A trifle always makes a big impact at the end of a meal, with its flavorful and textured layers of cake, berries and filling. Not to mention they’re super simple to make, especially if you start with a store bought cake — which is perfect when you need a last minute dessert for a holiday get together.
Inspired by my good friend Shaina’s new book Desserts in Jars: 50 Sweet Treats that Shine, I chose to make a patriotic trifle in a jar. Aren’t they absolutely adorable? Her book is pretty adorable too…
Whether you make a patriotic trifle or another trifle recipe, making them in jars means that you can easily layer them up ahead of time and put lids on top for transporting them to your destination (assuming you don’t fill them quite as full as I did). Since they’re already in a single serving size, you avoid the mess that typically goes along with serving up a trifle from a large bowl.
Trifles are endlessly customizable, but I chose to use a simple store bought pound cake with blueberries, raspberries and homemade whipped cream to achieve a patriotic effect for the 4th of July. I selected Ball 8-oz. quilted jelly jars for the perfect individual serving size.
Slice the cake into pieces that are about 1 inch thick, and then use round cookie cutters to cut the cake into rounds. I found that I needed a slightly smaller size for the bottom layer than the top since the jars are tapered. If you don’t have round cookie cutters, cutting the cake up into cubes would work as well.
Start with a cake layer on the bottom. Then just layer your berries and whipped cream to create a red, white and blue effect. Top with another cake round and a dollop of whipped cream. Garnish with extra berries if desired.
This is a perfect recipe for enlisting some help from the kids. They can participate in every step outside of possibly the cake slicing for younger children. The only trick is keeping them from eating the finished product before it’s time!