Updated: Aug 18
Last year, I asked my husband what he wanted fora Father's Day dessert. He said "trifle". I didn't even know what that was, so I looked it up. It was a little intimidating, so I decided to merge the idea with a simple strawberry shortcake and keep them in individual servings to minimize my chance for messing the whole thing up at once. I couldn't have been more pleased with the result. So, here we are a year later. Father's day may be over, but Fourth of July is right around the corner. And what could be more patriotic-looking than these little beauties? Serve them up at your Independence Day BBQ or picnic–I guarantee they'll be a crowd-pleaser.
Mini Strawberry Shortcake Trifles
Yield: 12 | Total Time: 1 hour
*4 cups ground white wheat flour
3 T baking powder
1/2 t salt
**2/3 cup coconut oil
2/3 cup Greek yogurt
1 1/4 cup milk
1/4 cup white sugar
2 cups Whipping Cream
6 T Powdered Sugar (between 1/3 and 1/2 cup)
2 tsp Vanilla
Strawberries (you could also use blueberries or raspberries)
Freeze-dried strawberries (optional)
In a large mixing bowl, stir flour, baking powder, sugar, and salt
Use your fingertips (the palm of your hand will make clumps harder rather than breaking them up) to cut in coconut oil until the mixture is crumbly and well-combined
Add milk and Greek yogurt, and stir until mostly combined. Then proceed to use a folding motion to work the dough for an additional 1-2 minutes
Turn the dough out onto a clean surface that has been lightly dusted with flour, then roll the dough out until about 1.5 inches thick
Cut out 12 circles. You can use the lid of the jar to measure, and then make it slightly smaller so that it fits easily into the jar after expanding a little. If you have to re-roll to get all twelve, try to handle the dough as little as possible
Bake for 15 minutes at 375°
While the biscuits are baking, wash and slice strawberries.
Then make whipped cream by pouring cream into a bowl and beating for about 2 minutes. Then slowly add in powdered sugar and vanilla, and continue to beat until soft peaks form (about 3 more minutes) or until desired consistency
Pull biscuits out of the oven and transfer to a cooling rack to cool for 15-20 minutes or until cool to the touch
Cut biscuits in half lengthwise
In a half-pint-size jar (or cup, bowl, or whatever else you want to eat it out of), put a dollop of cream, a layer of sliced strawberries, and half of a biscuit. Repeat the layers again, and top with a final dollop of cream and freeze-dried strawberries (for extra crunch and a little tartness).
*If you can't grind your own wheat, you can substitute for half white flour and half wheat flour.
**Coconut oil should be firm/retain its form. If your kitchen is particularly hot, measure out the necessary amount and place in fridge for 5-10 minutes or until firm but not frozen. Just don't forget about it or you will have some very solid coconut oil on your hands.
***Please keep in mind that this recipe was developed at 7000 ft altitude and may require adjustments to be made according to the altitude you are baking them at.
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