July Fourth Strawberry Blueberry Trifle Recipes

RED, WHITE AND BLUEBERRY TRIFLE

Steps:

• Trim and quarter the strawberries and set aside. Combine the blueberries, blackberries, 1/2 cup granulated sugar, 1/3 cup water, lemon zest, juice and salt in a medium saucepot. Bring to a simmer over medium heat and continue to cook, stirring occasionally, until the berries break down and the sauce thickens, 15 to 20 minutes. Remove from the heat and cool.
• Place the cream cheese, 1/4 cup cream, the remaining 1/4 cup granulated sugar and the vanilla extract in a large bowl and beat on medium speed until smooth and fluffy. In a second large bowl, whip the remaining cream until stiff peaks form. Fold about one-quarter of the whipped cream into the cream cheese mixture until lightened, and then fold in the remaining whipped cream.
• To assemble the trifle, rip or cut the angel food cake into 2-inch pieces. Place half the cake pieces in the bottom of a 12-to-14-cup trifle dish or large bowl. Top with about half the blueberry sauce, half the cream and half the quartered strawberries. Repeat the layers with the remaining cake, berry sauce, cream and strawberries. Cover with plastic wrap and chill 8 hours or overnight. Before serving either dust with confectioners' sugar or heat the apple jelly in the microwave for 25 seconds to loosen, and then brush over the strawberries.

PATRIOTIC BERRY TRIFLE

Steps:

• Heat 1/4 cup sugar, the lemon juice and 1/4 cup water in a saucepan over medium-high heat, stirring, until the sugar dissolves. Remove from the heat and stir in the almond extract.
• Brush both sides of each slice of cake with the syrup. Cut the slices into 1-inch cubes.
• Beat the remaining 2/3 cup sugar and the cream cheese with a mixer on medium speed until smooth and light. Add the cream and beat on medium-high speed until smooth and the consistency of whipped cream.
• Arrange half of the cake cubes in the bottom of a 13-cup trifle dish. Sprinkle evenly with a layer of blueberries. Dollop half of the cream mixture over the blueberries and gently spread. Top with a layer of strawberries. Layer the remaining cake cubes on top of the strawberries, then sprinkle with more blueberries and top with the remaining cream mixture. Finish with the remaining strawberries and blueberries, arranging them in a decorative pattern. Cover and refrigerate 1 hour.

STRAWBERRY BLUEBERRY POUND CAKE TRIFLE

Steps:

• Cut pound cake into slices.
• Find a glass about the size of your trifle glass and cut 4 circles and insert in bottom of trifle glasses.
• Wash, trim and slice strawberries (reserve 4 strawberries for tops).
• Wash blueberries.
• Whip cream and powdered sugar until peaks form.
• Place a layer of strawberry slices on top of each. Top strawberries with whipped cream and level it off.
• Gently place a ring of blueberries around glass.
• Place a strawberry in each center and serve.

JULY FOURTH STRAWBERRY, BLUEBERRY TRIFLE

Steps:

• 1. In a large bowl, combine sweetened condensed milk, lemon zest and water. Mix well.
• 2. Add pudding mix and beat until well blended.
• 3. Chill 5 minutes.
• 4. Fold in whipped cream.
• 5. Spoon 2 cups pudding mixture into trifle bowl or large clear bowl.
• 6. Layer with half the cake cubes, the strawberries and half the pudding mixture that is left.
• 7. Layer with remaining cake cubes, blueberries and the remaining pudding mixture.
• 8. Chill at least 4 hours. Garnish as desired with whipped cream and a few berries.
• 9. Tip: Fresh peeled and sliced peaches may be substituted for strawberries. If you garnish with any peaches, put a little lemon juice on them so they don't turn brown.

SUPER STRAWBERRY TRIFLE

Steps:

• Toss strawberries and sugar together in a bowl; refrigerate for 30 minutes.
• Beat milk and pudding mix together in a bowl with a whisk for about 2 minutes; fold whipped topping into the pudding mixture.
• Slice angel food cake horizontally into 3 layers. Spread strawberry jam onto cut side of 1 layer putting it together with one of the remaining layers; cut into 2 inch pieces. Spread jam onto the remaining layer and also cut into 2-inch pieces; sandwich pieces together.
• Layer about half the cake pieces into the bottom of a trifle bowl; top with a layer of about half the strawberries. Spread a layer of the pudding mixture atop the strawberries. Repeat layering. Top with blueberries.
• Cover bowl with plastic wrap and refrigerate for 4 hours.