This patriotic strawberry and blueberry trifle is bursting with fresh fruit and delicious cream cheese layers. If you’re looking for a 4th of July recipe, then look no further!So today is our two year anniversary. My poor husband survived two years of being married to me, bless his heart. He claims it’s been the best two years of his life. He’s a smart man. We did a short weekend getaway to celebrate and then I proceeded to come home, make a trifle, and convince him to help me take pictures.
Before that we made three.. YES, THREE.. trips to the store because I kept forgetting things. My husband is extremely organized and remembers everything (he’s also in the military, I’m sure other military wives can relate). But me? Not so much. I mean I am organized, but it never fails that when we go somewhere I forget something. I’m ashamed to admit that it’s usually my husband that remembers to bring whatever it is that I forgot for me. Shouldn’t it be the other way around? I digress.
I wanted to make a 4th of July themed recipe and my first thought was that it had to involve some strawberries and blueberries. I mean it’s summertime after all, right? I decided to go with a trifle, I absolutely love trifles! This trifle is filled with a cream cheese filling that is soooo good. You can use this trifle recipe to make one large trifle or mini trifles. I prefer the mini trifles because everything is better in mini form (fact) and it’s like instant portion control. Well.. if you stop at one. Which is really hard to do with this recipe, trust me.
The best part of this recipe is that you can make it ahead of time and just refrigerate it until you’re ready to eat. I love how beautiful trifles look and they’re always a crowd pleaser. If you’re looking for a recipe to take to a 4th of July get together, this one is perfect!
- 1 angel food cake
- 1 pint fresh strawberries
- 1 pint fresh blueberries
- 2 - 8 oz. blocks cream cheese, softened
- 2 cups heavy whipping cream
- ⅔ cup granulated sugar
- Cut angel food cake into 1" cubes (if making mini trifles, be sure to cut them a little smaller)
- Slice the strawberries and set aside.
- Using a stand mixer or handheld mixer, whip the cream cheese and sugar together until smooth. Slowly add in the heavy whipping cream and whip until the mixture looks like a soft whipped cream.
- In a large trifle dish, layer half of the angel food cake on the bottom.
- Spoon half of the cream cheese mixture on top and spread evenly.
- Evenly distribute the blueberries, then the rest of the angel food cake followed by the rest of the cream cheese mixture. Add the sliced strawberries to the top.
- Top with additional whipped cream, if desired.
- Refrigerate for one hour or overnight.
Adapted from Martha Stewart