Strawberries and Cream Mini Biscuit Trifles


  • 4 Pillsbury™ Grands!™ Freezer to Oven buttermilk biscuits
  • 6 tablespoons sugar
  • 1/2 teaspoon ground cinnamon
  • 2 cups heavy whipping cream
  • 1 teaspoon vanilla
  • 1 lb fresh strawberries, hulled, cut into bite-size pieces


1 _ Bake biscuits as directed on bag. Cool completely.

2 _ Finely crumble cooled biscuits with hands into medium bowl. Sprinkle 2 tablespoons of the sugar and the cinnamon over biscuits; mix with hands.

3 _ In bowl of stand mixer fitted with whisk attachment, place cream, 3 tablespoons of the sugar and the vanilla; beat until stiff peaks form. (Just a few minutes with a stand mixer; it will take longer with a hand mixer.) Refrigerate until ready to use.

4 _ Place strawberries in medium bowl; sprinkle with remaining 1 tablespoon sugar; mix gently.

5 _ To assemble trifles, place about one-eighth of the biscuit mixture in bottom of each of 4 mini trifle dishes (you can also use mason jars or small glasses); press lightly to compact. Top each with one-eighth of the strawberries and a few tablespoons of whipped cream. Repeat layers; top each with a single cut strawberry. (You will have whipped cream left over.) Store trifles in refrigerator until ready to serve. Serve trifles the day they are made.