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Easy Patriotic Berry Trifle Recipe with Angel Food Cake for Summer Parties

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A light and airy dessert featuring layers of angel food cake, fresh berries, and whipped cream, perfect for summer gatherings and patriotic celebrations.

Ingredients

Scale
  • 10 ounces angel food cake, cut into 1-inch cubes
  • 1 cup blueberries (150 grams), fresh or thawed if frozen
  • 1 cup sliced strawberries (150 grams)
  • 1 cup raspberries (150 grams)
  • 1 cup cold heavy whipping cream (240 ml)
  • 2 tablespoons powdered sugar (15 grams), sifted
  • 1 teaspoon vanilla extract (5 ml)
  • Zest of 1 lemon
  • Optional: 1 tablespoon berry liqueur or fruit syrup for soaking cake cubes

Instructions

  1. Rinse blueberries, strawberries, and raspberries gently under cold water and pat dry. Slice strawberries into 1/4-inch thick slices. (5 minutes)
  2. Cut angel food cake into roughly 1-inch cubes, keeping them uniform. Break apart any large crumbs if using store-bought cake. (5 minutes)
  3. In a chilled bowl, pour cold heavy whipping cream. Add sifted powdered sugar and vanilla extract. Whisk on medium-high speed until soft peaks form, about 5-7 minutes.
  4. Gently fold lemon zest into the whipped cream without deflating it. (1 minute)
  5. Optional: Drizzle berry liqueur or fruit syrup over cake cubes and toss lightly to coat. (2 minutes)
  6. Assemble the trifle in a clear glass bowl or individual glasses: start with a layer of angel food cake cubes, then half the mixed berries, followed by a generous layer of whipped cream. Repeat layers once more, finishing with whipped cream on top. (10 minutes)
  7. Garnish the top with a few whole berries and a sprinkle of lemon zest. Chill in the refrigerator for at least 1 hour before serving.

Notes

Keep all ingredients cold for best results. Do not over-soak the cake cubes to avoid sogginess. Whip cream to soft peaks to maintain smooth, airy texture. Assemble close to serving time to keep cake fresh. Can be made up to 24 hours ahead but add final whipped cream layer and garnish just before serving. Use fresh berries for best texture; thaw and drain frozen berries if used. For dairy-free, substitute heavy cream with coconut cream and use dairy-free angel food or sponge cake. Store leftovers covered in fridge up to 2 days; let sit 10 minutes at room temperature before serving.

Nutrition

Keywords: patriotic dessert, berry trifle, angel food cake, summer dessert, easy trifle recipe, Fourth of July dessert, light dessert, whipped cream dessert

Find it online: https://leilameals.com/easy-patriotic-berry-trifle-recipe-with-angel-food-cake-for-summer-parties/