Mini Strawberry & Dulce de Leche Cream Trifle

Why You’ll Love Mini Strawberry & Dulce de Leche Cream Trifle Recipe

• It’s easy to assemble, especially with store‑bought pound cake.

• The combination of fruity strawberry sauce, airy cream, soft cake and optionally gooey dulce de leche makes for a rich yet refreshing dessert.

• It works beautifully for gatherings, celebrations, or simple family treats.

• You can prep ahead: the flavors meld if assembled several hours (or up to a day) before serving.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the strawberry sauce:
▢ ½ pound fresh strawberries
▢ 1 tablespoon lemon juice
▢ 2 tablespoons water
▢ 2 tablespoons light brown sugar
▢ 1 teaspoon cornstarch

For the whipped cream:
▢ 2 tablespoons powdered sugar
▢ ¾ cup cold heavy whipping cream
▢ 2 tablespoons cold cream cheese

To assemble:
▢ 3 slices of pound cake (homemade or store‑bought)
▢ ¼ pound fresh strawberries, rinsed and cut into small chunks

Optional dulce de leche layer:
You may substitute the strawberry‑sauce layer with about a heaping tablespoon of dulce de leche for added richness.

Directions

Make the strawberry sauce:

1. Wash, hull, and cut the strawberries into small pieces.

2. Put the strawberries in a medium saucepan, add the sugar, lemon juice, and half the water. Cook until it boils and foams, stirring occasionally.

3. Dissolve the cornstarch in the remaining water and add to the saucepan in a thin stream. Stir constantly and cook for about 1 minute.

4. Remove from heat, transfer to a bowl, and let cool completely. Refrigerate if not using immediately.

Make the whipped cream:

1. In a bowl, beat the cold heavy cream with the powdered sugar and cream cheese until medium‑firm peaks form.

2. Keep refrigerated if not used immediately.

Assemble the trifles:

1. Use individual mason jars, glasses, or goblets — or a large glass trifle bowl.

2. Start with a layer of cake slices (or cubes), then a layer of strawberry sauce (or dulce de leche, if using), followed by whipped cream and fresh strawberry chunks. Repeat the layers if you like more height or a “double-decker” trifle.

3. Assemble at least 4–6 hours before serving — or up to a day ahead to allow flavors to meld.

4. Keep refrigerated until serving. Optionally, top with an extra dollop of whipped cream and a half-strawberry.

Servings and timing

Yields 6 servings.
Prep time: about 20 minutes, plus chilling/setting time before serving.

Storage/Reheating

Store assembled trifles refrigerated. Best enjoyed within a day — after that, fruit and cream may release liquid, making the cake layers soggy. There is no reheating needed; serve cold.

FAQs

What is a “trifle”?

A trifle is a dessert made from layers of sponge or cake, fruit, cream (or custard), and sometimes sauce or jam. Variations are endless — what ties them together is the layered presentation and combination of textures and flavors.

What kind of cake works best?

A sturdy cake that can hold moisture works best — such as a pound cake, shortbread-style cake, or a dense sponge. If you use a very airy cake, layers may become soggy quickly.

Can I substitute store-bought whipped cream for homemade?

Yes — you can use store-bought whipped cream for convenience. However, homemade whipped cream (especially with a bit of cream cheese) gives better texture and richness.

Can I use frozen strawberries instead of fresh?

While fresh strawberries are ideal (for flavor and texture), you can use frozen ones — but let them thaw fully and drain excess liquid first to avoid making the trifle watery.

Can I add other fruits besides strawberries?

Yes — you can substitute or mix in other berries (like raspberries or blueberries) or seasonal fruits. Just keep in mind that some fruits release more liquid, which might affect texture.

Can I make the strawberry sauce ahead of time?

Yes — the strawberry sauce can be made ahead and stored in the fridge (up to a week) or frozen (up to a month). Thaw before using.

Is it okay to assemble the trifle ahead of time?

Yes — it’s often recommended to assemble at least 4–6 hours before serving, or up to a day ahead. This helps the flavors meld. But beyond a day, the cake may absorb too much liquid and become soggy.

My cream became watery after a few hours — why?

This can happen if the cream wasn’t cold/fresh enough, or if the fruit released too much juice. Ensuring cold cream, fresh/sturdy fruit, and layering cream right after cake helps maintain texture.

Can I skip the dulce de leche layer?

Absolutely — the dulce de leche layer is optional. The recipe is delicious as a classic strawberry-and-cream trifle without it.

Can I make a large trifle bowl instead of individual servings?

Yes — you can assemble everything in a large glass trifle bowl using the same layering process. Just scale ingredients accordingly and ensure cake layers are dense enough to hold up.

Conclusion

This Mini Strawberry & Dulce de Leche Cream Trifle is a beautifully simple yet indulgent dessert that balances freshness, creaminess, and sweetness. Whether you keep it classic with strawberry sauce or add a dulce de leche twist for extra richness, it’s a crowd-pleaser that comes together with minimal fuss. Perfect for gatherings, seasonal celebrations, or a sweet treat any time.