Description
Celebrate Independence Day with this festive and delicious berry trifle, layered with whipped cream and sponge cake. It’s a perfect dessert for your Fourth of July gathering!
Ingredients
Scale
- 1 pound strawberries, hulled and sliced
- 1 pound blueberries
- 1 pound raspberries
- 1 cup heavy whipping cream
- 1/2 cup powdered sugar
- 1 teaspoon vanilla extract
- 1 pound store-bought sponge cake or pound cake, cut into cubes
- Fresh mint leaves for garnish (optional)
Instructions
- In a large bowl, combine the strawberries, blueberries, and raspberries. Set aside.
- In another bowl, whip the heavy cream with an electric mixer until soft peaks form. Gradually add the powdered sugar and vanilla extract, then continue to whip until stiff peaks form.
- In a large trifle dish or individual serving glasses, layer half of the sponge cake cubes at the bottom.
- Next, add half of the mixed berries on top of the cake, followed by half of the whipped cream.
- Repeat the layers with the remaining sponge cake, berries, and whipped cream.
- Garnish with fresh mint leaves if desired. Cover and refrigerate for at least 1 hour before serving to allow the flavors to meld.
Notes
- You can use any combination of berries you like.
- Feel free to substitute homemade whipped cream for store-bought, if preferred.
- This dessert can be made a few hours in advance; however, it’s best served the same day.
- Prep Time: 20
- Category: Dessert
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 28
- Sodium: 50
- Fat: 18
- Saturated Fat: 10
- Unsaturated Fat: 8
- Trans Fat: 0
- Carbohydrates: 36
- Fiber: 2
- Protein: 4
- Cholesterol: 60
Keywords: fourth of july food desserts, berry trifle, festive dessert, summer dessert, patriotic dessert