Last year we celebrated Easter with my in-laws and one of the things I made was dessert. My husband suggested that I make a trifle which one would think would be an easy suggestion but as I searched for ideas and tried to figure out what kind I wanted to make, I couldn’t make up my mind. This is often a problem for me with life’s smaller decisions , like what to make or order at restaurant. There is some serious opportunity cost here! Anyway, I decided to solve this dilemma by buying some cute little mason jars and making a variety of mini-trifles.
This Strawberry Brownie version was the first to go!
The best part about serving these trifles was we could just pull them out of the fridge and they were ready to go. No cutting, serving, getting out plates (hoping enough plates were clean after dinner to serve dessert on….). They would be great for any larger gathering, especially those summer barbecues where people are coming and going. Just throw the individual trifles in a cooler and anyone can grab one whenever the sweet craving hits.
Here’s what you need:
I used whipped cream, brownies cut into about ¼ to ½ pieces, and sliced strawberries. And of course wide mouth half-point mason jars. The style of half-pint jars was another dilemma for me. The wide mouth ones meant I wouldn’t get as many layers but the taller regular ones means digging a lot deeper with your spoon. Neither is right or wrong.
Here’s how I built mine. Start with a layer of brownies, then add a layer of strawberries, and some whipped cream. Then finish with more layer each of brownie and strawberry.
Screw the cap on and let them hang out in your fridge (or a cooler) until you and your guests are ready for dessert.
The other two varieties I made were:
- Brownies cut into ¼ to ½ in pieces
- Sliced Strawberries
- Sweetened whipped cream
- In each mason jar layer brownies, strawberry and whipped cream. Repeat with another layer or brownie and strawberry. Screw on the caps and let sit in the fridge until your guests are ready to grab one.