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Strawberries and Cream Trifle How-To

Mini trifles are the perfect way to use your favorite Grands! for dessert!


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Dorothy Kern
Every summer when I was a kid we’d have a family gathering. I’d get to see cousins, aunts and uncles I hadn’t seen in forever. But my favorite part? It was the strawberries and cream sheet cake my mom ordered from the grocery store. It was a sponge cake filled with fresh strawberries and topped with whipped-cream frosting. Even though I wasn’t a huge cake fan and I didn’t really like strawberries all that much, I’d devour that cake. 

As an adult, my tastes have evolved. But every spring and summer when strawberries start to come into season and are juicy and plump and sweet, I long for that cake! And guess what? You don’t even need to bake a cake! You can replicate that perfect summer dessert fast and easily - using your favorite biscuits. 

These mini Strawberries and Cream Biscuit Trifles are perfect for a dinner party, a weeknight dessert or just because you want a trifle. They start with Pillsbury Grands! Buttermilk Biscuits – the frozen kind. Have you seen those in the grocery store freezer aisle? They are really, really good. Seriously – they’re better than homemade. 

You only need 4 for this recipe, but I baked up the whole bag. We love biscuits in our house! Plus, this recipe is perfect for any leftover biscuits you have from last nights’ dinner. Turn leftovers into something grand! (Pun intended.)

Biscuits on a baking sheet
You just need a few simple ingredients to make these trifles. Once your biscuits are baked and cooled, you grind them into crumbs with your fingers and add some cinnamon sugar. Crumbled biscuits, cinnamon and sugar in a bowl
Then, hull and chop your strawberries. Sprinkle them with a little sugar. (You can skip the sugar if you prefer, or add more or less to taste.) Sliced strawberries in a bowl
And, of course, don’t forget the whipped cream! Whipped cream in a mixing bowl
The recipe includes a recipe for fresh whipped cream, but you can substitute whipped topping if you’re prefer. I don’t recommend using the canned whipped cream for this recipe because it isn’t as stable as a fresh whipped cream or the whipped topping. You will have some whipped cream left over after making the trifles. Use the leftover to dip berries in for dessert. Or add it to your morning coffee! (Or do what I do … eat it with a spoon.) 

To assemble the trifles, you just layer the biscuit mixture with the berries and whipped cream. If you can’t find fresh strawberries, these would also be good with blueberries, raspberries or blackberries. Or use a combination! This recipe makes 4 mini trifles, but you can easily double this recipe to make 8 trifles. Or, use a large trifle dish and make one large serving with the doubled recipe. Your choice!

Strawberries and Cream Trifle
Strawberries & Cream Trifles are a combination of strawberry shortcake and that beloved sheet cake I looked forward to every summer. I hope this recipe is something you look forward to at the end of your busy day!

About Dorothy Kern of Crazy for Crust

Sharing recipes and treats is how Dorothy Kern shows that she cares, and she cares a ton. Her spunky style of baking-while-chatting is almost as addictive as her weeknight meals that come together in a snap.