This 4th of July Patriotic Berry Trifle is perfect for feeding a crowd this summer. With lemon glazed angel food cake, fluffy cream cheese filling and fresh berries like strawberries and blueberries, everyone is sure to love this no bake dessert!
This Patriotic 4th of July Berry Trifle is the perfect dessert for summer! With lemon glazed angel food cake, cream cheese filling and fresh strawberries and blueberries your family and friends will be begging for seconds. We can call it a last-minute dessert. On the other hand, it is the easiest crowd-pleaser recipe you’ll ever have. Besides, the patriotic red and blue look will carry the value of the memorial day or 4th of July.
I love light and fruity desserts in the summertime. The last thing I want to do when it is hot outside, is to turn on my oven and bake.
Recipe Ingredient Notes
Lemon Glaze
- ¼ cup sugar
- ¼ cup lemon juice
- ¼ cup water
- ¼ teaspoon almond extract
- 1 14-ounce prepared angel food cake
Cream Cheese Filling
- 16 ounces cream cheese, (2 8-ounce packages, softened)
- ⅔ cup sugar
- 2 cups heavy whipping cream
Fruit
- 4 cups blueberries
- 4 cups sliced strawberries
How to Make 4th of July Berry Trifle:
This easy berries and cream trifle can be made ahead of time and kept in the fridge all day until you are ready to serve it.
- Make the lemon glaze by whisking together sugar, lemon juice and water in a saucepan over medium-high heat.
- Continue stirring until the sugar dissolves. Once the sugar is dissolved, remove from heat and whisk in almond extract.
- Cut angel food cake into slices. My slices were approximately 1-inch thick.
- Brush the lemon glaze onto both sides of each slice of angel food cake. Continue brushing the glaze on until it is completely gone.
- Cut each slice into 1-inch cubes and set aside.
- Make the cream cheese filling by beating together sugar and softened cream cheese. Once combined, add heavy whipping cream. Beat cream on medium-high speed until light, fluffy and smooth.
- After your cream is ready to go, wash the berries. Pat them dry with paper towels and slice the strawberries as desired.
- Now that the cake, cream and berries are ready to go you can assemble your berry trifle.
- Place half the angel food cake in the bottom of a trifle dish, sprinkle on an even layer of blueberries, spread half the cream cheese mixture over the blueberries and top with a layer of strawberries.
- Repeat the layers (cake, blueberries, cream and strawberries). Sprinkle any remaining fruit on top.
- Cover your trifle with plastic wrap and place in the refrigerator until serving.
Storage Tips
When you are done serving your trifle cake, top the large glass bowl with plastic wrap and keep it in the refrigerator for up to you 3-4 days. Beyond the 4th day, the angel food cake will begin to get soggy. Especially it the cake was left out at room temperature for a while.
More Trifles & Pudding Recipes
4th of July Patriotic Berry Trifle Recipe
This bright and fresh dessert is always a crowd-favorite! I love it because it doesn't require any cooking, which is perfect for those hot summer months.
Serving servings
Ingredients
Lemon Glaze
- ¼ cup sugar
- ¼ cup lemon juice
- ¼ cup water
- ¼ teaspoon almond extract
- 1 14 ounce prepared angel food cake
Cream Cheese Filling
- 16 ounces cream cheese, 2 (8 ounce packages). softened
- ⅔ cup sugar
- 2 cups heavy whipping cream
Fruit
- 4 cups blueberries
- 4 cups strawberries, sliced
Instructions
- To make the lemon glaze, whisk together sugar, lemon juice, and water in a saucepan over medium-high heat. Continue stirring over heat until sugar dissolves.
- Once sugar is dissolved, remove from heat and whisk in almond extract; set aside.
- Cut angel food cake into 1-inch thick slices.
- Brush lemon glaze on each side of sliced cake.
- Cut glazed cake into 1-inch cubes; set aside.
- To make the cream cheese filling, beat together cream cheese and sugar with a mixer, on medium speed, until smooth. Add heavy whipping cream and beat until light and fluffy.
- Arrange half the cake on the bottom of a trifle dish.
- Sprinkle on an even layer of blueberries.
- Spread half the cream cheese mixture over the blueberries and top with a layer of strawberries.
- Repeat layers.
- Top with any remaining berries.
- Cover with plastic wrap and refrigerate before serving.
Notes
You can layer this dessert into 10-12 individual servings in small glass dishes, or you can make one large trifle as described above.
Nutrition
Calories: 390 kcal · Carbohydrates: 47 g · Protein: 6 g · Fat: 21 g · Saturated Fat: 13 g · Polyunsaturated Fat: 1 g · Monounsaturated Fat: 6 g · Cholesterol: 75 mg · Sodium: 339 mg · Potassium: 278 mg · Fiber: 2 g · Sugar: 34 g · Vitamin A: 824 IU · Vitamin C: 35 mg · Calcium: 117 mg · Iron: 1 mg
Did You Make This Recipe?We’d love to hear your thoughts! Leave a review or a question in the comment section below the post.
Hope to see you on my blog:)
Aimee
Mary
Have a great day!!