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.
Serving12 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