I heard of this recipe from my friend, Sam, who had gotten it from Martha Stewart.
It calls for store bought pound cake, which makes it super easy, but I've always made my own.
I usually put almost double the pound cake in this trifle. I have also had success with the combination of fresh mango chunks and sliced strawberries.
Red, White, and Blueberry Trifle
Serves 6; prep time: 30 minutes; total time: 1 hour 30 minutes
This dessert would be right at home at a Fourth of July barbecue. You can substitute sliced fresh strawberries for the raspberries, if you prefer.
- 1/4 cup sugar plus 1/3 cup
- 1/4 cup fresh lemon juice
- 1 store-bought pound cake (12 ounces), cut into 3/4-inch-thick slices
- 1 bar reduced-fat cream cheese (8 ounces), room temperature
- 1 cup heavy cream
- 3 cups fresh blueberries (three 1/2-pint containers), rinsed and dried
- 3 cups (two 6-ounce containers) fresh raspberries or sliced strawberries
- Make lemon syrup: In a small saucepan, bring 1/4 cup sugar, lemon juice, and 1/4 cup water to a boil over medium heat, stirring to dissolve sugar. Let cool completely, then brush over both sides of cake slices. Quarter each slice.
- With an electric mixer, beat cream cheese with 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.
Cover, and refrigerate until chilled, at least 1 hour and up to overnight.