Mini Strawberry Trifle Shots

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These Mini trifle shots are the perfect dessert for when you want to impress without spending hours in the kitchen. They're a clever twist on a classic British strawberry trifle, with layers of vanilla Swiss roll, strawberry jam, fresh strawberries, custard, and whipped cream.

mini strawberry trifles with a spoon in one

If you're in need of a last-minute party dessert, these mini trifle shots are what you need! The recipe makes 30 dessert shots so they're ideal for serving a crowd. They're super easy to make with no baking required and you can assemble them in next-to-no-time. I hope you enjoy!

Ingredient Notes

Here's everything you need to make mini trifles in shot glasses...

Mini vanilla Swiss rolls: You can use any type of cake that you like for your trifle shots but I used mini Swiss rolls, which I bought from Sainsbury's. Swiss rolls already have a jam and cream filling so they won't taste as dry as some cakes can. If you're using a regular sponge cake, you can brush the pieces with fruit juice to keep them moist. For an alcoholic version, use sherry instead.
Strawberry jam: Some people like to add jelly (jello) to their trifle but I prefer using jam. It gives a similar taste and texture without the additional setting time. It also helps to moisten the cake layer a little more.
Strawberries: Strawberries add a burst of freshness and a pop of colour to the trifles. You can swap these out for raspberries or blueberries if you prefer, or even a mixture of all 3.
Custard: I used ready-made custard for convenience but this recipe will taste great with homemade custard too. Just make sure it's cooled completely before you begin.
Double cream: Adding some unsweetened cream on top of the trifle helps to balance out the sweetness of the other ingredients. Make sure to whip it to stiff peaks so that it holds its shape properly.
Chocolate sprinkles: These are the finishing touch, adding a bit of crunch and a hint of chocolate flavour. If you're not a fan of chocolate, you can use any other sprinkles you like or even some chopped nuts.

Equipment Notes

Shot glasses: To make mini trifles in shot glasses, you will of course need shot glasses! You'll need 30 in total for this recipe- they're perfect for individual servings and make the trifles look super fancy! I used plastic ones because buying 30 glass ones seemed a little excessive, but you can use glass if you prefer.
Piping bags: Piping bags make it much easier to distribute the jam, custard and cream neatly. They're not essential, but they'll save you time and make your dessert shots look more professional. If you don't have piping bags, you can use zip-lock bags with a corner snipped off or just use teaspoons.
Electric whisk and mixing bowl: To whip the double cream into stiff peaks. A stand mixer will work too if you have one. You can whip the cream by hand but it'll take quite a bit of elbow grease!
Large star nozzle: This is for piping the whipped cream, giving it a nice decorative look. This is not essential so don't worry if you don't have one- you can just cut a small hole out the bottom of your bag instead.
Knife: For cutting the Swiss rolls and strawberries. A serrated knife works best for the Swiss rolls to prevent squashing them.

How to make mini strawberry trifle shots

Step 1: Lay out 30 shot glasses on your work surface before you begin.

Step 2: Cut 6 mini Swiss rolls into slices so that you end up with 30 slices in total. Then cut 200g of strawberries into very small chunks.

Step 3: Transfer 300ml of custard into a piping bag then transfer 300g of strawberry jam into a separate piping bag. I recommend giving the jam a good mix beforehand so that it pipes easily.

Step 4: Place 300ml of double cream into a bowl and use an electric whisk to whip it up until it holds firm peaks. Then transfer it to a piping bag fitted with a large star nozzle.

Step 5: Place one slice of Swiss roll into the bottom of each shot glass. You can gently press it in to get rid of any gaps at the bottom.

Step 6: Top the cake with around 1 teaspoon of jam (per trifle) and a few chunks of strawberry.

layers of cake, jam and strawberries in shot glasses

Step 7: Add some custard to each trifle then top with whipped cream. Be careful not to use too much custard as it may overspill when you add the cream.

Step 8: Top each strawberry trifle with some chocolate sprinkles and enjoy!

Top Tips

If you can't get your hands on mini Swiss rolls, just chop a regular-sized one into bite-sized pieces.
For a neat finish, use a small pastry brush to clean any smears off the shot glasses before serving.
If you don't have piping bags, you can use plastic sandwich bags with a corner snipped off, or you can distribute the ingredients into the shot glasses using teaspoons.
If you're serving your mini trifle shots at a party, garnish with a small piece of fresh strawberry or a mint leaf.

FAQs

Can I make mini strawberry trifles in advance?

You can prepare these up to 48 hours in advance, but I'd recommend adding the whipped cream and sprinkles just before serving for ultimate freshness. Loosely cover them with clingfilm or pop them in an airtight container and store them in the fridge.

Can I use alcohol in my trifle shots?

Absolutely! For an adult version, you can soak the Swiss roll slices in some sherry or rum.

Can I use frozen strawberries instead of fresh ones?

While fresh strawberries are best, you can use frozen ones in a pinch. Thaw them completely and drain off any excess liquid before using them. Keep in mind that frozen strawberries might be a bit softer but they'll still taste lovely.

Can I use a different flavour of Swiss roll?

You sure can! While vanilla complements the strawberries nicely, you can use chocolate Swiss rolls or even lemon for a different twist.

mini strawberry trifle shots on a white surface

More dessert shots:

I hope you like my mini trifle shots! If you make them at home, please let me know what you think by leaving a rating and comment below. Enjoy!