4th of July Berry Trifle

Fresh berries with angel food cake and whipped cream make this berry trifle a delicious and pretty { and FAST } dessert for any 4^th of July party.

Is it just me, or is it crazy we’re coming up on the 4^th of July weekend already? Time flies, my friend, and that’s why we need to keep a couple of these nearly instant “recipes” in our arsenal.

If you don’t even have time to make cake, you can certainly use store bought angel food or white cake for this berry trifle. This stabilized whipped cream holds up beautifully for a long time, but if you have to use store bought, Cool Whip will hold up better than aerosol whipped cream, probably because it has more chemicals in it.

If the written instructions aren’t clear, refer to the picture or shoot me an email at {chef at chefintheburbs dot com} and I’m happy to help.  For another red, white, and blue dessert check out my 4th of July Icebox Cake.

Chef Shelley

4th of July Berry Trifle

Print Recipe Pin Recipe

Prep Time 30 minutes mins

Total Time 30 minutes mins

Servings: 12

Ingredients Method

Ingredients

  

1 cake of choice, baked to match the size of your trifle or punch bowl. You’ll need five, 1 inch layers/slices to fill a 9 inch tall bowl. Or you can just cube up the cake for the white stripes.

• 1 quart strawberries diced
• 1 pint blueberries

Whipped Cream

• ½ teaspoon vanilla
• 1 tablespoon water
• 1 teaspoon plain powdered gelatin
• 2 tablespoons sugar preferably super fine
• 2 cups whipping cream

Method

 

Whipped Cream

1. Put bowl and beater or whisk in fridge for at least 15 minutes.
2. Mix vanilla, water and gelatin. If the gelatin hasn’t dissolved after about five minutes, heat it in microwave for 10 seconds on 50% power then stir thoroughly to dissolve gelatin. Let cool completely, but do not let it set up.
3. Add cream and sugar to mixing bowl and beat on medium speed until bubbly. Add gelatin mixture, increase to high and beat for 1-2 minutes until beater starts to leave tracks in cream and then watch carefully. You want it to be stiff but you have to stop it before it starts to turn into butter. You’ll see tiny lumps appear if this is happening.

Assembly

1. Slice cake horizontally into 1 inch layers. Put one layer in bottom of bowl. Spoon strawberries in a ring around the glass and then fill middle with whipped cream. Repeat two more times ending with strawberries.
2. For the blueberry section slice off a 5 inch long ½ inch deep piece from the outside of the remaining three remaining slices of cake.
3. Place a layer of cake on top of the strawberries. Fill outer edge with strawberries, leaving the sliced edge open to fill with blueberries. Repeat with the layers and berries.
4. If you have whipped cream and or berries left, top the trifle with them or serve on the side.
5. If the written instructions aren’t clear, refer to picture or shoot me an email at chef at chefintheburbs dot com and I’m happy to help.