Red, White, and Blue Trifle
Servings: 12
Calories: 357kcal
This is a dessert that your guests won't soon forget. You can even make it up to 24 hours in advance. Beautiful, delicious, and so much fun to serve! Let guests dig into the patriotic trifle and serve themselves all the wonderful layers of yumminess!
Print Recipe
Equipment
- Glass trifle or large glass bowl (clear)
Ingredients
For the Blueberries
- 16 oz blueberries fresh
- ½ cup sugar
- 2 tablespoon lemon juice fresh
- ⅓ cup water
- ¼ teaspoon Kosher salt
- 1 tablespoon corn starch plus 1 tablespoon water
For the Strawberries
- 32 oz strawberries stems removed and thinly sliced
For the Cream Sauce and Assembling the Trifle
- ½ cup sugar
- 8 oz cream cheese room temperature
- 2¼ cups heavy cream divided
- 1 teaspoon vanilla extract
- 1 12 oz angel food cake pre-made, cut into bite-sized pieces
Instructions
Make the Blueberry Sauce
- Add most of the blueberries (leaving a handful for decorating), ½ cup sugar, lemon juice, water (⅓ cup), and salt to a medium-sized saucepan over medium heat. Bring to a boil and then lower the heat and simmer for 15 minutes. Make a cornstarch slurry of 1 tablespoon of cornstarch mixed with about 1 tablespoon of water. Stir in the slurry after about 10 minutes of cooking the blueberries. The sauce should be somewhat thick. Transfer to a heat-proof bowl and allow to completely cool. The sauce will thicken even more as it cools.16 oz blueberries, ½ cup sugar, 2 tablespoon lemon juice, ⅓ cup water, ¼ teaspoon Kosher salt, 1 tablespoon corn starch
Prepare the Strawberries
- Divide the stemmed and sliced strawberries into two bowls. Cover one bowl with plastic and set aside. Add ½ cup sugar to the other bowl of strawberries and gently toss with a couple of large spoons to fully coat the berries with the sugar. Cover with plastic wrap and place in the refrigerator for 2 hours or up to 24 hours.32 oz strawberries, ½ cup sugar
Make The Cream Sauce
- Place the softened cream cheese, the remaining sugar (½ cup), ¼ cup cream, and the vanilla extract into the bowl of a stand mixer or mixing bowl (if using a hand mixer). Beat on medium until light and fluffy, 1 to 2 minutes.8 oz cream cheese, 2¼ cups heavy cream, 1 teaspoon vanilla extract
- In a separate bowl, add the remaining 2 cups of cream and use a hand mixer on HIGH to beat until stiff peaks form.
- Fold about ⅓ of the thickened cream into the cream cheese mixture. Gently stir until fully incorporated. Fold in the remaining stiff peaks and stir until just mixed.
Assemble the Trifle
- Add half of the angel food cake pieces to the bottom of the trifle. Spoon half of the blueberry sauce all over the cake. Spoon half of the cream mixture over the blueberries. Use a slotted spoon to place all of the macerated strawberries over the cream. Add the remaining cake pieces, then blueberry sauce, and top with the remaining cream sauce. Arrange the fresh strawberries in a circle along the outer edge of the dish. Mount the reserved fresh blueberries in the center.1 12 oz angel food cake
- Cover with plastic wrap and place in the refrigerator for 1 hour or up to 24 hours in advance. Serve chilled or at room temperature.
Video
Notes
NOTE: Watch the video near the top of the recipe for visual guidance.
Be sure to leave some of the blueberries off to the side to use as a topping to the trifle.
Allow the blueberry mixture to completely cool before assembling the trifle.
A good substitute for pre-made angel food cake is white pound cake. Both of the baked goods can typically be found in the bakery section of most well-stocked supermarkets.
The trifle can be assembled up to 24 hours in advance. Leftovers can be kept in an air-tight container in the fridge for up to 5 days. It can also be frozen for up to 2 months.
Nutrition
Calories: 357kcal | Carbohydrates: 37g | Protein: 3g | Fat: 23g | Saturated Fat: 14g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Cholesterol: 82mg | Sodium: 128mg | Potassium: 179mg | Fiber: 2g | Sugar: 32g | Vitamin A: 937IU | Vitamin C: 38mg | Calcium: 59mg | Iron: 1mg