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Irresistible Recipe for Mini Christmas Trifles to Sweeten Your Holiday Season

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Learn how to make delicious recipe for Mini Christmas Trifles. Easy recipe with step-by-step instructions.

Ingredients

Scale

  • 2 cups prepared vanilla or spice cake, cut into 1-inch cubes (homemade or store-bought)
  • 1 cup fresh cranberries, roughly chopped
  • 1 cup fresh or frozen (thawed) raspberries
  • 1 cup fresh blackberries
  • 1 cup heavy whipping cream
  • 3 tablespoons powdered sugar
  • 1 teaspoon vanilla extract
  • 1/2 cup cranberry sauce or homemade blackberry jam (see note below)
  • 1/4 cup chopped toasted pecans or walnuts (optional)

Substitution tips: If you’re short on fresh berries, frozen works beautifully — just thaw and drain excess liquid. For a dairy-free twist, swap heavy cream for coconut cream and powdered sugar for maple syrup. And if cake isn’t your thing, ladyfingers or pound cake make great stand-ins.

Instructions

  1. Start by preparing your whipped cream. In a chilled mixing bowl, pour the heavy whipping cream and add the powdered sugar and vanilla extract. Beat with a hand mixer on medium speed until soft peaks form — this usually takes about 3-4 minutes. Keep the whipped cream cold until ready to use.
  2. If you’re using homemade cake, bake it the day before to let it set and slice easily. Cut the cake into bite-sized cubes, about 1 inch each. If you’re using store-bought, just cube away! The texture should be light but firm enough to hold the layers.
  3. In each mini glass or trifle cup, start with a layer of cake cubes, gently pressing them down to create a base.
  4. Add a spoonful of cranberry sauce or blackberry jam over the cake layer. This sweet-tart layer reminds me of the thick jam Mama Lu used to spread on warm biscuits, making everything taste like Christmas morning.
  5. Spoon a layer of mixed berries over the jam. The bright reds and deep purples bring that festive cheer right into your dessert.
  6. Top the berries with a generous dollop of whipped cream. Smooth it out with the back of a spoon or leave it rustic for that homemade look.
  7. Repeat these layers one more time, finishing with whipped cream.
  8. If you like a little crunch, sprinkle chopped toasted pecans or walnuts on the very top. This adds a lovely contrast to the soft cake and creamy layers.
  9. Cover the trifles with plastic wrap and chill them in the fridge for at least 2 hours before serving. This chilling step lets all the flavors meld together — much like those slow-cooked Sunday roasts Mama Lu would leave simmering, filling the house with warmth and anticipation.
  10. Just before serving, add a few fresh berries on top for garnish and a touch of holiday sparkle.

Find it online: https://claracooking.com/recipe-for-mini-christmas-trifles/