. Let the cake cool, then cut into cubes.
- Make the Pudding
In a saucepan over medium-low heat, warm the milk. Stir in the sugar and salt. In a separate bowl, whisk the cream and cornstarch until smooth, then stir it into the warm milk. Continue stirring as it comes to a boil, then lower the heat and cook until thickened. Remove from heat and stir in the butter and vanilla. Let it cool and thicken.
- Macerate the Strawberries
Slice the strawberries and place them in a bowl. Sprinkle with sugar and let them sit at room temperature for 30 minutes.
- Assemble the Trifles
Layer half the cake cubes into two dessert bowls. Add half the strawberries and half the pudding. Repeat the layers, then top with whipped cream. Add extra strawberries or mint for garnish. For a creamier dessert, add whipped cream between the layers.
Expert Tips
- Chill Before Serving: Refrigerate the assembled trifles for at least 1 hour so the flavors can set.
- Use Clear Dishes: Glasses or small jars work well to highlight the layers.
- Storage: Cover and refrigerate leftovers for up to 2 days.
Frequently Asked Questions
You can assemble it up to 24 hours in advance. Just cover and refrigerate until ready to serve.
Yes, simply double or triple the ingredients to serve more.
Trifles are best eaten within 1–2 days. After that, the layers may become too soft.
Yes, a small glass bowl or dish works just as well for layering all the ingredients together.
Ways To Use Leftover Ingredients
If you have any ingredients leftover from this recipe, check out our Leftover Ingredients Recipe Finder or you might like to consider using them in any of these single serving and small batch recipes:
If you’ve tried this easy trifle recipe or any recipe on One Dish Kitchen please let me know how you liked it by rating the recipe and telling me about it in the comment section below.
Also, if you take a picture please tag us on Instagram (@onedishkitchen) we’d love to see it!
Easy Trifle Recipe
Equipment
Ingredients
For the Cake
- 4 tablespoons butter -melted (salted or unsalted)
- ¼ cup granulated sugar
- 2 large egg whites
- 1 ½ teaspoons vanilla extract
- ½ cup self-rising flour
- ¼ cup heavy cream
For the Pudding
- ½ cup whole milk
- 2 tablespoons granulated sugar
- ⅛ teaspoon salt
- ¼ cup heavy cream
- 1 tablespoon cornstarch
- ½ tablespoon butter (salted or unsalted)
- ¼ teaspoon vanilla extract
For the Macerated Strawberries
- 7-8 strawberries -hulled (leafy green tops removed)
- ½ tablespoon granulated sugar
For the Whipped Cream
- ¼ cup heavy cream
- 1 ½ teaspoons granulated sugar
- ¼ teaspoon vanilla extract
Instructions
Make the Cake
- Preheat the oven to 350°F (177°C). Lightly butter a 10-ounce ramekin and set aside.
- In a medium bowl, whisk together melted butter, sugar, egg whites, and vanilla. Stir in the flour, then add the cream and mix until smooth.
- Pour the batter into the ramekin. Place the ramekin on a baking sheet.
- Bake for 20 minutes, or until a toothpick inserted in the center comes out clean.
- Cool on a wire rack, then cut into cubes.
Make the Pudding (While the Cake Cools)
- In a small saucepan over medium-low heat, warm the milk for about 1 minute.
- Stir in the sugar and salt. Heat until steaming, about 5 minutes.
- In a small bowl, whisk cream and cornstarch until smooth. Stir into the warm milk.
- Cook, stirring constantly, until the mixture boils. Reduce heat and stir for 5 minutes, until thickened.
- Remove from heat and stir in butter and vanilla until smooth. Transfer to a bowl to cool.
Macerate the Strawberries (While the Pudding Cools)
- Slice strawberries and place them in a bowl.
- Sprinkle with sugar and let sit at room temperature for 30 minutes.
Make the Whipped Cream
- In a bowl, beat heavy cream, sugar, and vanilla with a hand mixer or whisk until soft peaks form.Tip: The cream should hold its shape but curl at the tip when you lift the whisk.
Assemble the Trifles
- In two dessert bowls, layer half of the cake cubes.
- Add half the strawberries, then half the pudding.
- Repeat the layers.
- Add whipped cream on top.
- Garnish with extra strawberries and mint, if desired.Optional: Add whipped cream between layers for a creamier dessert.
Notes
- Chill Before Serving: Refrigerate the assembled trifles for at least 1 hour so the flavors can set.
- Use Clear Dishes: Glasses or small jars work well to highlight the layers.
- Storage: Cover and refrigerate leftovers for up to 2 days.
- Feel free to use this recipe as a guide and choose any cake you prefer, including any one of our mini cake recipes or even a store-bought cake. You can also use boxed pudding or try our chocolate pudding or butterscotch pudding recipes. For the fruit, use whatever you like best—blueberries, bananas, peaches, and more work great!
Nutrition
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.
This recipe has lots of possibilities. You could make a cherry trifle by substituting 10-12 cherries, halved, for the strawberries. And you could make butterscotch pudding instead by substituting 2 tablespoons brown sugar for the white sugar. If you wanted chocolate pudding instead, you could add 2 tablespoons cocoa to the vanilla pudding.
Great recipe.
Thank you!