Ingredients for Patriotic Berry Trifle
- 1 cup sugar, divided
- 2 tablespoons fresh lemon juice
- 1 teaspoon almond extract (or vanilla)
- 1 (13 ounce) store-bought angel food cake, cut into 1-inch cubes
- 1 (8 ounce) package cream cheese, softened
- 1 1/2 cups heavy cream, cold
- 1 1/2 cups fresh blueberries, rinsed and dried
- 2 cups fresh strawberries, hulled and sliced
- 1/4 cup water
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How to Make Patriotic Berry Trifle
- In a small saucepan, combine 1/4 cup sugar, 2 tablespoons lemon juice, and 1/4 cup water. Cook over medium-high heat, stirring constantly, until the sugar dissolves completely.
- Remove from heat and stir in 1 teaspoon of almond extract (or vanilla extract).
- Brush both sides of each cake slice generously with the sugar syrup.
- Cut the cake slices into 1-inch cubes.
- In a large bowl, beat the remaining 3/4 cup sugar and the softened cream cheese together using an electric mixer on medium speed until smooth and creamy.
- Add the cold heavy cream and beat on medium-high speed until stiff peaks form. The mixture should resemble whipped cream.
- In a 13-cup trifle bowl or similar-sized serving dish, layer half of the cake cubes.
- Evenly sprinkle half of the blueberries over the cake layer.
- Dollop half of the cream cheese mixture over the blueberries and gently spread to an even layer.
- Arrange half of the sliced strawberries over the cream cheese layer.
- Layer the remaining cake cubes on top of the strawberries.
- Sprinkle with the remaining blueberries.
- Top with the remaining cream cheese mixture, spreading evenly.
- Decorate the top with the remaining strawberries and blueberries, arranging them in a festive pattern.
- Cover and refrigerate for at least 1 hour before serving to allow flavors to meld and the trifle to chill.
Nutrition Information (Approximate per serving)
Sodium
24 g
Sugar
171g
Fat
123g
Carbs
24g
