Decadent Crumbl Berry Trifle Cake Cup

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Looking for a dessert that’s both fun to make and perfect for satisfying those sweet tooth cravings? When life gets busy, having an easy yet impressive treat recipe in your back pocket can be a real game-changer. Between juggling work deadlines and family commitments, sometimes we all need a little shortcut to something special.

That’s where these crumbl berry trifle cake cups come in – they’re quick to put together, impossible to mess up, and always hit the spot. Plus, you can prep them ahead of time and customize them with whatever berries you’ve got in your fridge.

What Kind of Berries Should I Use?

For this trifle recipe, you’ve got flexibility with your berry choices since it calls for a mix of strawberries, blueberries, and raspberries. Fresh berries are definitely the way to go here, as frozen ones can release too much liquid and make your trifle soggy. When shopping, look for berries that are bright in color, firm to the touch, and free from any mold or soft spots. If you can’t find all three types of berries, it’s perfectly fine to adjust the ratios or even swap in blackberries – just keep the total amount of berries the same. Try to pick berries that are in season for the best flavor and value, and remember to wait to wash them until right before you’re ready to use them.

Options for Substitutions

This sweet treat is pretty adaptable – here are some helpful swaps if you need them:

• Fresh berries: If fresh berries aren’t in season, you can use frozen ones – just thaw and drain them well first. You can also mix and match different berry combinations, or try other fruits like peaches or mangoes.
• Whole milk: Any milk will work here – 2%, almond milk, or oat milk are all good options. Just keep in mind that lower-fat alternatives might make the cake slightly less rich.
• Whipping cream: Heavy cream or double cream work perfectly. For a lighter version, try Greek yogurt mixed with a bit of whipped cream. Cool Whip can work in a pinch, though the texture will be different.
• Unsalted butter: Salted butter works too – just reduce the added salt by 1/4 teaspoon. For dairy-free needs, use a plant-based butter substitute meant for baking.
• Vanilla essence/flavoring: Vanilla extract, vanilla bean paste, or even almond extract can work. If using vanilla bean paste, use the same amount as vanilla essence.
• Plain flour: All-purpose flour or cake flour both work well. If using cake flour, the texture will be slightly more tender.

Watch Out for These Mistakes While Baking

The biggest challenge when making trifle cake cups is getting the cake texture right – overmixing the batter will lead to a tough, dense cake instead of the light, fluffy base you’re looking for, so mix just until the ingredients are combined. When preparing the berries, avoid the temptation to skip the sugar and lemon juice step, as this process helps release the natural juices and creates that perfect sweet-tart balance that makes the dessert special. Another common mistake is whipping the cream too far in advance, which can make it deflate and become watery – instead, whip it just before assembly and make sure to stop when you see firm peaks form, as over-whipping will give you grainy, butter-like cream. For the best presentation and taste, layer your ingredients while the cake is completely cool but not cold, and serve within 2-3 hours of assembly to maintain the perfect texture and prevent the cake from becoming too soggy.

What to Serve With Berry Trifle Cups?

These sweet and creamy berry trifle cups are perfect for serving after dinner with a hot cup of coffee or tea. Since they’re already loaded with cake, berries, and whipped cream, you’ll want to keep any accompaniments simple and light. A scoop of vanilla ice cream on the side works really well if you’re going for an extra-special dessert presentation. For brunch gatherings, I like serving these trifle cups alongside a glass of prosecco or champagne, which helps cut through the sweetness and makes everything feel a bit more festive.

Storage Instructions

Keep Fresh: These trifle cake cups are best enjoyed within 24 hours of assembly. If you need to store them, place them in the refrigerator, covered with plastic wrap or in an airtight container. The assembled cups will stay good for up to 2 days, though the cake might get a bit softer over time.

Make Ahead: Want to prep these in advance? You can bake the cake layer up to 2 days ahead and store it wrapped at room temperature. The berry mixture can be prepared a day ahead and kept in the fridge. When you’re ready to serve, just whip up the fresh cream and assemble your cups!

Leftovers: Already assembled cups should stay in the fridge. The whipped cream might lose some of its fluff after a day, but they’ll still taste great! Just note that these aren’t suitable for freezing since the texture of the fresh berries and cream would change too much.

Preparation Time	20-30 minutes
Cooking Time	30-35 minutes
Total Time	50-65 minutes
Level of Difficulty	Medium

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 2400-2600
• Protein: 25-30 g
• Fat: 130-140 g
• Carbohydrates: 300-320 g

Ingredients

• 1 cup plain flour
• 1/2 teaspoon baking powder
• 1/4 teaspoon salt
• 1/2 cup unsalted butter at room temperature
• 3/4 cup white sugar
• 2 large eggs
• 1 teaspoon vanilla essence
• 1/2 cup whole milk
• 1 cup fresh strawberries, sliced and hulled
• 1/2 cup fresh blueberries
• 1/2 cup fresh raspberries
• 2 tablespoons granulated sugar
• 1 tablespoon lemon juice
• 1 cup whipping cream
• 2 tablespoons icing sugar
• 1 teaspoon vanilla flavoring
• Fresh mint leaves (optional)
• Extra fresh berries (optional)
• A light sprinkle of powdered sugar (optional)

Step 1: Prepare the Dry Ingredients

In a medium-sized bowl, sift together the flour, baking powder, and salt.

This will ensure that the ingredients are well combined and the resulting cake is light and airy.

Step 2: Cream the Butter and Sugar

In a separate large mixing bowl, cream together the softened butter and granulated sugar until the mixture is light and fluffy.

This step is crucial for creating a tender cake texture.

Step 3: Incorporate Eggs and Vanilla

Add the eggs to the butter and sugar mixture, one at a time, beating well after each addition to ensure they are fully incorporated.

Mix in the vanilla extract to add a rich flavor to the cake.

Step 4: Combine Wet and Dry Mixtures

Gradually add the sifted dry ingredients to the wet mixture, alternating with the milk.

Start and end with the dry ingredients, and mix just until everything is combined.

Be careful not to overmix, as this can result in a dense cake.

Step 5: Bake the Cake

Pour the batter into a greased and floured 8-inch round cake pan, smoothing the top with a spatula.

Bake in a preheated oven at 350°F (175°C) for 25-30 minutes, or until a toothpick inserted into the center comes out clean.

Allow the cake to cool completely before removing from the pan.

Step 6: Prepare the Berries

Wash the berries thoroughly under cold water.

Hull and slice the strawberries, then set them aside with the blueberries and raspberries.

Step 7: Macerate the Berries

In a medium bowl, combine the sliced strawberries, blueberries, and raspberries with sugar and lemon juice.

Toss gently to coat and let sit for about 15-20 minutes.

This process will enhance the berries’ flavor by drawing out their natural juices.

Step 8: Prepare for Whipped Cream

Chill a mixing bowl and whisk or beaters in the refrigerator.

Chilled equipment helps in whipping the cream more effectively, resulting in a stable and fluffy consistency.