Step 1

Freeze a metal mixing bowl and whisk attachment for 30 minutes. If you don't have a metal bowl, opt for a glass bowl.

Step 2

Fit stand mixer with chilled bowl and whisk attachment. Add heavy cream, confectioners sugar, and vanilla extract to the mixing bowl. Beat on medium-high until soft, medium peaks have formed, about 4 - 6 minutes. To check for medium peaks, lift the whisk attachment out of the whipped cream. The peaks should stand up firmly, but still have a slight curl on the tip. Refrigerate cream until ready to assemble.

Step 3

To assemble, set out the mini trifle dessert cups. Fill each cup up 1/3 of the way with angel food cake. On top of the cake, add a mixture of blackberries, blueberries, and raspberries until the cups are filled up 2/3 of the way. Using an ice cream scoop, add one scoop of whipped cream to the top of each trifle. Top with a slice of strawberry and some additional blueberries. Serve immediately or place in the refrigerator until ready to serve.