Strawberries and Cream Mini Biscuit Trifles

Blogger Dorothy Kern of Crazy for Crust shares a delightful trifle using Pillsbury frozen biscuits.

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  • prep time 30 min
  • total time 1 hr 30 min
  • ingredients 6
  • servings 4
 

Ingredients

4
Pillsbury™ Grands!™ Freezer to Oven buttermilk biscuits
6
tablespoons sugar
1/2
teaspoon ground cinnamon
2
cups heavy whipping cream
1
teaspoon vanilla
1
lb fresh strawberries, hulled, cut into bite-size pieces

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LOCATION

Steps

  • 1 Bake biscuits as directed on bag. Cool completely.
  • 2 Finely crumble cooled biscuits with hands into medium bowl. Sprinkle 2 tablespoons of the sugar and the cinnamon over biscuits; mix with hands.
  • 3 In bowl of stand mixer fitted with whisk attachment, place cream, 3 tablespoons of the sugar and the vanilla; beat until stiff peaks form. (Just a few minutes with a stand mixer; it will take longer with a hand mixer.) Refrigerate until ready to use.
  • 4 Place strawberries in medium bowl; sprinkle with remaining 1 tablespoon sugar; mix gently.
  • 5 To assemble trifles, place about one-eighth of the biscuit mixture in bottom of each of 4 mini trifle dishes (you can also use mason jars or small glasses); press lightly to compact. Top each with one-eighth of the strawberries and a few tablespoons of whipped cream. Repeat layers; top each with a single cut strawberry. (You will have whipped cream left over.) Store trifles in refrigerator until ready to serve. Serve trifles the day they are made.
  • 1 Bake biscuits as directed on bag. Cool completely.
  • 2 Finely crumble cooled biscuits with hands into medium bowl. Sprinkle 2 tablespoons of the sugar and the cinnamon over biscuits; mix with hands.
  • 3 In bowl of stand mixer fitted with whisk attachment, place cream, 3 tablespoons of the sugar and the vanilla; beat until stiff peaks form. (Just a few minutes with a stand mixer; it will take longer with a hand mixer.) Refrigerate until ready to use.
  • 4 Place strawberries in medium bowl; sprinkle with remaining 1 tablespoon sugar; mix gently.
  • 5 To assemble trifles, place about one-eighth of the biscuit mixture in bottom of each of 4 mini trifle dishes (you can also use mason jars or small glasses); press lightly to compact. Top each with one-eighth of the strawberries and a few tablespoons of whipped cream. Repeat layers; top each with a single cut strawberry. (You will have whipped cream left over.) Store trifles in refrigerator until ready to serve. Serve trifles the day they are made.

EXPERT TIPS

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Expert Tips

You can easily double the recipe to make 8 mini trifles or one large one.

Substitute or mix in your favorite berry for the strawberries for a fun twist on this recipe.

Nutritional information

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