Description
Fresh berries with angel food cake and whipped cream make a delicious and pretty (and fast) dessert for any 4th of July party.
Ingredients
- ½ teaspoons Vanilla
- 1 Tablespoon Water
- ½ teaspoons Gelatin
- 2 cups Whipping Cream
- 2 Tablespoons Sugar
- 1 whole Cake (See Note)
- 1 quart Strawberries
- 1 pint Blueberries
Preparation
Note: For the cake, use one that matches the size of your trifle or punch bowl. You’ll need five 1-inch layers or slices to fill a 9-inch tall bowl. Or you can just cube up the cake for the white stripes.
Put bowl and beater or whisk in fridge for at least 15 minutes.
Mix vanilla, water and gelatin. If gelatin hasn’t dissolved after about 5 minutes, heat it in microwave for 10 seconds on 50% power then stir thoroughly to dissolve gelatin. Let cool completely, but do not let it set up.
Add cream and sugar to mixing bowl and beat on medium speed until bubbly. Add gelatin mixture, increase heat to high and beat for 1–2 minutes until beater starts to leave tracks in cream, and then watch carefully. You want it to be stiff but you have to stop it before it starts to turn into butter. You’ll see tiny lumps appear if this is happening.
Slice cake horizontally into 1-inch layers. Put one layer in bottom of bowl. Spoon strawberries in a ring around the glass and then fill middle with whipped cream. Repeat two more times, ending with strawberries.
For the blueberry section, slice off a 5-inch long ½-inch deep piece from the outside of the remaining three remaining slices of cake.
Place a layer of cake on top of the strawberries. Fill outer edge with strawberries, leaving the sliced edge open to fill with blueberries. Repeat with the layers and berries.
If you have whipped cream and or berries left, top the trifle with them or serve on the side.
