patriotic berry trifle

★★★★★ 2
a recipe by
Macrayla Evans
Ceres, CA

Just in time for the 4th of July!

Blue Ribbon Recipe

Macrayla's berry trifle is beautiful and would make a wonderful centerpiece for your dessert table. It tastes just as good as it looks. The base is a pre-made angel food cake that's brushed with a tangy lemon simple syrup. In between layers of fresh blueberries and strawberries is a light and fluffy cream cheese whipped cream. Once assembled, this is a delightful summer treat. Since it's red, white, and blue, you can enjoy this at your Memorial Day, 4th of July, or Labor Day cookout.

— The Test Kitchen @kitchencrew
★★★★★ 2
serves 8 to 10
prep time 35 Min

Ingredients For patriotic berry trifle

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

How To Make patriotic berry trifle

Test Kitchen Tips
To get the star shape for the blueberries, we lightly pressed a star cookie cutter into the topping, placed the blueberries inside, and then removed the cookie cutter.
  • Adding almond extract to heated sugar, lemon juice, and water.
    Heat 1/4 cup sugar, 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.
  • Brushing syrup on angel food cake.
    Brush both sides of each slice of cake with syrup.
  • Angel food cake cut into cubes.
    Cut the slices into 1-inch cubes.
  • Whipping sugar, cream cheese, and cream.
    Beat 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.
  • Layering angel food cake, blueberries, and a cream layer.
    Arrange half of the cake cubes in the bottom of a 13-cup trifle dish. Sprinkle evenly with a layer of blueberries. Dollop half of the cream mixture over the blueberries and gently spread.
  • Topping with a layer of strawberries.
    Top with a layer of strawberries.
  • Repeating the layers.
    Layer the remaining cake cubes on top of the strawberries. Then sprinkle with more blueberries.
  • Topping with remaining cream, blueberries, and strawberries.
    Top with the remaining whipped cream and finish with the remaining strawberries and blueberries, arranging them in a decorative pattern. Cover and refrigerate for 1 hour.