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Easy Red White and Blue Berry Trifle Recipe Perfect for Summer Dessert

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A quick and easy layered trifle featuring fresh strawberries, blueberries, mascarpone cream, and angel food cake, perfect for summer celebrations and festive gatherings.

Ingredients

Scale
  • 2 cups fresh strawberries, hulled and sliced
  • 1 ½ cups fresh blueberries, washed and dried
  • 8 ounces mascarpone cheese, softened
  • 1 cup heavy cream, cold
  • ¼ cup powdered sugar
  • 1 teaspoon vanilla extract
  • 1 pre-made angel food cake, cut into 1-inch cubes
  • 1 teaspoon lemon zest

Instructions

  1. Rinse strawberries and blueberries gently under cold water. Hull and slice the strawberries. Set aside on paper towels to dry slightly.
  2. In a chilled mixing bowl, combine mascarpone, heavy cream, powdered sugar, and vanilla extract. Whip with an electric mixer on medium speed until soft peaks form.
  3. Cut the angel food cake into roughly 1-inch cubes. Optionally, lightly toast the cubes in a 350°F (175°C) oven for 5 minutes.
  4. In a trifle bowl, layer cake cubes covering the bottom, then spoon mascarpone cream over the cake, followed by a layer of strawberries, then blueberries. Sprinkle lemon zest over the berries.
  5. Repeat layering until the bowl is filled, finishing with a layer of berries and a final dusting of lemon zest.
  6. Cover the trifle with plastic wrap and refrigerate for at least 2 hours or overnight to let flavors meld and cake soften.

Notes

Use cold mascarpone and cream for best whipping results. Gently blot berries if very juicy to avoid soggy layers. Assemble close to serving time for firmer texture or chill overnight for softer, melded flavors. Substitute gluten-free sponge cake for gluten-free version. Cream cheese with heavy cream or coconut cream can substitute mascarpone.

Nutrition

Keywords: berry trifle, summer dessert, mascarpone trifle, red white and blue dessert, easy trifle recipe, patriotic dessert, angel food cake dessert

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