Sunday, 3 July 2011

Red, White, and Blue Trifle

I of course found this on Martha. It is delish and looks so pretty. The new thing to do is put your treats in a mason jar.  Haha, like I really know what the new thing to do is.  I loved doing it this way.  You can serve it in a bowl but the mason jar is so fun. I love the 4th of July and wanted to make something extra special.  This really was a lot of fun for me. 


  • 1/4 cup plus 1/3 cup sugar
  • 1/4 cup fresh lemon juice and 1/2 tsp lemon zest
  • 1 store-bought pound cake (12 ounces), cut into 3/4-inch-thick slices
  • 1 bar (8 ounces) reduced-fat cream cheese, room temperature
  • 1 cup heavy cream
  • 3 cups fresh blueberries (three 1/2-pint containers), rinsed and dried
  • 3 cups fresh raspberries (two 6-ounce containers)


  1. Make lemon syrup: In a small saucepan, bring 1/4 cup sugar, lemon juice, and 1/4 cup water to a boil over medium heat, stirring to dissolve sugar. Let cool completely, then brush over both sides of cake slices. Quarter each slice.
  2. With an electric mixer, beat cream cheese with remaining 1/3 cup sugar, and lemon zest on high speed until lightened. With mixer on medium speed, gradually add heavy cream in a steady stream; continue beating until mixture is light and airy (mixture will be like a very soft whipped cream).
  3. Arrange half the cake pieces in the bottom of a 2-quart serving dish or in a small mason jar. Spoon half the cream-cheese mixture over cake in dollops; spread to sides of dish. Scatter half the blueberries and raspberries on top. Repeat layering with remaining cake, cream-cheese mixture, and berries, piling berries in the center.  If you are using a mason jar cut a 2 in square to put in the bottom and layer just like above only in smaller amounts. 
  4. Cover, and refrigerate until chilled, at least 1 hour and up to overnight.  
I hope you have a fabulous 4th of July and remember to ENJOY!