Strawberry & Mango Toasted Trifles

We don't see trifle as dessert very often in the South these days. Maybe they're a little old fashioned? But hey, there's really nothing wrong with that. We figured this simple dessert with a lot of texture would showcase the first strawberries of the season, the first batch that our respective dad and father-in-law Steve grew for us. 


These little individual trifles-in-a-cup are quick to put together if you use a shortcut, cubed vanilla dessert cups -- sort of like sponge cakes and usually available in packages of 6 -- instead of making your own shortcake. Toasted in the oven, they lend the dessert a crunchy texture that's really different. 


Strawberry & Mango Toasted Trifles


2 cups strawberries
1 tablespoon cane sugar
juice from half a lemon
1 champagne mango
3 vanilla dessert cups (2 cups, cubed)
Easy Whipped Cream (recipe follows)
4 teaspoons Pama pomegranate liqueur (or Chambord)


Preheat oven to 350 degrees. Hull and slice strawberries. Add sugar and lemon juice, and toss to combine, then set aside in the fridge to macerate. Cut the mango into cubes and set aside. Toast the dessert cups in oven for 10 minutes. Layer the strawberries, mango, whipped cream, and toasted dessert cups into 4 highball cups. Press down the layers with the back of a spoon. Drizzle 1 teaspoon pomegranate liqueur over each trifle. No need to wait like you do with a traditional trifle; these are best when served right after you make them. 
Easy Whipped Cream
Easy Whipped Cream

1/2 cup heavy whipping cream
1 tablespoon powdered sugar
1 teaspoon vanilla extract

In a large bowl whisk cream vigorously until slightly stiff. Add sugar and vanilla and whisk to combine.  Set whipped cream aside in the refrigerator until ready to serve.