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Rolling Sauce

Red, White & Blue Berry Trifle

Angel food cake, lightly sweetened whipped cream, fresh strawberries, and blueberries layered in a glass trifle bowl. The centerpiece dessert that takes 20 minutes and looks like you spent all day on it.
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Prep Time 20 minutes
Chill 2 hours
Total Time 2 hours 20 minutes
Servings: 12
Course: Dessert
Cuisine: American
Ingredients Method Notes

Ingredients
  

Trifle Layers
  • - 1 angel food cake store-bought, about 12 oz, torn into 1–2 inch pieces
  • - 2 cups fresh strawberries hulled and sliced
  • - 2 cups fresh blueberries
Whipped Cream
  • - 2 cups 480ml heavy whipping cream, cold
  • - 4 tbsp powdered sugar
  • - 1½ tsp vanilla extract
  • - 2 oz full-fat cream cheese softened (optional — for stability)

Method
 

  1. Make whipped cream: Beat heavy cream (and cream cheese if using) on medium speed until it begins to thicken. Add powdered sugar and vanilla. Beat to stiff peaks. Do not overbeat.
  2. Assemble: In a large glass trifle bowl or clear serving bowl, layer: — A generous layer of angel food cake pieces (bottom) — A thick layer of whipped cream — A layer of sliced strawberries and some blueberries. Repeat layers once more.
  3. Finish top: Arrange remaining strawberries and blueberries decoratively on top. For a flag effect, cluster blueberries in the upper left and arrange strawberry slices in rows across the rest.
  4. Chill: Cover and refrigerate at least 2 hours before serving (overnight is better — the cake softens beautifully).

Notes

  • Storage: Keeps refrigerated for up to 2 days. Berry color may bleed slightly
    after 24 hours but flavor holds well.
  • Make ahead: Assemble fully up to 24 hours ahead. The rest improves the texture.
  • Swap: Swap angel food cake for pound cake or ladyfinger cookies. Add
    raspberries for extra red color and flavor.