Shot Glass Raspberry Trifle Recipe
Harness the sweet taste of summer with this simple raspberry trifle. Store bought pound cake makes this beautiful dessert a breeze to make.
- 1 frozen pound cake, thawed
- 3/4 cup heavy cream
- 2 tbs. confectioners' sugar
- 1 (8 oz.) package of cream cheese
- 1 tsp. lemon juice
- 3/4 tsp. vanilla extract
- 1/4 cup sugar
- 1 pint raspberries
- whipped cream for topping
- 2 tbs. cocoa powder, for dusting
Cut away the brown crust of the pound cake, making a rectangle. Cut the rectangle into strips and then into 1/4” x 1/2” cubes. Set aside.
In a medium bowl whip together the heavy cream and confectioners’ sugar to stiff peaks.
In another bowl beat cream cheese, lemon juice, vanilla extract and sugar until soft and creamy. Add the whipped cream to the cream cheese mixture in thirds, folding gently to incorporate after each addition.
Layer the shot glasses with cake cubes, berries, and cream cheese mixture. Repeat the layer. NOTE: for moister cake, smash the berries with the back of a spoon to release their juices. Chill for at least 2 hours.
To serve, add a topping of fresh whipped cream and a dusting of cocoa powder.