Strawberry Blackberry Summer Trifle

Total Time:
3 hr 15 min
Prep:
15 min
Inactive:
3 hr
Ingredients
  • 5 cups strawberries (about 2 pounds)
  • 3 cups blackberries (about 10 ounces)
  • 3/4 cup sugar
  • 2 cups whipping cream, chilled
  • 1/3 cup elderflower syrup or lychee syrup
  • 1 prepared angel food cake
Directions

1. Reserve a handful of whole strawberries and blackberries to top the cake.

2. Hull and halve all but reserved strawberries; toss them with sugar in a medium bowl. Cover with plastic wrap and set aside until juices release, about 1 hour.

3. Whip cream in a chilled bowl to soft peaks. Fold in elderflower syrup and set aside in refrigerator.

4. Tear or cut angel food cake into 2-inch pieces. Scatter half of cake pieces onto bottom of a trifle dish or large clear glass bowl. Add blackberries to strawberries and ladle half of the berry mixture and their juices over cake; top with half whipped cream. Repeat with remaining cake, berries and cream. Garnish top trifle with reserved whole berries and refrigerate for 2 or up to 24 hours. Serve chilled.

Calories: 340

Total Fat: 15 grams

Saturated Fat: 9 grams

Total Carbohydrate: 49 grams

Protein: 5 grams

Sodium: 27 milligrams

Cholesterol: 55 milligrams

Fiber: 3 gram


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