Roasted Strawberry Trifles

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Course Dessert

Keyword Dessert

Prep Time 10

Cook Time 30

Servings

Calories 371kcal

Ingredients

1 pound cake cut into small pieces
2 pounds fresh strawberries hulled and cut in half if they are large, save a few extra strawberries for garnish
1/2 cup sugar
1 cup heavy whipping cream
8 ounces mascarpone cheese
1/2 cup powdered sugar
2 teaspoons vanilla

Instructions

Preheat oven to 400 degrees.
Place strawberries in a baking dish and sprinkle with granulated sugar. Toss to coat.
Bake for 20 to 30 minutes.
Let cool.
In a mixing bowl, use a mixer to beat heavy cream for a few minutes until it starts to get stiff peaks.
Mix in mascarpone, powdered sugar and vanilla.
Mix well until mixture is light and fluffy.
To assemble, place some cake in the bottom of mini trifle dishes,
Wine glasses or any type of clear, pretty glasses.
Next, scoop on some of the cream mixture.
Then add some of the cooled strawberries.
You can repeat layers if you like until glasses are full.
Refrigerate until ready to serve. Decorate with a fresh slice or whole berry on top.

Notes

You can use angel food cake to for a lighter dessert. Roasted strawberries can be made 1 day ahead and refrigerated. Any extra strawberries are delicious over ice cream, pancakes or French Toast!

Nutrition