Description
A festive and refreshing layered dessert made with fresh berries, creamy filling, and cake—perfect for patriotic holidays like the 4th of July.
Ingredients
Units
Scale
- 1 pound cake or angel food cake, cubed
- 1 package (8 oz) cream cheese, softened
- 1 cup powdered sugar
- 1 teaspoon vanilla extract
- 2 cups heavy whipping cream
- 1 cup strawberries, sliced
- 1 cup blueberries
- 1 cup raspberries
Instructions
- In a large mixing bowl, beat the cream cheese until smooth.
- Add powdered sugar and vanilla extract, beating until combined.
- In a separate bowl, whip the heavy cream until stiff peaks form.
- Gently fold the whipped cream into the cream cheese mixture to make the filling.
- In a trifle dish or large glass bowl, layer one-third of the cake cubes.
- Spread one-third of the cream mixture over the cake.
- Add a layer of strawberries, blueberries, and raspberries.
- Repeat layers until all ingredients are used, finishing with berries on top.
- Chill in the refrigerator for at least 2 hours before serving.
Notes
- You can substitute pound cake with angel food cake for a lighter version.
- Chill the beaters and bowl before whipping cream for better results.
- Best served within 24 hours for optimal freshness and texture.
Nutrition
- Serving Size: 1 cup
- Calories: 320
- Sugar: 18g
- Sodium: 140mg
- Fat: 20g
- Saturated Fat: 12g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 65mg