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Strawberry Blueberry Trifles

Strawberry Blueberry Trifles

To make the most adorable mini trifles, upcycle your empty Bonne Maman jars for this dish. Simple wash out your finished jars, and layer with the ingredients for each serving. For a special finishing touch, wrap each jar with a delicate ribbon or colorful string.

  • Yields: 12 Trifles

Ingredients

1 Jar Bonne Maman Strawberry Preserves

1 Jar Bonne Maman Wild Blueberry Preserves

1/2 cup orange juice, divided

1 cup strawberries, sliced

1 cup blueberries

Sugar to taste

3 cups heavy cream

2 tsp vanilla extract

¼ cup powdered sugar

2 lb fresh pound cake

Directions

In a small saucepan, heat strawberry preserves and 1/4 cup orange juice until melted into a liquid.

Place strawberries in a medium bowl. Pour melted preserves over the strawberries and toss well. Check for sweetness and add sugar if necessary. Let cool in the fridge, can chill overnight.

In a small saucepan, heat wild blueberry preserves and 1/4 cup orange juice until melted into a liquid.

Place blueberries in a medium bowl. Pour melted preserves over the blueberries and toss well. Check for sweetness and add sugar if necessary. Let cool in the fridge, can chill overnight.

Pour cream into a large bowl. With an electric mixer, whip cream until soft peaks form. Add vanilla extract and powdered sugar. Continue to whip until stiff peaks form.

With a biscuit cutter, cut pound cake into 12 rounds.

Assemble mini-trifles in empty Bonne Maman jars. Place one cake round on the bottom, followed by marinated blueberries, then whipped cream. Repeat one cake round, followed by marinated strawberries and top it off with whipped cream.

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