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

patriotic berry trifle - featured image
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A light and festive trifle featuring angel food cake, fresh berries, and whipped cream, perfect for summer celebrations and quick to assemble.

Ingredients

Scale
  • 10 ounces angel food cake, cut into cubes
  • 2 cups fresh strawberries, hulled and sliced
  • 1 cup fresh blueberries
  • 1 cup fresh raspberries
  • 1 ½ cups heavy whipping cream, chilled
  • ¼ cup powdered sugar
  • Zest of 1 medium lemon
  • 1 teaspoon vanilla extract
  • Optional: splash of berry liqueur or simple syrup

Instructions

  1. Rinse all berries gently under cold water and pat dry. Hull and slice strawberries into bite-sized pieces. Set aside.
  2. Pour chilled heavy whipping cream into a cold mixing bowl. Add powdered sugar, lemon zest, and vanilla extract. Beat on medium-high speed until soft peaks form, about 3-5 minutes. Avoid overbeating.
  3. Cut angel food cake into roughly 1-inch cubes.
  4. In a trifle dish, layer 1/3 of the angel food cake cubes, followed by a generous layer of mixed berries, then a layer of whipped cream. Repeat two more times, finishing with whipped cream on top.
  5. Garnish with whole berries and a sprinkle of lemon zest. Cover with plastic wrap and refrigerate for at least 2 hours to meld flavors and soften cake slightly.
  6. Serve chilled, scooping into bowls or using a large serving spoon.

Notes

Use fresh angel food cake for best texture. Keep cream and bowl chilled for better whipping. Let trifle chill at least 2 hours or overnight for best flavor and texture. If berries are very juicy, drain excess liquid before layering. Optional splash of berry liqueur or syrup can add moisture and flavor.

Nutrition

Keywords: patriotic dessert, berry trifle, angel food cake, summer dessert, easy trifle, berry dessert, whipped cream dessert

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