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Red White and Blue Berries and Cream Trifles

Festive and delicious angel food cake with tangy sweet cream and fresh berries. Serve it up with an American flag toothpick!

Course: Dessert
Cuisine: American
Keyword: berries and cream, trifles
Servings: 12 servings
Author: Kami | NoBiggie.net
  • 2-3 lbs. fresh strawberries washed, sliced and stems removed
  • 1 lb. fresh blueberries washed
  • 1 angel food cake mix (or store bought angel food cake)
  • Mini American flag toothpicks *optional
For the Tangy Cream Layer:
  • 2 8 8oz. packages cream cheese softened to room temp
  • 1 tablespoon vanilla extract
  • 1/4 teaspoon almond extract
  • 1 tablespoon lemon zest
  • 1 1/2 cups powdered sugar
  • 1 cup sour cream
  • 1 cup heavy cream
For the Whipped Cream Layer:
  • 1 cup heavy cream
  • 1/2 teaspoon vanilla extract
  • 1 tablespoon powdered sugar
For the Cake:
  1. Mix and bake the angel food cake according to the box directions. Bake the cake in an angel food cake pan or in bread loaf pans. Remove from the oven to cool. Cut the cake into cubes.

For the Tangy Whipped Cream:
  1. In a mixing bowl with a stand mixer (or hand mixer) whip together the cream cheese, vanilla, almond extract and lemon zest until smooth. Add in the sour cream and powdered sugar until blended in. Add in the heavy cream, vanilla and powdered sugar and whip until thickened (careful to not over beat). Alternatively you can whip the sweetened cream and just fold it into the cream cheese mixture. Either way it all comes together for a tangy sweet cream mixture.
  2. In a separate bowl: whip the additional cup of heavy cream with powdered sugar and vanilla for the sweet whipped cream topping.

  3. Chill the cream mixtures while you prepare the cake and berries (wash and slice the strawberries).

  4. In individual cups, layer a dollop of the cream cheese mixture, some cubes of cake, fresh berries, more of the cream cheese mixture, more fresh berries and finish off with sweet whipped cream and an American flag toothpick on top. Keep chilled in the fridge until ready to serve.