Strawberry Trifle for Two with Homemade Strawberry Whipped Cream

These sumptuous mini strawberry trifles are layered with pound cake, strawberry jam, homemade strawberry whipped cream and finally some fresh strawberries. This trifle is a really easy and delicious dessert perfect for date night or even for just one of those days where you need cake. Shhh I won’t tell anyone if you eat both yourself!

Ingredients:

Store bought pound cake
Whipped Cream (see below)
Strawberry Syrup (see below)
Fresh Strawberries

To Make the Strawberry Syrup

Ingredients:

1/4 cup strawberry preserves
1/2 tablespoon water

Directions:

In a small saucepot over medium heat, combine the strawberry preserves and water. Bring to a low boil stirring frequently until the mixture is thinned out. Remove from the heat and let set while you prepare the whipped cream.

To Make the Homemade Strawberry Whipped Cream

Ingredients:

1 tablespoon sugar
1/2 cup heavy cream
1/2 teaspoon strawberry extract
Red food coloring

Directions:

Place a metal mixing bowl and your beaters in the freezer. Remove and add the sugar, strawberry extract, and cream to the bowl. Add a few drops of red food coloring to tint the cream pink. With your mixer on low, beat the cream until it thickens and you have stiff peaks.

To Assemble:

Use the top of your mason jar as a template, and cut two pieces of the cake into round circles.

Add some of the strawberry jam mixture to the bottom of the mason jars. Add a piece of the round cake. Top with whipped cream and fresh strawberries. Repeat with the second dishe. Store in the refrigerator and serve cold.

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Strawberry Trifle for Two with Homemade Strawberry Whipped Cream

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Ingredients

Ingredients

• Store bought pound cake
• Whipped Cream, see below
• Strawberry Syrup, see below
• Fresh Strawberries

For the Strawberry Syrup

• 1/4 cup strawberry preserves
• 1/2 tablespoon water

For the Strawberry Whipped Cream

• 1 tablespoon sugar
• 1/2 cup heavy cream
• 1/2 teaspoon strawberry extract
• Red food colouring

Instructions

1. In a small saucepot over medium heat, combine the strawberry preserves and water. Bring to a low boil stirring frequently until the mixture is thinned out. Remove from the heat and let set while you prepare the whipped cream.
2. Place a metal mixing bowl and your beaters in the freezer. Remove and add the sugar, strawberry extract, and cream to the bowl. Add a few drops of red food colouring to tint the cream pink. With your mixer on low, beat the cream until it thickens and you have stiff peaks.

To Assemble

1. Use the top of your mason jar as a template, and cut two pieces of the cake into round circles.
2. Add some of the strawberry jam mixture to the bottom of the mason jars. Add a piece of the round cake. Top with whipped cream and fresh strawberries. Repeat with the second dishes. Store in the refrigerator and serve cold.

Nutrition Information:

Serving Size:

1 grams
Amount Per Serving: Unsaturated Fat: 0g

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Enjoy!

Ang Paris is a chocolate-loving Pinterest addict who is a full time blogger at Juggling Act Mama, writing about cooking, crafting and cuddling.  Visit her at Facebook | Twitter | Blog Lovin’ Pinterest | Instagram | Google+

Elizabeth Lampman

Elizabeth Lampman is a coffee-fuelled Mom of 2 girls and lives in Hamilton, Ontario. She enjoys travelling, developing easy recipes, crafting, taking on diy projects, travelling and saving money!