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. It's refreshing, delicious and 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.
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Main Ingredients Needed
Exact measurements are listed below in the recipe card. Make sure you scroll down to print and save the recipe for later!
Step-by-Step Instructions
Step 1 | Prepare the Lemon Syrup
- 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.
Step 2 | Prepare the Angel Food Cake
- Cut the angel food cake into 1-inch cubes.
- Set aside.
Step 3 | Prepare the Cream Cheese Layer
- 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.
Step 4 | Layer the Trifle
- 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.
Tried any of my recipes? Let me know in the comments!
Frequently Asked Recipe Questions
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.
Top Recipe Tip
- Berry Patriotic Trifle is best served the day you prepare it.
- This recipe should serve 10 to 12 people.
Recipe Variations
- 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.
- Check out my other recipe for
Storage Tips
- 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.
Patriotic Berry Trifle
Layers of angel food cake, fresh berries, cream cheese filling and lemon syrup, this Patriotic Berry Trifle is surprisingly very easy to make.
Ingredients
Trifle Ingredients
- Premade Angel Food Cake cut into 1 - inch cubes; about 20 ounces.
- 2 pints fresh blueberries
- 2 pints fresh 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 packages 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.
Notes
Nutrition Information:
Yield:
12Serving Size:
1Amount Per Serving: Calories: 513Total Fat: 28gSaturated Fat: 17gTrans Fat: 0gUnsaturated Fat: 9gCholesterol: 83mgSodium: 486mgCarbohydrates: 61gFiber: 6gSugar: 26gProtein: 8g
The nutrition information is calculated automatically. I cannot guarantee its accuracy. If this data is important to you, please verify with your trusted nutrition calculator.
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