Strawberries and Cream Mini Biscuit Trifles
Dorothy Kern
Updated May 7, 2021
How delightful! Use frozen Pillsbury™ Biscuits to make these sweet-as-can-be trifles.
Strawberries and Cream Mini Biscuit Trifles
- Prep Time 30 min
- Total 1 hr 30 min
- Ingredients 6
- Servings 4
Ingredients
- 4 biscuits from 1 bag (25 oz) frozen Pillsbury™ Grands!™ Buttermilk Biscuits (12 Count)
- 6 tablespoons sugar
- 1/2 teaspoon ground cinnamon
- 2 cups heavy whipping cream
- 1 teaspoon vanilla
- 1 lb fresh strawberries, hulled, cut into bite-size pieces
Instructions
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Step1Bake biscuits as directed on bag. Cool completely.
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Step2Finely crumble cooled biscuits with hands into medium bowl. Sprinkle 2 tablespoons of the sugar and the cinnamon over biscuits; mix with hands.
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Step3In bowl of stand mixer fitted with whisk attachment, place cream, 3 tablespoons of the sugar and the vanilla; beat until stiff peaks form. (Just a few minutes with a stand mixer; it will take longer with a hand mixer.) Refrigerate until ready to use.
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Step4Place strawberries in medium bowl; sprinkle with remaining 1 tablespoon sugar; mix gently.
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Step5To assemble trifles, place about one-eighth of the biscuit mixture in bottom of each of 4 mini trifle dishes (you can also use mason jars or small glasses); press lightly to compact. Top each with one-eighth of the strawberries and a few tablespoons of whipped cream. Repeat layers; top each with a single cut strawberry. (You will have whipped cream left over.) Store trifles in refrigerator until ready to serve. Serve trifles the day they are made.
Nutrition
No nutrition information available for this recipe
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