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Strawberries and Cream Mini Biscuit Trifles

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  • 30 min prep time
  • 1 hr 30 min total time
  • 6 ingredients
  • 4 servings
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How delightful! Use Pillsbury frozen biscuits to make these sweet-as-can-be trifles.

Dorothy Kern Dorothy Kern
June 13, 2014

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

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

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.

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
569.3
% Daily Value
Total Fat
32.2g
50%
Saturated Fat
17.3g
86%
Cholesterol
82.2mg
27%
Sodium
930.3mg
39%
Total Carbohydrate
65.7g
22%
Dietary Fiber
3.7g
15%
Sugars
30.1g
Protein
7.2g
% Daily Value*:
Vitamin C
111.80%
112%
Calcium
8%
8%
Iron
13.90%
14%
Exchanges:
*Percent Daily Values are based on a 2,000 calorie diet.
Comments + Recipe Twists

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