The Berry Trifle I Bring to Every Summer BBQ
- Prep
- 25 min
- Total
- 25 min
- Serves
- 10
- Calories
- 492 kcal
- Carbs
- 59.00 g
Ingredients
- 1 13 to 16 ozstore-bought angel food cake
- 3 Tbspfresh lemon juice
- 1.5 tsplemon zest
- 3 Tbsphoney
- 1.75 cupsheavy cream, (well chilled)
- 12 oz.cream cheese, (slightly softened)
- 1.25 cupspowdered sugar
- 1.5 tspvanilla extract
- 16 oz.fresh strawberries, (hulled and sliced)
- 18 oz.fresh blueberries
- 6 oz.fresh raspberries, (optional)
- —Mint leaves, (optional)
Instructions
- 1
Slice angel food cake into 3/4-inch thick slices.
- 2
In a small mixing bowl whisk together lemon juice, lemon zest and honey until well blended. Brush mixture over each both sides of the angel food cake slices.
- 3
Cut angel food cake slices into 3/4-inch cubes. Set aside.
- 4
In a large mixing bowl, using an electric hand mixer, whip the heavy cream on medium speed until slightly thickened then increase speed to high and whip until very stiff peaks form.
- 5
In a separate bowl, whip cream cheese, powdered sugar and vanilla extract until light and fluffy.
- 6
Add whipped cream to the cream cheese mixture and fold with a spatula until evenly combined.
- 7
Layer 1/2 of the angel food cake pieces in a trifle dish, then alternate with blueberries and whipped cream mixture, repeating layers with strawberries.
- 8
Top with remaining blueberries and raspberries if using, and decorate with mint leaves just before serving.