Patriotic Berry Trifle
A festive layered dessert made with syrup-soaked angel food cake, sweet cream cheese filling, blueberries, and strawberries. This red, white, and blue trifle is light, creamy, and ideal for the Fourth of July, Memorial Day, or summer gatherings.
Ingredients
- 1/4 cup granulated sugar for the syrup
- 1/4 cup fresh lemon juice
- 1/4 cup water
- 1/4 tsp almond extract
- 1 lb cream cheese softened
- 2/3 cup granulated sugar for the cream layer
- 2 cups heavy cream cool but not ice-cold
- 1 pre-made angel food cake sliced and cut into 1-inch cubes
- 2 pints blueberries
- 2 pints strawberries hulled and sliced
Instructions
- Combine 1/4 cup sugar, lemon juice, and water in a small saucepan over medium-high heat.
- Cook while stirring until the sugar dissolves completely.
- Remove the syrup from the heat, stir in the almond extract, and let it cool slightly.
- Brush both sides of the angel food cake slices with the cooled syrup, then cut the cake into roughly 1-inch cubes.
- In a large mixing bowl, beat the softened cream cheese with 2/3 cup sugar until completely smooth.
- Gradually add the heavy cream and continue beating until the mixture thickens and holds soft, fluffy peaks.
- Arrange half of the cake cubes in the bottom of a large trifle dish.
- Add a layer of blueberries, followed by half of the cream cheese mixture and a layer of sliced strawberries.
- Repeat with the remaining cake cubes, more blueberries, and the remaining cream mixture.
- Decorate the top with the remaining strawberries and blueberries in a patriotic pattern or an even scatter.
- Cover and refrigerate for at least 1 hour before serving.
Notes
Assemble the trifle up to one day ahead for easier entertaining. Keep refrigerated until ready to serve.
Nutrition
Calories: 430kcal
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