Red, White, and Blue Trifle

• Prep Time: 20 minutes  • Cook Time: 1 hour  • Chill Time: 2 hours

• Total Time: 3 hours 20 minutes   • Servings: 12

This is a dessert that your guests won’t soon forget. You can even make it up to 24 hours in advance. Beautiful, delicious, and so much fun to serve! Let guests dig into this patriotic trifle and serve themselves all the wonderful layers of yumminess!

INGREDIENTS

• 16 oz fresh blueberries fresh
• 1½ cups sugar, divided
• 2 tbsp lemon juice, fresh
• ¼ tsp Kosher salt
• 1 tbsp cornstarch
• 32 oz strawberries, stems removed and thinly sliced
• 8 oz cream cheese room temperature
• 2¼ cups heavy cream, divided
• 1 tsp vanilla extract
• 1 12 oz angel food cake premade, cut into bite-sized pieces

INSTRUCTIONS

MAKE THE BLUEBERRY SAUCE

Add most of the blueberries (leaving a handful for decorating), ½ cup sugar, lemon juice, and salt to a saucepan over medium heat. Bring to a boil then lower the heat and simmer for 15 minutes. Make a slurry of 1 tbsp of cornstarch mixed with 1 tbsp of water. Stir in the slurry after about 10 minutes of cooking the blueberries. The sauce should be somewhat thick. Transfer to a heat-proof bowl and let cool.

PREPARE THE STRAWBERRIES

Divide the strawberries into two bowls. Cover one bowl with plastic and set aside. Add ½ cup sugar to the other bowl and gently toss with a spoon to fully coat the berries. Cover with plastic wrap and place in the refrigerator for 2 or up to 24 hours.

MAKE THE CREAM SAUCE

Place the softened cream cheese, the remaining ½ cup sugar, ¼ cup cream, and vanilla extract into a stand mixer. Beat on medium until fluffy, 1 to 2 minutes. In a separate bowl, add the remaining 2 cups of cream and use a hand mixer on HIGH to beat until stiff peaks form. Fold about half of the thickened cream into the cream cheese mixture. Gently stir until fully incorporated. Fold in the remaining stiff peaks and stir until just mixed.

ASSEMBLE THE TRIFLE

Add half of the angel food cake pieces to the bottom of the trifle. Spoon in half of the blueberry sauce and then half of the cream mixture over the blueberries. Use a slotted spoon to place the macerated strawberries over the cream. Add the remaining cake pieces, then blueberry sauce, and the top with the remaining cream sauce. Arrange the fresh strawberries in a circle along the outer edge of the dish. Mound the reserved fresh blueberries in the center.

Cover with plastic wrap and place in the refrigerator for 1 hour or up to 24 hours. Serve chilled or at room temperature.

Serve chilled or at room temperature.