Fresh Red White and Blue Berry Trifle Recipe Easy Patriotic Angel Food Cake Dessert
A light, colorful, and easy-to-make patriotic dessert featuring airy angel food cake layered with fresh strawberries, blueberries, raspberries, and whipped cream. Perfect for summer celebrations and ready in under 20 minutes.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Total Time: 1 hour 10 minutes
- Yield: 8 servings 1x
- Category: Dessert
- Cuisine: American
Ingredients
- Angel food cake, cut into 1-inch cubes
- Fresh strawberries, hulled and sliced
- Fresh blueberries, washed and dried
- Fresh raspberries, gently rinsed
- 2 cups whipped cream (homemade or store-bought)
- 1–2 tablespoons powdered sugar
- 1 teaspoon vanilla extract (optional)
- Lemon zest from one lemon (optional)
Instructions
- Prepare the whipped cream: In a large mixing bowl, combine 2 cups heavy cream, 1-2 tablespoons powdered sugar, and 1 teaspoon vanilla extract. Whip with an electric mixer on medium-high speed for about 3-5 minutes until soft peaks form. Chill bowl and beaters beforehand for easier whipping.
- Prep the berries: Rinse strawberries, blueberries, and raspberries gently under cold water. Pat dry with paper towels. Hull and slice strawberries. Zest one lemon and set aside if using.
- Cut the angel food cake into 1-inch cubes, handling gently to keep it airy.
- Layer the trifle: In a trifle bowl or individual glasses, start with 1/3 of the angel food cake cubes, then a layer of mixed berries (equal parts strawberries, blueberries, raspberries), followed by 1/3 of the whipped cream. Repeat layers two more times, finishing with whipped cream on top.
- Garnish with lemon zest and a few whole berries. Cover with plastic wrap and refrigerate for at least 1 hour to allow flavors to meld and cake to soften.
- Serve chilled, scooping into individual bowls or serving directly from the trifle bowl.
Notes
Chill bowl and beaters before whipping cream to make whipping easier. Avoid overwhipping cream to prevent it from turning grainy. Handle angel food cake gently to keep it airy. Drain berries well to avoid soggy layers. Refrigerate at least 1 hour before serving for best texture. For dairy-free, use coconut whipped topping and vegan sponge cake. Variations include adding lemon curd, berry jam, or a splash of berry liqueur.
Nutrition
- Serving Size: About 1 cup (240 ml)
- Calories: 230
- Sugar: 22
- Sodium: 150
- Fat: 9
- Saturated Fat: 6
- Carbohydrates: 32
- Fiber: 3.5
- Protein: 3.5
Keywords: red white and blue trifle, angel food cake dessert, patriotic dessert, easy berry trifle, summer dessert, Fourth of July dessert