Patriotic Trifle

©2017 Drew Emborsky, aka The Crochet Dude®

Ingredients

1 store-bought angel food cake
3 c chopped strawberries
12 whole straweberries for decoration
3 c blueberries
4 c whipping cream
sugar
1 tsp hazelnut flavoring (or 1 tbsp Frangelico liquor if this is for adults)

You will also need a 9″ trifle dish or large bowl




Preparation

Place chopped strawberries in a bowl, sprinkle with 2 tbsp sugar, toss and set aside. Repeat process with blueberries. Cut off end of decorative strawberries so that they stand up; sprinkle with 2 tbsp sugar and set aside. Chop angel food cake into approx 2″ chunks.







In an electric mixture begin whipping the cream until it just starts to thicken. Add 4 tbsp sugar and the flavoring (or liquor), continue to beat until peaks form. Honestly you could just use Cool Whip. Just saying.

Assembly

Place half the angel food cake on the bottom of the trifle dish. Plop half the whipped cream on top and spread evenly. Using a slotted spoon slather all the chopped strawberries next (including as little juice as possible as this could get one’s bottom soggier than one might hope). Finally place half the blueberries. Make sure the strawberries and blueberries make it all the way to the edge so that you can see them!

Place the second half of the angel food cake (press gently down to compact it just slightly). Evenly spread the remaining whipped cream. Place the strawberries standing up and sprinkle the rest of the blueberries over the top.

I like to serve this immediately but if that makes it too stressful you can cover it loosely with plastic wrap and refrigerate it for up to 4 hours.

Serves 1 (just kidding it’s a LOT of dessert but I really would like to have it all to myself)

 
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