Recipe: Fourth of July Trifle

There’s something about the flash of fireworks, scrumptious smells of BBQs, the bright patriotic colors, and time spent with close friends and family that makes the Fourth of July something truly special. We’re always grateful to have a day to reflect on our freedoms, and with the many fond memories we’ve made celebrating across the years, it will always remain one of our favorite holidays.

Of course, it wouldn’t be a typical celebration in our home without a delicious Fourth of July Trifle. Yummy red and blue berries, angel food cake (Eleena’s favorite!), and white whipped cream—a simple, no-bake dish perfect for bringing the family together. And, with such a simple ingredient list, it’s almost impossible to go wrong! We recommend trying this No-Bake Strawberry Blueberry Trifle from Natasha’s Kitchen that will for sure be a crowd pleaser.

INGREDIENTS:

17 oz angel food cake, cut into 1″ cubes

1 lb fresh strawberries, hulled and sliced

1 lb fresh blueberries

Lemon Syrup:

2 Tbsp sugar

2 Tbsp lemon juice or 1/2 medium lemon

1/4 cup water

Frosting:

2 packages, 8 oz each cream cheese, softened at room temperature

3/4 cup sugar

2 cups heavy whipping cream

1/2 tsp vanilla extract

 

ITEMS NEEDED:

4 or 5 qt trifle dish or make it in a 9×13 casserole dish

INSTRUCTIONS

1. Begin making the Lemon Syrup by stirring together 2 Tbsp sugar, 2 Tbsp lemon juice, and ¼ cup water until sugar is dissolved. Place aside until assembling the trifle.

2. For the Trifle Cream, use the whisk attachment and beat together 1 lb cream cheese and 3/4 cup sugar on medium speed until smooth. You may need to scrape the bowl a couple of times with a spatula to better mix it. 

3. While mixing, add 2 cups of heavy cream and switch to high speed. Beat until it is nicely whipped and fluffy. Next, mix in 1/2 tsp vanilla until combined.

4. Assemble the trifle, set 1/3 of the sliced angel food cake at the bottom of the dish, and coat with 1/3 of the lemon syrup. Next, layer 1/3 of the cream evenly on the cake pieces and top with 1/2 of the sliced strawberries. 

5. Repeat the process for the second layer, except use 1/2 of the blueberries instead of strawberries. Cover the top with the last 1/3 of cream and use the rest of the strawberries and blueberries to decorate. See picture for inspiration or create your own fun design! 

6. Refrigerate until ready to eat; it’s best served the day you make it. Enjoy!