Mini Americana Trifles

By Micki Brown

Serves 8


1 basket fresh strawberries, washed and diced

1 basket fresh blueberries, washed

1 large Valencia orange, juiced

1 butter pound cake, broken into bite-size chunks

1 pint heavy whipping cream

1 tbsp raw honey

2 tsp pure maple syrup


  • Whip the heavy cream and maple syrup in a bowl with a hand mixer until peaks form.
  • Place strawberries in a separate bowl and add the honey, stir well.
  • In 8 mini ramekins, place the pound cake into little mounds in the middle. Drizzle each with the orange juice.
  • Carefully place the strawberries between the pound cake and the sides of the ramekins.
  • Top the strawberries and pound cake with a layer of the whipped cream.
  • Place a layer of blueberries over the whipped cream.
  • Top with a dollop of whipped cream.