Red White and Blue Trifle

This Red White and Blue Trifle is so easy and so good. It's the perfect patriotic dessert for the 4th of July!

Course Dessert

Cuisine American

Prep Time 30

Cook Time 5

Servings Servings

Calories 295kcal

Author Rob

Make the lemon syrup by mixing the water, sugar, and lemon juice in a pan over medium to high heat. Mix until dissolved. Do not boil. Remove from the heat and stir in the almond extract. Set aside.
Cut the angel food cake into 1-inch cubes. Set aside.
For the frosting, beat the sugar and cream cheese with a mixer on medium speed until smooth and creamy in a large bowl. Add the heavy cream and beat with a hand mixer on medium to high speed until smooth. Scrape the sides 1-2 times throughout mixing. Add the vanilla and mix until the frosting is fluffy and creamy.
To layer the trifle, start by placing half of the cubed Angel food cake in the bottom of a 13-cup trifle dish.
Brush the Angel food cake cubes with half of the lemon syrup until fully coated.
Layer ⅓ of blueberries over the cubes.
Pour half of the frosting over the blueberries.
Layer ½ of the strawberries over the frosting.
Repeat this process a second time and finish by adding the remaining fruit to the top.
Cover and place in the fridge to chill for at least 1 hour before serving.

Notes:

Best served the day you have prepared it.

Arrange the strawberries and blueberries so there is a row of strawberries and blueberries so you can see the berries through the dish.

Neufchâtel cheese can be used instead of cream cheese One can use pound cake, but it will be denser.

For the lemon syrup, you can use less, if you would like a more firm angel food cake.

**Any nutritional data I provide is an approximation and actual dietary information can vary based on ingredients and proportion sizes