Cashmere Apron

patriotic berry trifle


Ahhhhhhhhh….the beginnings of summer are here. And what better way to kick off this Memorial Day weekend than with FOOD, GLORIOUS, FOOD! Our post before this highlights a unique and delicious Memorial Day BBQ meal (you can scroll down to see it) and today’s post follows with a festive patriotic berry trifle and watermelon stars with goat cheese.

Wherever life takes you this weekend, our hope is that you are doing what you want with the people that mean the most to you. You will see the trifle recipe first because if there is one thing we can count on in life, it is uncertainty. EAT DESSERT FIRST!




1/4 cup plus 2/3 cup sugar
1/4 cup fresh lemon juice
1/4 tsp almond extract
1 premium made angel food cake, cut into 1-inch slices
1 pound cream cheese, at room temperature
2 cups heavy cream, at room temperature
2 pints strawberries, hulled and sliced
2 pints blueberries

Heat 1/4 cup sugar, the lemon juice and 1/4 cup water in a saucepan over medium-high heat, stirring until the sugar dissolves. Remove from the heat and stir in the almond extract.

Brush both sides of each slice of cake with the syrup. Cut the slices into 1-inch cubes.

Beat remaining 2/3 cup sugar and the cream cheese with a mixer on medium speed until smooth and light. Add the cream and beat on medium-high speed until smooth and the consistency of whipped cream.

Arrange 1/2 the cake cubes in the bottom of a 13-cup trifle dish. Sprinkle evenly with a layer of blueberries. Dollop 1/2 of the cream mixture over the blueberries and gently spread. Top with a layer of strawberries. Layer the remaining cake cubes on top of the strawberries, then sprinkle with more blueberries and top with the remaining cream mixture. Finish with the remaining strawberries and blueberries, arranging them in a decorative pattern. Cover and refrigerate 1 hour. Serves 8

Compliments: Sunny Anderson



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