Red, White, and Blueberry Trifle

Red, White, and Blueberry Trifle

Ready in 1 hour
6 review(s) averaging 4.7. 100% would make again

Top-ranked recipe named "Red, White, and Blueberry Trifle"

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This dessert would be right at home at a Fourth of July barbecue. You can substitute sliced fresh strawberries for the raspberries, if you prefer.

"As previous reviewer mentioned, I also replaced the pound cake with an angel food cake and skipped over the lemon syrup. I added 1 tbsp of lemon juice to the cream mixture to give it a bit more zest. I would suggest to double the amount of cream mixture to have enough for two layers or, as I did, use a layer of instant chocolate pudding."

- fuchsr

Ingredients

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LEMON SYRUP
1/4 Cup Sugar
1/4 Cup Lemon Juice; fresh
1/4 Cup Water
CREAM & CAKE
1 Pound Cake; cut into 3/4" thick slices
8 oz reduced-fat Cream Cheese; room temp
1 Cup Heavy Cream
3 Cups Fresh Blueberries; rinsed and dried
3 Cups Fresh Raspberries
1/3 Cup Sugar

Original recipe makes 6 Servings

Servings  

Preparation

1) Make lemon syrup: In a small saucepan, bring 1/4 cup sugar, lemon juice, and 1/4 cup water to a boil over medium heat, stirring to dissolve sugar. let cool completely, then brush over both sides of cake slices. Quarter each slice.

2) With an electric mixer, beat cream cheese with sugar on high speed until lightened. With mixer on medium speed, gradually add heavy cream in a steady stream; continue beating until mixture is light and airy (mixture will be like a very soft whipped cream).

3) Arrange half the cake pieces in the bottom of a 2-quart serving dish. Spook half the cream-cheese mixture over cake in dollops; spread to sides of dish. Scatter half the blue-berries and raspberries on top. Repeat layering with remaining cake, cream-cheese mixture, and berries, piling berries in the center.

4) Cover, and refrigerate until chilled, at least 1 hour and up to overnight.

Notes

*Brushing the cake slices with lemon syrup will infuse them with flavor and keep them moist.

*3cups blueberries = Three 1/2-pint containers

*3cups raspberries = Two 6oz containers

Credits

Added on Award Medal
Verified by stevemur
Calories Per Serving: 739 Get detailed nutrition information, including line-by-line nutrition insights?  Try BigOven Pro for Free for 14 days!

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One of my favorite things my mom makes for the fourth. We use strawberries and add a little bit of vanilla or banana extract to the cream.
littlemeangela 1 year ago
NazfiraAnriz 1 year ago
Glad I found this one. I am going to make it for my co-workers in honor of all Veterans this coming Veterans day. I will give you a medal for this one. Thanks for sharing.
Chefroach 2 years ago
Everyone at my Fourth of July Picnic liked this and several asked for the recipe. I cut some of the pound cake into stars using a cookie cutter for an extra patriotic punch. I should have heeded another reviewer and doubled the cream mixture.
Susan47 2 years ago
As previous reviewer mentioned, I also replaced the pound cake with an angel food cake and skipped over the lemon syrup. I added 1 tbsp of lemon juice to the cream mixture to give it a bit more zest. I would suggest to double the amount of cream mixture to have enough for two layers or, as I did, use a layer of instant chocolate pudding.
fuchsr 2 years ago
This got rave reviews today at Easter dinner. I exchanged the pound cake for 'made from scratch' angel food cake and omitted the lemon syrup. Also, I increased the cream mixture to 1 1/2xs as much.
artlyn18 2 years ago
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