Real Recipes From Real Home Cooks ®

patriotic berry trifle

(2 ratings)
Blue Ribbon 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 ratings)
yield 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.