Patriotic Blueberry Trifle
This strawberry blueberry trifle recipe requires zero baking and it takes about 30 min to make! The sweet/tartness of the fruit, melt-in-your-mouth soft angel food cake and lightly sweetened cream come together so well.
17 oz angel food cake, cut into 1″ cubes (I used 1½ blocks)
1 lb fresh strawberries, hulled and sliced
1 lb fresh blueberries (Use your favorite Southern Hill Farms blueberries)
Lemon Syrup Ingredients:
¼ cup water
2 Tbsp sugar
2 Tbsp lemon juice (from ½ medium lemon)
2 packages (8 oz each) cream cheese, softened at room temp
¾ cup granulated sugar
2 cups heavy whipping cream
½ tsp vanilla
What you will need:
4 or 5 qt trifle dish or make it in a 9×13 casserole dish.
How to Make Lemon Syrup:
1.In a measuring cup, combine ¼ cup water, 2 Tbsp sugar and 2 Tbsp lemon juice and stir until sugar is dissolved. Set aside until needed.
How to Make the Trifle Cream:
1.Beat together 1 lb cream cheese and ¾ cup sugar (with the whisk attachment) on medium speed until creamy and smooth, scraping the bowl a couple times. With mixer on, pour in 2 cups heavy cream then turn mixer to medium/high and continue beating until consistency of whipped cream. Add ½ tsp vanilla and beat until incorporated.
Assembling the Berry Trifle:
1.Place ⅓ of your sliced angel food cake into the bottom of your trifle dish and brush with ⅓ of your syrup. Add ⅓ of your cream and loosely spread it over cake pieces. Add ½ of the sliced strawberries. Repeat with remaining ingredients (adding ½ of the blueberries for the second fruit layer). Frost the top with last ⅓ of cream and decorate with remaining fruit.