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Fresh Red White and Blue Berry Trifle Recipe Easy Patriotic Angel Food Cake Dessert

red white and blue berry trifle - featured image
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A light and festive trifle featuring layers of angel food cake, fresh strawberries, blueberries, raspberries, and whipped cream. Perfect for patriotic occasions and quick to assemble.

Ingredients

Scale
  • 10 ounces (280 grams) angel food cake, store-bought or homemade, cut into 1-inch cubes
  • 1 cup (150 grams) fresh strawberries, hulled and sliced
  • 1 cup (150 grams) fresh blueberries, washed and dried
  • 1 cup (125 grams) fresh raspberries, gently rinsed
  • 1 cup (240 ml) heavy whipping cream, chilled
  • 2 tablespoons (15 grams) powdered sugar, sifted
  • 1 teaspoon (5 ml) vanilla extract
  • Optional: 1 teaspoon (2 grams) lemon zest

Instructions

  1. Prep the berries: Rinse strawberries, blueberries, and raspberries gently under cold water. Hull and slice the strawberries into thin slices. Pat all berries dry with paper towels to prevent watery trifle layers. Optionally, toss berries with a teaspoon of powdered sugar and lemon zest for extra brightness.
  2. Cut the angel food cake into 1-inch cubes, keeping them uniform for neat layers and even absorption of cream.
  3. Whip the cream: Pour chilled heavy whipping cream into a large mixing bowl. Add powdered sugar and vanilla extract. Using an electric mixer or whisk, beat the cream until soft peaks form. Avoid overwhipping to prevent graininess.
  4. Layer the trifle: In a trifle bowl or clear glass dish, start with a layer of angel food cake cubes. Spoon a generous layer of whipped cream over the cake, then add a layer of mixed berries. Repeat layers—cake, cream, berries—until ingredients are used, finishing with a berry layer on top.
  5. Chill the trifle: Cover loosely with plastic wrap and refrigerate for at least 1 hour to let flavors meld and cake absorb moisture without becoming soggy.

Notes

Use a serrated knife to slice the angel food cake to avoid squashing the crumb. Pat berries dry to prevent sogginess. For a moisture barrier, add a layer of whipped cream between cake and berries if berries release too much juice. Whip cream to soft peaks only to avoid turning it into butter. Chill bowl and beaters before whipping cream for best results. Can prepare whipped cream a day ahead and whisk before assembling. Frozen berries can be used if thawed and drained well.

Nutrition

Keywords: red white and blue trifle, angel food cake dessert, patriotic dessert, berry trifle, easy summer dessert, Fourth of July dessert

Find it online: https://fizzlefork.com/fresh-red-white-and-blue-berry-trifle-recipe-easy-patriotic-angel-food-cake-dessert/