Small Trifle Cups

Fresh berries layered with a light, creamy and naturally sweetened filling. Small trifle cups are the perfect recipe for a summer treat.

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Summer is close around the corner and I am here for it. The sun is coming out more here in the Pacific Northwest, the nature trails are calling and my children are almost ready for the sprinkler to come out. Almost.

My one year old is loving her water table, the dahlias are all about a foot tall in the garden. Summer is such a fun time to create wonderful family memories.

Do you have fun summer plans? Let me know in the comments!

Our summer is going to be simple this year. No big plans but ready to enjoy the simple carefree timelessness with our family. Day hikes, the occasional tent camping trip and eating our fresh colorful meals in the backyard.

Sounds like the perfect simple summer for us.

Flavors of Summer

In the summer time, I love fresh recipes for every meal but especially snacks. While we are playing outside, running in sprinklers, packing up for a picnic at the park, I love a nice, fresh grab-n-go option.

These small trifle cups are bursting with the flavors and freshness of summer. Sweet berries with the ever so slight tart of lemon mixed with light cream cheese filling naturally sweetened with honey. I love throwing these little mason jars in the fridge to grab at a moments notice in the excitement of summer activity.

Hospitality

Small trifle cups are also a wonderful option for feeding a crowd. Whether you want a refreshing dessert or a tea time appetizer for guests, these trifles cups are sure to be a hit.

Small Trifle Cup Recipe

A variety of fresh fruit such as:

• blueberries
• raspberries
• blackberries
• cherries
• strawberries
• marionberries

Other fruits will work as well, I would just be aware of color change from oxidation if using apples or bananas.

Filling ingredients:

• 8oz cream cheese
• juice from 1/2 a lemon
• 1 teaspoon pure vanilla extract
• 1 tablespoon of raw honey
• 1/2 cup heavy whipping cream

Optional garnishes:

• fresh mint
• edible flowers
• lemon wedges
• berries and fruit

Directions:

Washing your produce

First, I always wash my fresh produce. To wash produce I clean out one side of the sink or use a large clean bowl filled with cold water. I use a splash of apple cider vinegar, about 1 tablespoon per quart = about a 1/4 cup to a half sink full, of water.

I allow the produce to sit for 5 minutes in the apple cider vinegar and water. If it sits longer than 5 minutes you can start to taste the vinegar in the produce. About 5 minutes is the sweet spot to not allow that taste.

Then, strain your berries and rinse with fresh water.

After rinsing, I lay out my berries on a clean towel to dry, making sure they are spread out evenly. If any berries are layered, they may become mushy or not dry enough.

Make the filling

While my berries are drying, I whip my cream. This is so simple to do and I highly recommend making your own whipped cream at home. Store-bought whipped creams are full of unnecessary ingredients and sometimes ingredients I cannot pronounce. Red flag.

I personally have a hard time digesting gums and filler additives. Making your own whipped cream is the best way to avoid these ingredients.

My favorite way to make homemade whipped cream is to pour my heavy whipping cream into a 16oz wide mouth mason jar. Add in 1/2 teaspoon of vanilla and 1 1/2 teaspoons of honey.

Using my hand mixer with the whisk attachment, whisk at medium speed holding onto the jar until stiff peaks form. This takes about 2-3 minutes. Set aside.

Next we are going to make the cream cheese portion of our small trifle cup filling.

Using your hand or stand mixer, cream together cream cheese, lemon juice, 1/2 teaspoon of vanilla and 1 1/2 teaspoons of raw honey.

When the mixture looks smooth and creamy, add in the whipped cream mixture.

Then, cream the two together for about 30 seconds until well incorporated.

Assembling the small trifle cups

After the filling is made and the berries are dry, the small trifle cups are ready to be assembled.

I like to use 8oz wide mouth mason jars for the cups but you can use any small 6-8oz glasses, cups or jars.

First to assemble the small trifle cups, add a mixture of berries to the bottom of your cups until the bottom is just covered.

Then, layer a 1/4″ thickness of filling mixture over the top of the berries until you cannot see the berries beneath the filling. You can use a spoon or spatula to scoop and layer your filling or for a cleaner look I like to use an icing bag. Either way will get the job done.

Next, add another layer of berries over top of the filling. I like to cover the filling if I can for nice, evenly layered small trifle cups.

Repeat until you have your final layer of filling at the top of your cups.

Finally, add berries and garnishes to finish off your trifle cups.

If you are using Mason jars, I like to put a lid on these to put in the fridge. Plastic wrap or beeswax wrap will work as well if not using jars with lids.

These will last 3 days in the fridge. If storing, I recommend not adding the finishing garnishes until ready to serve.

My children devoured these small trifle cups so fast and immediately came back for more!

Being naturally sweetened with just a hint of raw honey, full of fresh fruit and healthy fats to keep them full, these snacks are going to be on repeat this summer!

Check out this video for more summer snack ideas!

You may also enjoy these healthy snack ideas:

• Homemade Healthy Fruit Snacks for Kids
• Simple Picnic Charcuterie Board

Do you enjoy summer picnics? Camping? Hospitality? I would love to hear your favorite summer activity down below in the comments!

Happy summer friends. Until next time!

Amanda