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.
Serves: 8 to 10
Prep: 35 Min
Ingredients
- 1pre-made angel food cake , cut into 1-inch slices
- SYRUP
- 1/4 csugar
- 1/4 cfresh lemon juice
- 1/4 cwater
- 1/4 tspalmond extract
- WHIPPED CREAM CHEESE
- 2/3 csugar
- 1 lbcream cheese, at room temperature
- 2 cheavy cream, at room temperature
- FRUIT FOR LAYERING
- 2 ptblueberries
- 2 ptstrawberries, hulled and sliced
- Add Ingredients to Grocery List
How to Make Patriotic Berry Trifle
- 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.
- Brush both sides of each slice of cake with syrup.
- Cut the slices into 1-inch cubes.
- 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.
- 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.
- Top with a layer of strawberries.
- Layer the remaining cake cubes on top of the strawberries. Then sprinkle with more blueberries.
- 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.
