Layers of angel food cake, fresh berries, cream cheese filling and lemon syrup, this Patriotic Berry Trifle is surprisingly very easy to make.
This recipe is sure to become a favorite patriotic dessert and 4th of July Food you can serve all summer long.
This is a refreshing, delicious easy dessert that's full of summer colors.
A trifle is basically a layered dessert with some sort of sponge cake or cookies, whipped cream or custard filling and fruit.
Sometimes, there's a sweetened sugar syrup, wine, sherry, coffee or even a fruit flavored liqueur brushed on the cake.
For this recipe you'll want to use a clear glass bowl or trifle dish so the layers can be seen. You could even use small glasses or mason jars if you wanted to make individual desserts.
Table of Contents
Berry Trifle with Pound Cake
While this recipe uses angel food cake like my Berry Trifle Recipe, you can also use store-purchased pound cake.
You could also make my Aunt Betty's recipe that I used when serving my Mixed Berry Compote. Or try this recipe for Strawberry Trifle that mixes strawberries, raspberries, chocolate, and whipped cream for a great dessert.
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Main Ingredients Needed
Here's a quick overview of the ingredients for this recipe. Find the exact amounts and click the Instacart button to easily add them to your cart – all in the printable recipe card below!
Recipe Variations and Substitutions
- Prepare berry trifle with pound cake instead of angel food cake.
- Change the flavor of the lemon sugar syrup and use alcohol or coffee.
- In place of the cream cheese layer, you could use a flavored pudding.
Step-by-Step Instructions
Step 1: In a medium saucepan, whisk together water, sugar, and lemon juice. Bring to a simmer over medium-high heat, stirring until sugar dissolves. Remove from heat, stir in almond extract, and set aside.
Prepare the Angel Food Cake
Step 2: Cut the angel food cake into 1-inch cubes. These will create a delicious layer in your dessert.
Prepare the Cream Cheese Layer
Step 3: Combine sugar and cream cheese in a bowl, beating on medium speed until smooth. Add heavy cream and beat until fluffy. Scrape the bowl, add vanilla, and mix until the frosting is light and creamy.
Layer the Trifle
Step 4: In a trifle dish, layer half the cake cubes, drizzle with half the lemon syrup, and top with a third of the blueberries, half the frosting, and half the strawberries. Repeat the layers and top with the remaining fruit. Cover and chill for at least an hour before serving.
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Recipe FAQ's
To view the answers, simply click on the down arrow (⬇) next to each question. If you have any other questions not answered here, please leave a comment!
You can make a trifle the day before you plan on serving it. It will only help the flavors of the sugar syrup or liquids to combine with the fruits and cake. If you are planning on using whipped cream, I would wait till an hour or right before serving to top the trifle.
While the trifle sits overnight in the refrigerator, the liquids will start to soften and penetrate the cake or cookie layers, but it shouldn't make them soggy.
Prep Ahead Tips
For the freshest flavor, enjoy your Berry Patriotic Trifle the day you make it. This recipe is perfect for sharing, serving 10 to 12 people.
Storing Tips
Refrigerator: Store any leftovers in the refrigerator, covered with plastic wrap for up to four days. You could spoon out the leftovers into plastic containers as well.
Freezer: This recipe does not hold up to freezing.
📖 Recipe Card
Patriotic Berry Trifle
Ingredients
Trifle Ingredients
- Premade Angel Food Cake cut into 1 - inch cubes; about 20 ounces.
- 2 pints blueberries
- 2 pints strawberries sliced
- 1 pint raspberries
- 1 pint blackberries
Lemon Syrup Ingredients
- ¼ cup water
- 2 tablespoons sugar
- 2 tablespoons lemon juice
- ¼ teaspoon almond extract
Cream Cheese Frosting Ingredients
- ⅔ cup granulated sugar
- 2 - 8 ounce cream cheese room temperature
- 2 cups heavy cream
- ½ teaspoon vanilla extract
Instructions
- In a medium size saucepan, combine the water, sugar and lemon juice.
- Stir over medium to high heat until the sugar is dissolved.
- Remove from heat and add the almond extract.
- Set aside.
- Cut the angel food cake into 1-inch cubes.
- Set aside.
- In a bowl, beat the sugar and cream cheese with a mixer on medium speed until smooth and creamy.
- Add in the heavy cream and beat until smooth.
- Scrape down the sides and add in the vanilla.
- Mix until the frosting is fluffy and creamy.
- Place half of the cubed Angel food cake in the bottom of a 13-cup trifle dish.
- Brush the cake cubes with half of the lemon syrup until fully coated.
- Layer ⅓ of the blueberries over the cubes.
- Pour half of the cream cheese frosting mixture over the blueberries.
- Layer ½ of the strawberries over the frosting.
- Repeat this process a second time and finish by adding the remaining fruit to the top.
- Cover and place in the refrigerator to chill at least one hour before serving.
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