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Fresh Red White and Blue Strawberry Trifle Easy Patriotic Dessert for Summer Celebrations

fresh red white and blue strawberry trifle - featured image

A light and refreshing layered dessert featuring angel food cake, fresh strawberries, blueberries, and whipped cream, perfect for summer celebrations and patriotic gatherings.

Ingredients

Scale
  • 1012 ounces angel food cake, cut into 1-inch cubes
  • 2 cups fresh strawberries, hulled and sliced
  • 1 cup blueberries, washed and drained
  • 2 cups cold heavy whipping cream
  • 3 tablespoons powdered sugar
  • 1 teaspoon vanilla extract
  • 1 teaspoon lemon zest (optional)

Instructions

  1. Wash strawberries and blueberries thoroughly under cool running water. Hull and slice strawberries into ¼-inch thick pieces. Drain excess water.
  2. Slice angel food cake into 1-inch cubes.
  3. Pour cold heavy whipping cream into a chilled mixing bowl. Add powdered sugar, vanilla extract, and lemon zest if using. Whip with an electric mixer on medium-high speed until soft peaks form.
  4. In a trifle bowl, layer angel food cake cubes evenly on the bottom. Add a layer of sliced strawberries, then a generous spoonful of whipped cream. Sprinkle a layer of blueberries.
  5. Repeat layers of cake, strawberries, cream, and blueberries until ingredients are used, finishing with whipped cream and a few berries on top.
  6. Cover the trifle with plastic wrap and refrigerate for at least 2 hours before serving.
  7. Serve by scooping portions ensuring each serving has all layers.

Notes

Chill the mixing bowl and beaters before whipping cream for best results. Stop whipping at soft peaks to avoid grainy texture. Drain juicy berries slightly to prevent soggy cake. Assemble trifle a few hours ahead and add whipped cream layer just before serving if making a day ahead.

Nutrition

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