Monthly Archives: July 2013

Red White and Blue Berry Trifle Cake

Berry Trifle with Spring Form PanRed White Blue Trifle Cake

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Berry Trifle
Compliments of JennaDish
4 to 5 cups berries, rinsed, dried, cut to the size of red berries (raspberries, cherries, strawberries)
1 to 1 1/2 cups blueberries for the top
1/4 cup confectioners sugar
4 oz cream cheese, softened
8 oz Cool Whip
1 Angel Food Cake
Prepare a 9-inch spring form pan by cutting a round piece of parchment paper to fit the bottom of the pan.
To get the paper to stick better, lightly spray cooking spray on the pan.
Cut 1 or 2 pieces of parchment paper that will fit around the sides, extending about 1″ above the rim.
In a medium bowl, fold 1/4 cup sugar into the red berries and let sit.
In a separate bowl, fold cream cheese and cool whip until smooth.
Cut the cake in pieces, of uniform height, and place half the cake in the bottom of the pan, as shown in photos above. Make sure not to leave large gaps for the fruit to fall through.
Next, spoon half the red berries mixture over the cake.
Next smooth half the cream cheese spread over the berries.  Repeat the cake, berries, cream cheese layering.  Place blueberries on the top.Refrigerate for about 3 hours or more.
When ready to serve, remove the side of the pan, remove the parchment paper on the side.
The dessert will cut smoothly and the parchment paper on the bottom will stay on the bottom, as long as you are reasonably careful not to gouge it.