Patriotic Berry Trifle

Cathy Estes


I was looking for something that would incorporate fresh fruit with the red, white and blue of Memorial Day or the Fourth of July, and this one from Sunny Anderson is a winner!

★★★★★ 1 vote
45 Min
No-Cook or Other


1/4 + 2/3 c
1/4 c
fresh lemon juice
1/4 tsp
almond extract
premade angel food cake, cut into 1-inch slices
1 lb
cream cheese, at room temperature
2 c
heavy cream, at room temperature
2 pt
blueberries, fresh
2 pt
strawberries, hulled and sliced


1Heat 1/4 cup sugar, the lemon juice and 1/4 cup water in a saucepan over medium-high heat, stirring, until the sugar dissolves. Remove from the heat and stir in the almond extract.
2Brush both sides of each slice of cake with the syrup. Cut the slices into 1-inch cubes.
3Beat the remaining 2/3 cup sugar and the cream cheese with a mixer on medium speed until smooth and light. Add the cream and beat on medium-high speed until smooth and the consistency of whipped cream.
4Note: I used frozen blueberries for the inside of the trifle, as they are not as tart as the 'fresh' ones I can get in Oklahoma. I did use 'fresh' ones for the top, though.

About this Recipe

Course/Dish: Fruit Desserts
Main Ingredient: Fruit
Regional Style: American