Can I use a different type of cake instead of angel food cake?

Absolutely! Pound cake, vanilla sponge, or even a light lemon loaf are all wonderful alternatives. Each brings a unique texture and richness—so go with your favorite or what you have on hand.

What if I don’t have a trifle bowl?

No problem at all—any clear glass bowl will work, or layer the ingredients in cups, wine glasses, or jars for individual portions. The point is to see those eye-catching layers!

Can I make this trifle in advance?

Yes! This dessert is tailor-made for making ahead. Assemble it a few hours (or even the day) before your event and let it chill in the fridge. The flavors meld, and the cake soaks up the glaze and berries, becoming melt-in-your-mouth delicious.

Is it possible to reduce the sugar in this recipe?

Definitely. Feel free to cut back on the sugar in the cream cheese filling and glaze; the ripe berries provide plenty of natural sweetness. Just taste as you mix and adjust to your preference.

4th of July Patriotic Berry Trifle Recipe

Description

This 4th of July Patriotic Berry Trifle is a festive, vibrant dessert perfect for summer gatherings. Layers of soft angel food cake, rich cream cheese filling, and juicy fresh berries are infused with tangy lemon glaze, making every bite light yet indulgent. A show-stopping, easy-to-make treat that highlights the best of red, white, and blue flavors.

Ingredients

Units Scale

Lemon Glaze

1/4 cup sugar
1/4 cup lemon juice
1/4 cup water
1/4 teaspoon almond extract

Base

1 (14 ounce) prepared angel food cake

Cream Cheese Filling

16 ounces cream cheese (2 x 8-ounce packages), softened
2/3 cup sugar
2 cups heavy whipping cream

Fruit

4 cups blueberries
4 cups strawberries, sliced

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Instructions

Prepare the Lemon Glaze: In a small saucepan, combine 1/4 cup sugar, 1/4 cup lemon juice, and 1/4 cup water. Bring to a simmer over medium heat, stirring until the sugar dissolves. Remove from heat and stir in 1/4 teaspoon almond extract. Let cool completely.
Cube the Angel Food Cake: Using a serrated knife, cut the angel food cake into 1-inch cubes. Set aside.
Make the Cream Cheese Filling: In a large bowl, beat the softened cream cheese and 2/3 cup sugar until smooth. Add the heavy whipping cream and continue to beat until the mixture is thick, smooth, and forms soft peaks.
Assemble the Trifle: In a large trifle dish or clear glass bowl, layer half of the cubed angel food cake in the bottom. Using a pastry brush or spoon, drizzle and brush half of the cooled lemon glaze over the cake cubes. Spread half of the cream cheese filling evenly over the glaze-soaked cake. Next, layer 2 cups blueberries and 2 cups sliced strawberries on top. Repeat layers with remaining angel food cake, lemon glaze, cream filling, and fruit to create a second layer, finishing with a patriotic pattern of berries on top if desired.
Chill and Serve: Cover the trifle and refrigerate for at least 2 hours, or until well chilled and set. Serve cold for best texture and flavor.

Notes

You can prepare the trifle up to a day in advance; just add the top layer of berries right before serving for best appearance.
For a gluten-free version, use a gluten-free angel food cake.
Other berries like raspberries or blackberries can be added for extra color and flavor.
Make sure the cream cheese is fully softened to avoid lumps in the filling.

Nutrition

Serving Size: 1 cup
Calories: 340
Sugar: 33g
Sodium: 210mg
Fat: 17g
Saturated Fat: 10g
Unsaturated Fat: 6g
Trans Fat: 0g
Carbohydrates: 42g
Fiber: 2g
Protein: 5g
Cholesterol: 56mg