desserts

Patriotic Berry Trifle

This festive red-white-and-blue trifle is a RizzieFarms July 4th tradition—brought out right after the smoked BBQ and just before the fireworks. Layers of tender angel food cake brushed with lemon-almond syrup, clouds of whipped cream cheese filling, and heaps of fresh strawberries and blueberries create a showstopping dessert that’s both light and indulgent. It’s beautiful, refreshing, and perfect for summer celebrations.

Servings: 1 large trifle (about 13 cups)
Total Time: 27 min
Pan: 13-cup trifle dish

Ingredients

Lemon–Almond Syrup
  • 1/4 cup sugar
  • 1/4 cup fresh lemon juice
  • 1/4 cup water
  • 1/4 teaspoon almond extract
Cake & Cream Layer
  • 1 pre-made angel food cake, cut into 1-inch slices
  • 2/3 cup sugar
  • 1 pound cream cheese, at room temperature
  • 2 cups heavy cream, at room temperature
Berries
  • 2 pints blueberries
  • 2 pints strawberries, hulled and sliced
Patriotic Berry Trifle

Instructions

  1. Make the lemon–almond syrup
  2. Brush and cube the cake
  3. Whip the cream cheese filling
  4. Begin assembling the trifle
  5. Add strawberries and the second layer
  6. Finish with decorative fruit

Notes

  • This trifle is best served chilled and can be made up to 6 hours in advance.
  • For a stronger citrus flavor, increase lemon juice to 1/3 cup.
  • For a softer texture, replace angel food cake with pound cake or ladyfingers.

Tags

summer berry 4th of july make ahead trifle