Sunday, July 6, 2014

Red, White, & Blue Berry Trifle


 
PIN ME!
Summer is a busy season for us.
I do apologize if I have not been posting much.
This year has been full of great surprises for The Red Apron.
And I am hoping all the blessing continues.
My inbox have been quiet full with requests for my Berry trifle
since I posted it on Social Media.
So here it is.
Your wish is my command!




INGREDIENTS:


1 9 oz. Angel Food Cake, cut into 1/2 inch-thick slices
1 bar (8 oz.) cream cheese, room temperature
1 pint whipping cream
1/3 + 2 tbs. granulated sugar
2 pints Blueberries
1 lb. Strawberries, divide
1 6 oz. tray Raspberries (optional)



DIRECTIONS:

  • Using a whisk attachment, beat cream cheese and sugar on high speed until lightened.
  • Adjust speed to medium speed and gradually add whipping cream in a heavy stream,
  • continue beating until light and airy (it should be medium soft whipped cream).
  • Arrange the cake pieces at the bottom of your serving dish.
  • Spoon the cream cheese mixture over the cake.
  • Top with Blueberries, spoon cream cheese mixture on top of berries.
  • Repeat layering but this time add raspberries and half of the strawberries.
  • Finish it off by arranging berries in a beautiful and neat pattern.
  • Cover and Refrigerate for at least an hour before serving.


Note:

You can substitute angel food cake with pound cake if you wish. You will need 2.
You can substitute raspberries with fresh strawberries, just add another pint to your list.





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