Friday, May 24, 2013

Memorial Day Red, White, and Blue Trifle

Photo from Briar Rose Bed & Breakfast



  • 1/4 cup plus 1/3 cup sugar
  • 1 store-bought pound cake (12 ounces), cut into cubes and stars with small star cookie cutter
  • 1  (8 ounces) cream cheese, room temperature
  • 1 cup heavy cream
  • 3 cups fresh blueberries (three 1/2-pint containers), rinsed and dried
  • 3 cups fresh raspberries (two 6-ounce containers)


  •  Slice pound cake into cubes and cut out a few star shapes to garnish top.

  •  With an electric mixer, beat cream cheese with remaining 1/3 cup sugar on high speed until lightened. With mixer on medium speed, gradually add heavy cream in a steady stream; continue beating until mixture is light and airy (mixture will be like a very soft whipped cream).
  • Arrange half the cake pieces in the bottom of a 2-quart serving dish. Spoon half the cream-cheese mixture over cake in dollops; spread to sides of dish. Scatter half the blueberries and raspberries on top. Repeat layering with remaining cake, cream-cheese mixture, and berries, piling berries in the center.

    • Garnish top with star shaped cake
  • Cover, and refrigerate until chilled, at least 1 hour and up to overnight.

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