Mini Patriotic Berry Trifles
Submitted by Heather Bilyeu
- 3 C heavy whipping cream
- 2 (8 oz) packages cream cheese, room temperature
- 1 ½ C powdered sugar
- 2 tsp vanilla extract
- ¼ tsp salt
- Angel food cake, store-bought or made from mix
- 18 oz fresh blueberries
- 12 oz fresh raspberries
- 2 lb fresh strawberries
In stand mixer, add heavy whipping cream and beat on high for 3-4 minutes until stiff peaks form. (You may need to divide and whip in two batches.)
In large bowl, add cream cheese, sugar, vanilla and salt. Beat with hand mixer until smooth, light and fluffy—about 1–2 minutes. Add whipped cream to cream cheese bowl and fold in with spatula until well combined.
Cube angel food cake into 1-inch squares. Slice strawberries.
In small trifle or ice cream cups, add a couple of pieces of angel food cake. Pipe or spoon cream cheese mixture on top; add berries. Repeat layers until cup is full, ending with berries. This can also be made in a regular trifle dish, instead of individual cups. Follow the same stacking pattern.
Serve immediately and enjoy. Serves 12.