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Perfect Red White and Blueberry Trifle Recipe with Angel Food Cake

red white and blueberry trifle - featured image
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A light and festive trifle featuring airy angel food cake, fresh strawberries and blueberries, whipped cream, and a homemade berry sauce. Perfect for 4th of July or any patriotic celebration.

Ingredients

Scale
  • 12 ounces angel food cake, store-bought or homemade
  • 1 ½ cups fresh strawberries, sliced
  • 1 ½ cups fresh blueberries, washed and dried
  • 1 cup heavy whipping cream, chilled
  • 2 tablespoons powdered sugar, sifted
  • 1 teaspoon vanilla extract
  • ½ cup fresh or frozen mixed berries
  • 2 tablespoons sugar
  • 1 teaspoon fresh lemon juice
  • Optional garnishes: mint leaves or additional whole berries

Instructions

  1. Prepare the berry sauce: In a small saucepan, combine ½ cup mixed berries, 2 tablespoons sugar, and 1 teaspoon fresh lemon juice. Simmer over medium-low heat, stirring occasionally, until the berries break down and the mixture thickens slightly (about 7-8 minutes). Remove from heat and let cool completely.
  2. Whip the cream: In a chilled bowl, pour 1 cup heavy whipping cream. Add 2 tablespoons powdered sugar and 1 teaspoon vanilla extract. Whip using an electric mixer on medium-high speed until soft peaks form. Be careful not to overwhip.
  3. Cut the angel food cake into 1-inch cubes.
  4. Assemble the trifle: In a trifle bowl, layer one-third of the angel food cake cubes. Spoon a few tablespoons of the cooled berry sauce over the cake. Add half of the sliced strawberries and blueberries.
  5. Dollop about one-third of the whipped cream over the berries and spread gently.
  6. Repeat layers with another third of the cake cubes, drizzle berry sauce, add remaining berries, and top with the remaining whipped cream, smoothing it out.
  7. Cover loosely with plastic wrap and refrigerate for at least 1 hour before serving.
  8. Garnish with fresh mint leaves and whole berries just before serving.

Notes

Use chilled cream and a chilled bowl for best whipping results. Avoid overwhipping cream to prevent graininess. Use a serrated knife to cut angel food cake gently. If berry sauce is too tart, add more sugar while simmering. For dairy-free, substitute coconut cream and dairy-free cake. Assemble whipped cream topping just before serving if preparing ahead.

Nutrition

Keywords: red white and blue trifle, angel food cake dessert, 4th of July dessert, patriotic dessert, berry trifle, easy summer dessert

Find it online: https://ovenmila.com/perfect-red-white-and-blueberry-trifle-recipe-with-angel-food-cake-easy-4th-of-july-dessert/