Ingredients
– 1 (13 to 16 oz) store-bought angel food cake
– 3 tablespoons fresh lemon juice
– 1 1/2 teaspoons lemon zest
– 3 tablespoons honey
– 1 3/4 cups heavy cream, well chilled
– 12 oz cream cheese, slightly softened
– 1 1/4 cups (160g) powdered sugar
– 1 1/2 teaspoons vanilla extract
– 16 oz fresh strawberries, hulled and sliced
– 18 oz fresh blueberries
– 6 oz fresh raspberries, optional
– Mint leaves, optional
Instructions
1-Start by slicing the angel food cake into 3/4-inch thick slices to create a solid base.
2-Mix lemon juice, lemon zest, and honey in a small bowl, then brush it over the cake slices for added flavor.
3-Cut the brushed slices into 3/4-inch cubes and set them aside to absorb the zesty mixture.
4-Whip the heavy cream on medium speed until it thickens, then switch to high speed for stiff peaks keep it cold for the best hold.
5-In another bowl, blend cream cheese, powdered sugar, and vanilla extract until fluffy, then fold in the whipped cream.
6-In your trifle dish, layer half the cake cubes at the bottom, add half the blueberries, spread half the cream mixture, and top with half the strawberries.
7-Repeat the layers with the remaining ingredients, finishing with berries and a touch of mint for decoration.
8-Refrigerate for at least 2 hours so the flavors blend together nicely before you serve it up.
Last Step:
Please leave a rating and comment letting us know how you liked this recipe! This helps our business to thrive and continue providing free, high-quality recipes for you.Notes
🍋 Use fresh lemon juice and zest to brighten the flavor.
🍓 Choose sweet, seasonal berries for best taste.
❄️ Whip heavy cream to stiff peaks and keep cold to maintain dessert texture.
- Prep Time: 25 minutes
- Category: Dessert
- Method: Layering
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 492
- Sugar: 43 g
- Sodium: 308 mg
- Fat: 27 g
- Saturated Fat: 16 g
- Carbohydrates: 59 g
- Fiber: 3 g
- Protein: 6 g
- Cholesterol: 81 mg