Description
A delightful and refreshing Berry Trifle recipe that combines layers of angel food cake, lemon-infused cream, and fresh berries for a perfect summer dessert.
Ingredients
Units
Scale
Angel Food Cake:
- 1 (13 to 16 oz) store-bought angel food cake
Lemon Infusion:
- 3 Tbsp fresh lemon juice
- 1 1/2 tsp lemon zest
- 3 Tbsp honey
Cream Mixture:
- 1 3/4 cups heavy cream, well chilled
- 12 oz. cream cheese, slightly softened
- 1 1/4 cups (160g) powdered sugar
- 1 1/2 tsp vanilla extract
Berries:
- 16 oz. fresh strawberries, hulled and sliced
- 18 oz. fresh blueberries
- 6 oz fresh raspberries, optional
Garnish:
- Mint leaves, optional
Instructions
- Slice Angel Food Cake: Slice angel food cake into 3/4-inch thick slices.
- Prepare Lemon Infusion: In a small bowl, mix lemon juice, lemon zest, and honey. Brush mixture over cake slices.
- Cube Cake: Cut cake slices into 3/4-inch cubes.
- Whip Cream: Whip heavy cream until stiff peaks form. In another bowl, whip cream cheese, sugar, and vanilla until fluffy.
- Combine Cream Mixtures: Fold whipped cream into cream cheese mixture.
- Assemble Trifle: Layer cake, berries, and cream mixture in a trifle dish. Repeat layers. Top with berries and mint.
Notes
- Best served fresh but can be refrigerated for up to 24 hours.
Nutrition
- Serving Size: 1 serving
- Calories: Approx. 380
- Sugar: Approx. 25g
- Sodium: Approx. 250mg
- Fat: Approx. 28g
- Saturated Fat: Approx. 16g
- Unsaturated Fat: Approx. 10g
- Trans Fat: 0g
- Carbohydrates: Approx. 30g
- Fiber: Approx. 3g
- Protein: Approx. 5g
- Cholesterol: Approx. 95mg
