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Patriotic Berry Trifle


  • 1/4 cup + 1 cup sugar divided
  • 1/4 cup fresh lemon juice
  • 1/4 cup water
  • 1/4 teaspoon vanilla extract
  • 1 premade angel food cake
  • 1 pound cream cheese room temperature
  • 2 cups heavy cream
  • 2 pints fresh blueberries
  • 2 pints fresh strawberries hulled & sliced


  • Heat 1/4 cup sugar, lemon juice, & 1/4 cup water in a saucepan over medium-high heat, stirring, until the sugar dissolves. Remove from the heat, and stir in the vanilla extract. Let cool. Beat the remaining 1 cup sugar & the cream cheese with a mixer on medium speed until smooth & light. Add the heavy cream & beat on high speed until smooth & the consistency of whipped cream.
  • Cut the cake into 1 inch slices & brush each side with the lemon syrup. Cut into cubes. Arrange half of the cake cubes in the bottom of a 13 cup trifle dish, or large clear bowl. Sprinkle evenly with a layer of blueberries. Dollop half of the cream mixture over the blueberries & gently spread. Top with a layer of strawberries. Layer the remaining cake cubes on top of the strawberries, & top with the other half of the cream. Arrange the remaining blueberries & strawberries on top.
  • Cover & refrigerate 1 hour.