Strawberry Orange Mini Trifles

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This is the perfect end to a meal. It’s a light, dessert that won’t leave you feeling over-stuffed. I served this to our neighbors at our annual Memorial Day cookout. It’s quick, easy and delicious. While I used pound cake, an angel food cake would be an even lighter alternative. I purchased a Sara Lee pound cake in the freezer section of my grocery store but you could certainly make one from scratch or use a purchased one from a bakery. I have mini Le Creuset cocotte dishes and they were the perfect serving size but 3″ diameter ramekins would work as well. Be sure to use a top quality jam for the best taste. Fresh orange juice is best but a No Pulp store-bought variety is OK too. The strawberries I purchased were enormous so I sliced them rather than halved them. Use your judgement depending on the size of the berries. If you’re not a fan of strawberries or have an allergy, you could substitute raspberries, blackberries or a combination of your favorite berries.

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Strawberry Orange Mini Trifles

A quick and easy summertime dessert.

5 from 1 vote

Prep Time10 minutes mins

Cook Time10 minutes mins

Total Time20 minutes mins

Course: Desserts and Sweets

Cuisine: American

Servings: 4 - 6 servings

Author: Ellen Folkman

Cook ModePrevent your screen from going dark

Ingredients

• 1/3 cup strawberry preserves
• 2 tablespoons orange juice
• 1 quart strawberries halved, sugar to taste
• 2 cups heavy whipping cream
• 1/4 cup powdered sugar
• 1 pound cake Homemade or store bought

Instructions

• In a small saucepan, heat strawberry preserves and 2 tablespoons orange juice until melted into a liquid.
• Place strawberries in a medium bowl. Pour melted preserves over the strawberries and toss well. Check for sweetness and add sugar if necessary.
• Pour cream into a large bowl. With an electric mixer, whip cream until soft peaks form. Add powdered sugar. Continue to whip until stiff peaks form.
• Tear or cut pound cake into cubes and place in ramekins filling about 1/2 way. Add a spoonful or two of the strawberry mixture then top with freshly whipped cream.

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