Description

The Red, White and Blue Strawberry Shortcake Trifle is a delightful dessert that’s perfect for summer celebrations, including Independence Day and backyard barbecues. This layered treat features fresh strawberries and blueberries nestled between fluffy whipped cream and soft angel food cake. Not only does it boast a stunning patriotic appearance, but it’s also incredibly easy to make, requiring minimal cooking. With its luscious flavors and vibrant colors, this trifle is sure to impress your guests and become a favorite at any gathering.

Ingredients

Scale

2 pints strawberries, sliced
2 pints blueberries
1 pre-made angel food cake, sliced
2 cups heavy cream
2 (8 oz) containers cream cheese
Sugar (for syrup and cream mixture)
Almond extract

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Instructions

Prepare the sweet syrup by combining sugar, lemon juice, and water in a saucepan over medium heat; stir until dissolved and cool.
In a mixing bowl, beat softened cream cheese with sugar until smooth. Whip heavy cream in another bowl until soft peaks form, then fold into the cream cheese mixture.
Assemble layers in a trifle dish: start with cake slices, drizzle with syrup, add strawberries and blueberries, top with cream mixture. Repeat layers until finished.
Chill for at least one hour before serving.

Prep Time: 20 minutes
Cook Time: 10 minutes
Category: Dessert
Method: No-Bake
Cuisine: American

Nutrition

Serving Size: 1/10 of the trifle (150g)
Calories: 290
Sugar: 25g
Sodium: 180mg
Fat: 17g
Saturated Fat: 10g
Unsaturated Fat: 6g
Trans Fat: 0g
Carbohydrates: 30g
Fiber: 1g
Protein: 5g
Cholesterol: 50mg