Description
A festive and colorful layered dessert featuring fresh berries, cake, and creamy filling, perfect for patriotic holidays like the 4th of July or Memorial Day.
Ingredients
Units
Scale
- 1 pound cake or angel food cake, cubed
- 1 pint fresh strawberries, sliced
- 1 pint fresh blueberries
- 1 pint fresh raspberries
- 2 cups heavy whipping cream
- 1/4 cup powdered sugar
- 1 teaspoon vanilla extract
- 1 (8 oz) package cream cheese, softened
- 1 cup granulated sugar
- 1 (8 oz) container whipped topping (optional, for extra fluffiness)
Instructions
- In a large mixing bowl, beat the cream cheese and granulated sugar until smooth and creamy.
- In a separate bowl, whip the heavy cream with powdered sugar and vanilla extract until stiff peaks form.
- Gently fold the whipped cream into the cream cheese mixture. If using, also fold in the whipped topping for added fluffiness.
- In a trifle dish or large glass bowl, layer one-third of the cubed cake.
- Add a layer of the cream mixture over the cake cubes.
- Top with a layer of strawberries and blueberries.
- Repeat layers two more times, finishing with berries on top in a decorative red, white, and blue pattern.
- Refrigerate for at least 2 hours before serving to allow flavors to meld.
Notes
- Use store-bought pound cake to save time.
- Can be made a day ahead and stored in the refrigerator.
- For a lighter version, use low-fat cream cheese and whipped topping.
Nutrition
- Serving Size: 1 cup
- Calories: 320
- Sugar: 28g
- Sodium: 150mg
- Fat: 18g
- Saturated Fat: 11g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 55mg