Ingredients:

  • 1 (10-12 ounce) angel food cake
  • 1 pint fresh strawberries, hulled and sliced
  • 1 pint fresh blueberries
  • 1 pint fresh raspberries
  • 2 tablespoons granulated sugar (optional)
  • 2 cups heavy whipping cream, cold
  • 1/4 cup powdered sugar
  • 1 teaspoon pure vanilla extract
  • 1 tablespoon lemon zest, finely grated

Instructions:

  1. Gently wash and dry the strawberries, blueberries, and raspberries. Hull and slice the strawberries. In a large bowl, combine all berries. Sprinkle with granulated sugar (if desired) and gently toss.
  2. In a chilled bowl, pour in the heavy whipping cream. Beat with an electric mixer (or whisk) until soft peaks form. Gradually add the powdered sugar, vanilla extract, and lemon zest. Continue beating until stiff peaks form. Be careful not to overwhip.
  3. Cut the angel food cake into bite-sized cubes.
  4. In the trifle bowl (or individual glasses), begin layering: cake cubes, berry mixture, and lemon whipped cream. Repeat the layers until all ingredients are used, ending with a generous layer of whipped cream on top.
  5. Cover the trifle and chill in the refrigerator for at least 30 minutes to allow the flavors to meld. This step enhances the taste, but it's perfectly delicious if served immediately.
  6. Before serving, garnish with a few extra berries, a sprinkle of lemon zest, or edible star-shaped sprinkles for an extra patriotic touch!