Red, White and Blue Trifle

As I mentioned in my last post, we went strawberry picking this past weekend at Stade’s Farm and Market. It was such a fun summer activity to do together as a family – I’m hoping to make it a tradition at the start of each summer. Not only was it enjoyable, but the strawberries we picked are some of the sweetest I’ve ever had. They’re definitely smaller than the ones we normally buy at the store, but juicy and delicious nonetheless.

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The farm is a little over an hour from our house, so our trip took up most of the day. Pulling up and picking strawberries definitely reminded me of apple picking in the fall, and it was fun to switch it up with a different fruit and weather. I will say, it was pretty hot and kind of tiring to bend down to pick strawberries while 27 weeks pregnant, but after eating almost 2/3 of our berries, I’d say it was well worth it.

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Since we have an abundance in our fridge, we’ve been snacking on them all week and finding ways to add them to dishes, like this grilled chicken salad I posted on Monday. After including our ruby jewels in a savory dish, my head went straight to dessert. With the Fourth of July holiday coming up, I thought it would be fun to put together a festive treat using some of our strawberries.

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I’ll tell you two great things about this trifle. Okay, wait, maybe three.

  1. It’s possibly the easiest desert you’ll ever put together (likely an exaggeration, but it’s so simple!).
  2. You can place the ingredients in one big bowl for people to dig into, or individual container/cups – the possibilities are endless.
  3. Homemade whipped cream. Enough said.

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This trifle is the bomb and super cute for your next summer or Fourth of July gathering. If you end up making it, don’t forget to lick the whip cream bowl clean, and tag your photos with #marinamakeseat! Happy summer, all!

Red, White and Blue Trifle

Serves 4-6

  • 8oz container of angel food cake (I believe that’s the normal size you can find in your grocery store’s bakery section), cut into cubes
  • 2 cups of sliced strawberries
  • 1 cup of blueberries
  • 2 cups of heavy whipping cream
  • Sugar

In a medium-sized bowl, mix the strawberries and blueberries with three tablespoons of sugar. Let the mixture sit in the fridge for about an hour or so until a watery syrup forms at the bottom of the bowl.

To make the whip cream, add heavy whipping cream and four tablespoons of sugar to a large bowl. Using an electric mixture, whisk whipping cream until stiff peaks form. Store in an airtight container in the fridge until you’re ready to use it.

To assemble the trifle (or individual trifles), place a layer of angel food cake at the bottom, followed by berries and then whipping cream. Continue repeating until you’ve reached the top of the container.

Garnish the top with additional strawberries and blueberries

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