Strawberry Chocolate Mini Trifles Recipes

CHOCOLATE STRAWBERRY PUNCH BOWL TRIFLE

Steps:

• Prepare and bake cake according to package directions, using a 13x9-in. baking pan. Cool completely on a wire rack., Cut cake into 1-in. cubes. Place half of the cubes in a 6-qt. glass punch bowl. Top with half of the sliced strawberries; drizzle with half of the strawberry glaze. Spread with 3-1/2 cups whipped topping. , In a microwave-safe bowl, heat frosting on high for 20-30 seconds or until pourable, stirring often; cool slightly. Drizzle half over the whipped topping. Repeat layers of cake, berries, glaze and whipped topping. If desired, drizzle with remaining frosting and sprinkle with shaved chocolate.

MINI STRAWBERRY SHORTCAKE TRIFLES

Steps:

• Preheat oven to 350 degrees F.
• Liberally grease bundt or tube pan with cooking spray.
• In a large bowl with electric mixer, combine egg whites, cream of tartar, salt, lemon zest, and vanilla and beat on high with whisk attachment until stiff peaks form.
• With beater on low, add sugar and mix until combined.
• Sprinkle flour on top and fold in.
• Pour into prepared baking dish and bake in preheated oven for 33-38 minutes, until it is golden on top and it springs back when touched.
• Cool completely.
• Preheat oven to 375 degrees F.
• Line baking sheet with parchment paper.
• Combine strawberries, sugar, and vanilla.
• Pour onto prepared baking sheet and roast for 30 minutes.
• Cool completely.
• In large bowl with electric mixer, beat heavy cream, powdered sugar, and vanilla extract on high until soft peaks have formed.
• Take lids off mason jars and set them on counter.
• Cut angel food cake into chunks (or you can tear it apart with your hands) and evenly distribute half of the cake among the 8 jars.
• Top cake with ~2 tbsp roasted strawberries in each jar.
• Top strawberries with ~2-3 tbsp whipped cream.
• Repeat process, starting with cake, then strawberries, and whipped cream.
• Serve and enjoy!
• If not serving immediately, top with lids and store in refrigerator.

STRAWBERRY CHOCOLATE MINI TRIFLES

Steps:

• Reserve 2 strawberries for garnish, then dice the remaining strawberries.
• In a medium bowl, combine the diced strawberries and 2 tablespoons of the sugar and toss to coat. Let the strawberries macerate on the counter while you prepare the rest of the dessert.
• In a large cold bowl, combine the heavy cream, vanilla and remaining 2 tablespoons sugar. Using a whisk or hand mixer, whip the cream to medium peaks. Transfer to a 1-gallon releasable plastic bag and refrigerate until ready to use.
• Prepare the mousse mix according to the package instructions. Transfer to a 1-gallon resealable plastic bag.
• Set aside about 1/4 cup of the crumbled chocolate wafer cookies for garnish. Fill the bottom third of each dessert cup with the remaining crumbled cookies. Cut about 1/2 inch off the bottom corner of the plastic bag filled with the mousse. Pipe the chocolate mousse into the cups, filling them about two-thirds of the way up. Top with the diced strawberries, filling up each cup to the top. Let chill about 20 minutes.
• To garnish: Cut about 1/2 inch off the bottom corner of the plastic bag filled with the whipped cream and pipe onto the chocolate mousse in each dessert cup. Sprinkle with the reserved crumbled cookies. Slice the remaining 2 strawberries into quarters. Place a strawberry quarter on top of each and refrigerate until ready to serve. The desserts should be served the same day they are made.