Strawberries and Cream Mini Biscuit Trifles

strawberries and cream mini biscuit trifles Dessert
Strawberries and Cream Mini Biscuit Trifles
  • Prep 30 min
  • Total 1 hr 30 min
  • Ingredients 6
  • Servings 4

How delightful! Use Pillsbury frozen biscuits to make these sweet-as-can-be trifles.

Updated June 13, 2014
Pillsbury Biscuits
Make with
Pillsbury Biscuits


  • 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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  • 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.

  • 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.

No nutrition information available for this recipe

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