Fresh Stars & Stripes Berry Trifle Cups
A quick and easy patriotic summer dessert featuring layers of angel food or pound cake, fresh berries, and whipped cream with a hint of lemon zest, perfect for backyard barbecues and celebrations.
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Total Time: 50 minutes
- Yield: 6 servings
- Category: Dessert
- Cuisine: American
Ingredients
- Angel food cake or pound cake, cut into 1-inch cubes
- Fresh strawberries, hulled and sliced (about 1 cup)
- Fresh blueberries (1 cup)
- Fresh raspberries (½ cup, optional)
- Granulated sugar (1 tablespoon)
- Heavy whipping cream (1 cup, chilled)
- Powdered sugar (2 tablespoons)
- Vanilla extract (1 teaspoon)
- Fresh lemon zest (½ teaspoon, optional)
- Whole berries (for topping)
- Fresh mint leaves (optional)
Instructions
- Combine sliced strawberries, blueberries, and raspberries in a bowl. Sprinkle 1 tablespoon granulated sugar over the berries and gently toss to coat. Let sit at room temperature for about 10 minutes to macerate.
- In a chilled mixing bowl, pour 1 cup heavy whipping cream. Add 2 tablespoons powdered sugar, 1 teaspoon vanilla extract, and ½ teaspoon fresh lemon zest. Beat with an electric mixer or whisk until soft peaks form.
- Cut angel food or pound cake into roughly 1-inch cubes, aiming for uniform pieces.
- Assemble the trifle cups by layering about ¼ cup cake cubes at the bottom of each cup, followed by a generous layer of macerated berries, then about 2 tablespoons whipped cream. Repeat the layers once more, ending with a final whipped cream layer.
- Top each cup with a few whole berries and a small mint leaf if desired. Chill the trifle cups in the refrigerator for at least 30 minutes before serving.
Notes
Chill bowl and beaters before whipping cream for best results. Drain excess liquid from berries if very juicy to prevent soggy cake. Stop whipping cream at soft peaks to keep it light and creamy. Assemble in advance and add fresh garnish before serving. For gluten-free, use almond flour pound cake or gluten-free angel food cake. For dairy-free, substitute coconut cream whipped with maple syrup.
Nutrition
- Serving Size: 1 trifle cup (approx
- Calories: 250
- Sugar: 20
- Sodium: 150
- Fat: 15
- Saturated Fat: 9
- Carbohydrates: 28
- Fiber: 3
- Protein: 3
Keywords: berry trifle, patriotic dessert, summer dessert, Fourth of July, easy trifle cups, angel food cake, pound cake, whipped cream dessert