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

Prep Time: 10 minutes

Cook Time: 10 minutes

Total Time: 20 minutes

Yield: 4 - 6 servings

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

1. In a small saucepan, heat strawberry preserves and 2 tablespoons orange juice until melted into a liquid.
2. Place strawberries in a medium bowl. Pour melted preserves over the strawberries and toss well. Check for sweetness and add sugar if necessary.
3. 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.
4. 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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