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

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A light, festive, and quick-to-make trifle featuring airy angel food cake layered with fresh strawberries, blueberries, raspberries, and whipped cream, perfect for summer parties and last-minute gatherings.

Ingredients

Scale
  • 10 ounces angel food cake, cut into bite-size cubes
  • 1 cup fresh strawberries, hulled and sliced
  • 1 cup fresh blueberries, rinsed and patted dry
  • 1 cup fresh raspberries, gently washed
  • 1 ½ cups heavy whipping cream, chilled
  • 2 tablespoons powdered sugar, sifted
  • 1 teaspoon vanilla extract, pure
  • Fresh mint leaves (optional), roughly chopped for garnish

Instructions

  1. Rinse strawberries, blueberries, and raspberries gently under cold water. Pat dry with paper towels. Hull and slice the strawberries into thin pieces. Set all aside in a bowl to drain any excess moisture for about 5 minutes.
  2. Cut the angel food cake into roughly 1-inch cubes. Keep them bite-sized to make layering easier.
  3. In a chilled mixing bowl, pour the heavy whipping cream. Start whipping on medium speed with an electric mixer or whisk vigorously by hand. When the cream starts to thicken, add powdered sugar and vanilla extract. Continue whipping until soft peaks form.
  4. In your serving bowl or individual glasses, start with a layer of angel food cake cubes (about one-third of the cake). Add a generous layer of mixed berries (reserve a few for garnish). Spoon a layer of whipped cream over the berries, spreading gently with a spatula.
  5. Repeat the layers with another third of the cake cubes, more berries, and finish with the remaining whipped cream on top. Scatter the reserved berries and mint leaves for garnish.
  6. Place the trifle in the refrigerator for at least 1 hour to let the flavors meld and the cake soak in some berry juices. If short on time, 30 minutes will still be tasty.

Notes

Chill bowl and beaters before whipping cream for best results. Drain berries well to avoid watery trifle. Assemble closer to serving time to prevent soggy cake. For dairy-free, substitute coconut cream for heavy cream and use vegan cake. For gluten-free, use gluten-free sponge cake.

Nutrition

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

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