Red, White and Blue Trifle (Foodie Friday #42)

Happy almost Independence my fellow Americans!!!  In honor of this momentous occasion I wanted to share a recipe I have made a few time that is just as delicious as it is good looking.

I love trifle’s.  They are relatively easy to put together, tasty and super fun to make (I love layers).  For 4th of July I have made this a few times because, hello, red white and blue!!!  Perfect time to make this too because both strawberries and blueberries are in season.  Two of my favorite berries, yum!

The angel food cake in this trifle is probably my favorite layer simply because angle food cake is light and fluffy.  A lot of trifle’s use pound cake for a base but that can get pretty heavy and tastes too buttery to me.  Enter lovely angel food cake (ps—am I the only one who CONSTANTLY spells angel as angle?) for a light airy texture paired with fresh fruits.  Yum-o as Rachael Ray would say.

What are you waiting for?  Whip this up and invite me over?!

patriotic trifle

Patriotic Trifle with Fresh Berries

Servings: 8       Prep Time: 30min    Cook Time: 5min    Chill: 1hr     Difficulty: Easy

Ingredients

  • 1/4 cup plus 2/3 cup sugar
  • 1/4 cup fresh lemon juice
  • 1/4 teaspoon almond extract
  • 1 premade angel food cake, cut into 1-inch slices
  • 1 pound cream cheese, at room temperature
  • 2 cups heavy cream, at room temperature
  • 2 pints blueberries
  • 2 pints strawberries, hulled and sliced

Instructions

Heat 1/4 cup sugar, the 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 the syrup. Cut the slices into 1-inch cubes.
Beat the remaining 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 and top with the remaining cream mixture. Finish with the remaining strawberries and blueberries, arranging them in a decorative pattern. Cover and refrigerate 1 hour.  Enjoy!!!

CHIME IN!!!  Have you ever made a trifle?  Whats your favorite berry?  Whats the most unique thing you’ve eaten this week?

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4 Comments Add yours

  1. Brittany says:

    I want trifle alllll over my face. YUM!

    Liked by 1 person

    1. That’s the best way to eat it!

      Like

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