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Easy Red White and Blue Berry Trifle Recipe with Cream Cheese Mousse for Perfect Summer Desserts

red white and blue berry trifle - featured image
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A quick and festive summer dessert featuring layers of angel food cake, fresh berries, and a silky cream cheese mousse. Perfect for gatherings and easy to prepare with simple ingredients.

Ingredients

Scale
  • 12 ounces angel food cake, cut or torn into bite-sized pieces
  • 1 cup fresh strawberries, hulled and sliced
  • 1 cup fresh blueberries, rinsed and dried
  • 1 cup fresh raspberries, gently rinsed
  • 8 ounces cream cheese, softened
  • 1 cup heavy whipping cream, cold
  • ½ cup powdered sugar
  • 1 teaspoon vanilla extract
  • Zest of one lemon

Instructions

  1. Rinse strawberries, blueberries, and raspberries under cold water. Hull and slice the strawberries, then set all berries aside on paper towels to dry well.
  2. Tear or cut the angel food cake into bite-sized pieces (about 1-inch cubes). Cover with a clean towel to prevent drying.
  3. In a medium bowl, beat the softened cream cheese with an electric mixer on medium speed until smooth and creamy (about 2 minutes).
  4. Add the powdered sugar, vanilla extract, and lemon zest to the cream cheese. Beat again until fully combined.
  5. In a separate large bowl, whip the cold heavy cream until stiff peaks form (3-4 minutes on high speed).
  6. Gently fold the whipped cream into the cream cheese mixture using a rubber spatula in batches to keep the mousse light and airy.
  7. Assemble the trifle by layering angel food cake pieces evenly on the bottom of a trifle bowl.
  8. Add a layer of mixed berries over the cake, distributing evenly but not overcrowding.
  9. Spread a generous layer of cream cheese mousse over the berries, smoothing it out gently.
  10. Repeat layering until the bowl is filled, finishing with a layer of berries on top.
  11. Cover the trifle with plastic wrap and refrigerate for at least 2 hours to let flavors meld and mousse set.

Notes

Use softened cream cheese and cold heavy cream for best mousse texture. Fold whipped cream gently to keep mousse airy. Chill mousse if it becomes too soft while folding. Assemble quickly to prevent cake from becoming soggy. Frozen berries can be used if thawed and drained well. For gluten-free, use gluten-free cake. For vegan, use dairy-free cream cheese and coconut cream.

Nutrition

Keywords: red white and blue trifle, berry trifle, cream cheese mousse, summer dessert, easy trifle recipe, patriotic dessert, angel food cake dessert

Find it online: https://emmaoven.com/easy-red-white-and-blue-berry-trifle-recipe-with-cream-cheese-mousse-for-perfect-summer-desserts/