May 26, 2012

Patriotic Berry Trifle

Memorial Day is right around the corner, and the 4th of July is not too far down the road either.  Time for outdoor barbecues, picnics, and pool time.  I just love this time of year!! 

I saw a recipe for a Patriotic Berry Trifle in Food Network Magazine a while back, and have made an adaptation of it several times since.  It's perfect for the patriotic holidays, but there is no need to limit it just to that.  With the fresh summer berries in season, I say whip this one up as often as you can.  It comes together super fast, and doesn't heat up your kitchen either.

Patriotic Berry Trifle
adapted from Sonny Anderson

  • 1/4 cup + 1 cup sugar, divided
  • 1/4 cup fresh lemon juice
  • 1/4 cup water
  • 1/4 teaspoon vanilla extract
  • 1 premade angel food cake
  • 1 pound cream cheese, room temperature
  • 2 cups heavy cream
  • 2 pints fresh blueberries
  • 2 pints fresh strawberries, hulled & sliced


Heat 1/4 cup sugar, lemon juice, & 1/4 cup water in a saucepan over medium-high heat, stirring, until the sugar dissolves.  Remove from the heat, and stir in the vanilla extract.  Let cool. Beat the remaining 1 cup sugar & the cream cheese with a mixer on medium speed until smooth & light.  Add the heavy cream & beat on high speed until smooth & the consistency of whipped cream.

Cut the cake into 1 inch slices & brush each side with the lemon syrup. Cut into cubes. Arrange half of the cake cubes in the bottom of a 13 cup trifle dish, or large clear bowl.   Sprinkle evenly with a layer of blueberries.  Dollop half of the cream mixture over the blueberries & gently spread.  Top with a layer of strawberries.  Layer the remaining cake cubes on top of the strawberries, & top with the other half of the cream.  Arrange the remaining blueberries & strawberries on top.

Cover & refrigerate 1 hour.


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