Tuesday, July 4, 2017

No-Bake Strawberry Blueberry Trifle

I made my first-ever trifle for the Fourth of July and it was SOOOO delicious!  This was an easy-to-assemble dessert that was so festive and patriotic for the Fourth.


Ingredients :
17 oz angel food cake, (I used a pre-made Sara Lee frozen pound cake), cut into 1" cubes.
1 pound fresh strawberries, hulled and sliced
1 pound fresh blueberries
4 or 5 quart trifle dish (I found a $6 one at Walmart.)

Lemon Syrup Ingredients: 
1/4 cup water
2 Tbsp sugar
2 Tbsp lemon juice

Frosting Ingredients:
2 packages (8oz each) cream cheese, softened at room temp
3/4 cup granulated sugar
2 cups heavy whipping cream
1/2 tsp vanilla

Instructions:

How to make lemon syrup -
1.  In a measuring cup, combine 1/4 cup water, 2 Tbsp sugar ,and 2 Tbsp lemon juice and stir until sugar is dissolved.  Set aside until needed.

How to make the trifle cream -
1.  Beat together 1 lb cream cheese and 3/4 cup sugar (with the whisk attachment) on medium speed until creamy and smooth, scraping the bowl a couple times.

2.  With mixer on, pour in 2 cups heavy cream then turn mixer to medium/high and continue beating until whipped and fluffy.

3.  Add 1/2 tsp vanilla and beat until incorporated.

Assembling the berry trifle -

1/. Place 1/3 of your sliced cake into the bottom of your trifle dish and brush with 1/3 of your syrup.  Add 1/3 of your cream and loosely spread it over cake pieces.  (I even used my washed finger tips to help with the spreading.).

2.  Add 1/2 of the sliced strawberries.

3.  Repeat with remaining ingredients (adding 1/2 of the blueberries for the second fruit layer).

4.  Frost the top with last 1/3 of cream and decorate with remaining fruit.


A perfect dessert to bring to a party!

I found the recipe on Pinterest and it linked to here.

Happy Fourth!

Patty

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