Easy Trifle Recipe

two trifles on a silver tray next to a blue napkin.

5 from 1 vote

This mini trifle is made with layers of soft white cake, creamy vanilla pudding, sweet strawberries, and whipped cream. It’s a simple, elegant dessert perfect for one or two.

Prep Time1

Cook Time30

Total Time1 30

Course: Dessert

Cuisine: American

Diet: Vegetarian

Keyword: trifle

Servings: servings

Author: Joanie Zisk

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

US - Metric

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

QR code

Scan this QR code with your phone's camera to view this recipe on your mobile device.