Strawberries and Cream Mini Biscuit Trifles
- Prep time:30 min
- Total time:1 hr 30 min
- Ingredients:6
- Servings:4
Updated
Strawberries and Cream Mini Biscuit Trifles
- Prep time:30 min
- Total time:1 hr 30 min
- Ingredients:6
- Servings:4
- Calories per serving:
How delightful! Use frozen Pillsbury™ Biscuits to make these sweet-as-can-be trifles.
Strawberries and Cream Mini Biscuit Trifles
- Prep time:30 min
- Total time:1 hr 30 min
- Ingredients:6
- Servings:4
Ingredient
- 4 biscuits from 1 bag (25 oz) frozen Pillsbury™ Grands!™ Buttermilk Biscuits (12 Count)
- 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
Instructions
- Step 1Bake biscuits as directed on bag. Cool completely.
- Step 2Finely crumble cooled biscuits with hands into medium bowl. Sprinkle 2 tablespoons of the sugar and the cinnamon over biscuits; mix with hands.
- Step 3In 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.
- Step 4Place strawberries in medium bowl; sprinkle with remaining 1 tablespoon sugar; mix gently.
- Step 5To 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.
Recipe Tips
- 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.
Nutrition Facts
Nutrition facts are not available for this recipe
