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Fresh Red White and Blue Berry Trifle Easy Summer Dessert Recipe

red white and blue berry trifle - featured image
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A quick and easy summer dessert featuring layers of fresh strawberries, blueberries, raspberries, whipped cream, and sponge cake, perfect for patriotic celebrations and casual gatherings.

Ingredients

Scale
  • 8 ounces (225 g) sponge cake or pound cake, cut into 1-inch cubes
  • 1 ½ cups (225 g) strawberries, hulled and sliced
  • 1 ½ cups (225 g) blueberries, washed and drained
  • 1 cup (150 g) raspberries, gently rinsed (optional)
  • 2 cups (480 ml) heavy whipping cream, chilled
  • ¼ cup (30 g) powdered sugar, sifted
  • 1 teaspoon (5 ml) vanilla extract
  • ¼ cup (60 ml) simple syrup (equal parts sugar and water, boiled and cooled, optional)
  • Zest of one lemon

Instructions

  1. Prepare the simple syrup (if using): In a small saucepan, combine ¼ cup granulated sugar with ¼ cup water. Heat gently until sugar dissolves completely. Set aside to cool.
  2. Prep the berries: Rinse strawberries, blueberries, and raspberries gently under cold water. Hull and slice the strawberries. Drain and dry berries on paper towels.
  3. Cut the cake into 1-inch cubes. If cake is very fresh and moist, lightly brush cubes with simple syrup to keep them juicy.
  4. Whip the cream: In a chilled bowl, combine heavy cream, powdered sugar, and vanilla extract. Whip with an electric mixer on medium-high speed until soft peaks form, about 3-4 minutes. Stop before it becomes grainy or turns into butter.
  5. Fold in lemon zest gently into the whipped cream.
  6. Assemble the trifle: In a trifle bowl, layer cake cubes covering the bottom, then mixed berries, then a generous dollop of whipped cream. Repeat layers 2 to 3 times, finishing with a final layer of cream on top.
  7. Cover the trifle with plastic wrap and refrigerate for at least 2 hours or overnight.
  8. Before serving, garnish with a few whole berries and a sprig of fresh mint if desired.

Notes

Chill mixing bowl and whisk before whipping cream for better peaks. Do not over-whip cream. Use simple syrup to keep cake moist if needed. Layer gently to avoid crushing berries. Can be made dairy-free with whipped coconut cream and gluten-free with gluten-free cake. Best served chilled and eaten within 2 days.

Nutrition

Keywords: berry trifle, summer dessert, red white and blue dessert, easy trifle recipe, patriotic dessert, fresh berries, whipped cream dessert

Find it online: https://sagestirs.com/fresh-red-white-and-blue-berry-trifle-easy-summer-dessert-recipe/