Happy Independence Day!
July is a month full of vibrant colors, lots of fresh, seasonal produce, and sunshine. We want to help you kick your July off with a bang by serving this Patriotic Berry Trifle at your next get-together.
¼ cup sugar plus 2/3 cup sugar
¼ cup fresh lemon juice
¼ tsp almond extract
1 premade angel food cake, cut into 1 inch slices
1 pound cream cheese (room temperature)
2 cups heavy cream (room temperature)
2 pints blueberries
2 pints strawberries, hulled and sliced
- Heat ¼ cup sugar, lemon juice, and ¼ 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 one hour.
Let us know if you tried the recipe and if you enjoyed it in the comments!
About the Author
Kaytie Drake is a former AgeWell Services Wellness Manager.