Description
A festive and colorful dessert perfect for your 4th of July celebration, featuring layers of sponge cake, fresh berries, and whipped cream.
Ingredients
Scale
- 1 pound strawberries, hulled and sliced
- 1 pound blueberries
- 1 pound raspberries
- 1 store-bought pound cake or angel food cake, cut into cubes
- 2 cups heavy whipping cream
- 1/2 cup powdered sugar
- 1 teaspoon vanilla extract
- 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, powdered sugar, and vanilla extract until soft peaks form.
- In a large trifle dish or individual serving glasses, layer the ingredients starting with a layer of cake cubes.
- Add a layer of mixed berries followed by a layer of whipped cream.
- Repeat the layers until all ingredients are used, finishing with a layer of whipped cream on top.
- Garnish with fresh mint leaves if desired.
- Chill in the refrigerator for at least 1 hour before serving to allow the flavors to meld.
- Prep Time: 20
- Category: Dessert
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 20
- Sodium: 50
- Fat: 15
- Saturated Fat: 10
- Unsaturated Fat: 5
- Trans Fat: 0
- Carbohydrates: 30
- Fiber: 2
- Protein: 3
- Cholesterol: 50
Keywords: patriotic desserts, 4th of July desserts, berry trifle, easy dessert recipe, summer dessert, red white and blue dessert