Tomorrow, we celebrate the red white and blue with a beautiful trifle with strawberries, blueberries and homemade whipped cream. This all-American dessert can be made ahead and refrigerated, so it is perfect for a holiday cookout, and it’s much easier to make than it looks. Don’t worry, we won’t tell your friends you didn’t spend all day in the kitchen.
Test Kitchen Tip: The trifle can be made kid-friendly by replacing the almond liqueur with pineapple or orange juice. Or, make them their own special treat, a Strawberry Parfait.
Red, White and Blue Trifle
YIELDS: 12 servings
This festive take on the traditional trifle uses strawberries, blueberries and whipped cream to create a patriotic look that works any time of year.
1 (10.75 ounce) package pound cake
1/2 cup almond flavored liqueur
1 cup strawberry jam
3 cups heavy cream
1/4 cup sugar
1 teaspoon vanilla extract
1 (16 ounce) package strawberries
1 (16 ounce) package blueberries
Cut pound cake horizontally into three layers; brush both sides of each layer with liqueur.
Divide and spread jam on top of bottom and middle pound cake layers. Stack layers and cut into 12 slices. Cut each slice in half.
Line the bottom and side of trifle bowl with pound cake slices. Top with half of the strawberries and blueberries.
In a large mixing bowl, beat heavy cream, sugar and vanilla until soft peaks form. Spread half of the whipped cream over fruit in bowl.
Set aside strawberries and blueberries for garnish. Top with remaining fruit and whipped cream. Garnish with remaining fruit.
Cover and refrigerate 4 hours or overnight. Refrigerate any leftovers.
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