Description

Celebrate Independence Day with this stunning 4th of July Trifle, featuring layers of fluffy angel food cake, fresh strawberries, and blueberries topped with airy whipped cream. This dessert is not only a visual delight but also a refreshing treat that embodies the spirit of summer gatherings. Easy to prepare ahead of time, it’s sure to impress your guests and become the star of any festive table.

Ingredients

Scale

1 (10 oz) package angel food cake
2 cups fresh strawberries, sliced
2 cups fresh blueberries
2 cups whipped cream (homemade or store-bought)
Fresh mint leaves for garnish

Instructions

Wash strawberries and blueberries thoroughly. Slice strawberries.
Cut angel food cake into one-inch cubes.
In a large glass bowl or individual cups, layer angel food cake cubes, sliced strawberries, and a dollop of whipped cream.
Repeat layers until all ingredients are used or the serving vessel is full.
Cover with plastic wrap and chill in the fridge for at least one hour.
Garnish with mint leaves before serving.

Nutrition

Serving Size: 1 cup (240g)
Calories: 220
Sugar: 19g
Sodium: 85mg
Fat: 9g
Saturated Fat: 5g
Unsaturated Fat: 3g
Trans Fat: 0g
Carbohydrates: 32g
Fiber: 1g
Protein: 3g
Cholesterol: 30mg

Keywords: - Substitute vanilla pudding for whipped cream for added richness.- Try using raspberries or blackberries for different berry flavors.- Ensure the cake is completely cool before layering to maintain texture.