This Patriotic Berry Trifle is perfect for your 4th of July picnic or party and is so quick and easy to make! It's created by layering pieces of torn angel food cake, strawberries, blueberries, and a cream cheese mixture (or you can use cool whip mixed with cream cheese, that works too!)
The best part is that you don't even have to turn on your oven! Use a premade grocery store angel food cake to save time.
Have a bit more time? Then a box mix angel food cake works great too! This recipe is quick and easy and the only thing you really need to plan ahead for is to make sure that it has at least one hour to sit in the fridge before serving (longer is better but one hour will do in a pinch.)
Here is the recipe:
The best part is that you don't even have to turn on your oven! Use a premade grocery store angel food cake to save time.
Have a bit more time? Then a box mix angel food cake works great too! This recipe is quick and easy and the only thing you really need to plan ahead for is to make sure that it has at least one hour to sit in the fridge before serving (longer is better but one hour will do in a pinch.)
Here is the recipe:
- Ingredients
- 1 premade angel food cake
- 1/4 cup plus 2/3 cup sugar
- 1/4 cup fresh lemon juice
- 1/4 teaspoon almond extract
- 1 pound room temperature cream cheese
- 2 cups heavy cream
- 2 pints blueberries
- 2 pints strawberries, hulled and sliced
Directions:
Heat 1/4 cup sugar, the lemon juice and 1/4 cup water in a saucepan over medium-high heat, stirring, until the sugar is completely dissolved. Remove saucepan from the heat and stir in the almond extract.
Slice a premade angel food cake in half horizontally through the middle of the cake, creating two pieces. Brush both sides of each slice of cake with the syrup. Cut or tear the cake into 1-inch cubes.
Beat the remaining 2/3 cup sugar and the cream cheese with a mixer on medium speed until smooth. Slowly add the cream and beat on medium-high speed until smooth and the consistency of whipped cream.
Arrange half of the cake cubes in the bottom of a 13-cup trifle dish or other similar dish. Sprinkle evenly with a layer of blueberries. Pour half of the cream mixture over the blueberries and spread gently. Top the cream with a layer of strawberries. Layer the remaining cake cubes on top of the strawberries, then top with more blueberries and add the remaining cream mixture. Finish with the remaining strawberries and blueberries, arranging them in a decorative pattern if desired. Cover and refrigerate for at least 1 hour.
Slice a premade angel food cake in half horizontally through the middle of the cake, creating two pieces. Brush both sides of each slice of cake with the syrup. Cut or tear the cake into 1-inch cubes.
Beat the remaining 2/3 cup sugar and the cream cheese with a mixer on medium speed until smooth. Slowly add the cream and beat on medium-high speed until smooth and the consistency of whipped cream.
Arrange half of the cake cubes in the bottom of a 13-cup trifle dish or other similar dish. Sprinkle evenly with a layer of blueberries. Pour half of the cream mixture over the blueberries and spread gently. Top the cream with a layer of strawberries. Layer the remaining cake cubes on top of the strawberries, then top with more blueberries and add the remaining cream mixture. Finish with the remaining strawberries and blueberries, arranging them in a decorative pattern if desired. Cover and refrigerate for at least 1 hour.
Have a great week!
Laura
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