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5 from 1 vote

Very Berry Mini Trifles

Mini berry trifles made with angel food cake and brownies. Sweetened with home made whipped cream and assorted fresh berries.
Prep Time15 mins
Total Time15 mins
Course: Dessert
Servings: 8 trifles
Author: Melanie - Gather for Bread


  • 1 angel food cake cubed (about 1 inch pieces)
  • 1 8 x 8 pan brownies cubed (about 1 inch pieces)
  • 4 cups heavy whipping cream
  • 1/2 cup Tate+Lyle® Organic Pure Cane Sugar
  • 6 cups of assorted berries strawberries, blueberries, raspberries and blackberries


  • Place wire whip and mixing bowl in the freezer. Meanwhile rinse and slice berries. Arrange 8 mason jars or glasses on counter.
  • Pour whipping cream and Tate+Lyle© sugar into mixing bowl. Whip on high speed for several minutes until stiff peaks form.
  • In jars or glasses, layer with cubed cake or brownies, fruit, whipped cream, cubed angel food cake or brownies. Repeat ending with whipped topping. Garnish with sugar, fresh mint leaves or chocolate syrup.
  • Refrigerate up to 4 hours or serve immediately.


If you need to make these ahead of time, prepare and place in refrigerator for up to 4 hours. I wouldn't let them sit longer than than for ideal freshness. To take the chill down a notch let sit at room temperature for 10-15 minutes before serving.