Chocolate Strawberry Mini TriflesAngie McGowan
Mini-sized desserts are a huge hit whenever I serve them to my family. They’re terribly cute, perfectly portioned, and so easy to make. I made these little chocolate cupcake and strawberry trifles using leftover chocolate cupcakes and strawberries that I had on hand. I made them in little wine glasses, but you can make yours in any small clear glass and achieve the same affect. I cut the cupcakes in thirds and layered them with saucy strawberries, which is just strawberries and sugar that have been refrigerated until they make their own sauce, and COOL WHIP Whipped Topping.
Chocolate Strawberry Mini Trifles
1 chocolate cupcake per trifle
2 – 3 tablespoons sliced saucy strawberries per trifle (see recipe below)
3 – 4 heaping tablespoons COOL WHIP whipped topping per trifle
Cut each cupcake into thirds. Place the top of the cupcake upside down in a small wine glass as shown or another decorative glass. Spoon in saucy strawberries and then COOL WHIP whipped topping. Add another layer of cupcake, strawberries and COOL WHIP whipped topping. End with the last piece of cupcake and another dollop of COOL WHIP whipped topping.
Saucy Strawberries Recipe
2 cups fresh or frozen strawberries, sliced
2 tablespoons sugar
Combine strawberries and sugar in a bowl and mix well. Refrigerate for at least 2 hours before serving. Adding sugar to the fresh or frozen berries will make them create a light, thin and very delicious sauce.
Tip: Sugar can be adjusted to taste depending on the sweetness of your berries.
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