Fourth of July is such a fun holiday to celebrate with friends, family and fireworks and it’s a great holiday to eat lots of deliciously festive food. Even though I knew I wouldn’t be home for the Fourth this year, I knew I wanted to make a great blog post for the holiday. Once I decided what I was going to make, I was so excited to work on it – I got to buy a trifle dish and make a fun dessert! Also, major plus that it ended up being a super delicious treat that was perfect on a hot day. There are so many trifles recipes that can be made but I especially love this patriotic version.
I won’t get to enjoy this treat over the weekend because I will be in Sacramento/Redding, California, for the Fourth so if you don’t hear from me in awhile it’s probably because I died in the heat… I’m a Seattle girl, I am not cut out to survive in temperatures over 100*, let alone over 110*.
So this was a fun red, white and blue treat for Jesse and I to eat during the week leading up to our Independence Day. I think Jesse loves that I have a food blog because he gets to eat all the yummy food and dessert that is made – it makes for one happy hubby!!
I’ve never made a trifle before but after making this one I think a trifle is going to pop up more often on my blog! This version was super simple to make and only required minimal ingredients and didn’t take much time to assemble either.
Here’s what you need :
Angel food cake, vanilla pudding, fresh strawberries and fresh blueberries
Start by cutting the angel food cake into 1-inch cubes…
And use half the cubes to make the base layer in the trifle dish. Make sure they fit in the bowl nice and tight so that you have a distinct base layer… I didn’t do this well enough so the next layer sort of took over.
Chop off the ends of the strawberries and then slice them up – I like the large slices for the edging but smaller chunks to fill in the layer.
Use the slices to create a sort of wall around the bowl for the second layer and then fill it in with strawberries. The problem I had with making a wall is that my strawberries were a little too large because I wasn’t able to do the same thing with the second layer of strawberries. It’s a nice idea – but next time I’ll have to use the smaller strawberries in the container for the wall and the larger berries for filling in the center.
The next layer is going to be the pudding. I used vanilla pudding but any other flavor can be used like white chocolate or cheesecake. I whipped this up earlier in the day with just 2 cups of milk and it set in about 5 minutes. Use half the pudding to make this next layer.
I purposefully tried to hide the pudding a little since it ended up being more of a pale yellow color and I didn’t want to ruin my red, white and blue theme with yellowish pudding.
The final layer is blueberries. This layer was a little tricky because I wanted to be able to see the blueberries from the outside without using a million of the tiny berries – so make the layer the best you can and call it good! Next time I would make more pudding so that I can use it as more of a separator between the strawberries and blueberries which should lower the number of berries I have to use to get my layers.
Repeat each layer starting with the angel food cake then strawberries, pudding and finish off with the rest of the blueberries.
I made a fresh batch of whipped cream to top off the trifle with a few sliced strawberries and a couple blueberries to top off the whipped cream and give the dish a final touch.
Once it’s completed the trifle needs to set in the fridge at least an hour but can be left for up to a night before digging in… Hold off on the whipped cream until right before serving if possible.
This patriotic trifle is just as delicious as it is pretty! Take this with you to your Fourth of July party or any other event and it’s sure to be a crowd pleaser.
Happy Independence Day!
- Angel Food Cake, cut into 1" cubes
- Fresh Strawberries, hulled and sliced
- Fresh Blueberries
- Vanilla Pudding (the box mix plus 2 cups milk)
- Whipping Cream
- Vanilla Extract
- Start by making the base layer with half of the angel food cake, pack it in tight
- Make the second layer using half of the sliced strawberries
- Use half of the pudding to spread across the strawberries
- Cover the pudding with half of the blueberries
- Repeat the layers : Angel food cake, strawberries, pudding and blueberries to finish off the ingredients.
- Top with Whipped Cream and a few slices of fruit.
- Cover and put into the fridge for at least an hour before serving
- Pour the cream into a bowl with a pack of splenda and a teaspoon of vanilla. Mix on HIGH until stiff peaks form - about 3-4 minutes.