Stars and Stripes Berry Trifle
- Ready In:
- 30mins
- Ingredients:
- 9
- Serves:
-
12
ingredients
- 2 store-bought butter pound cake, thawed and edges trimmed (16 ounces each)
- 3 tablespoons seedless raspberry jam
- 6 cups fresh blueberries
- 1 tablespoon sugar
- 1 teaspoon sugar
- 1 teaspoon water
- 3 cups fresh raspberries
- 4 cups vanilla custard, refrigerated until firm
- 1 cup lightly sweetened whipped cream
directions
-
FOR THE STARS:
- Slice each cake lengthwise into 5 equal pieces.
- Spread scant 2 teaspoons jam each on 5 cake slices and top with remaining slices to create jam sandwiches.
- Using 2-inch star cookie cutter, cut out 3 stars from each sandwich.
- Chop remaining sandwich scraps into 1/2-inch pieces and set aside.
-
FOR THE BERRIES:
- Toss blueberries, 1 T. sugar and water in bowl.
- In separate bowl, toss raspberries with remaining sugar.
- Let sit until sugar dissolves and berries are glossy, about 5 minutes.
-
TO ASSEMBLE:
- Arrange 7 star sandwiches upright around bottom of 3-quart trifle dish.
- Place 2 cups sandwich scraps in center of dish.
- Arrange 3 cups blueberries around stars, piling up blueberries so that they surround all edges of stars.
- Spread 2 cups custard in even layer on top of blueberry and cake layer.
- Place 1 cup sandwich scraps on center of custard layer.
- Arrange 2 cups raspberries around perimeter of dish.
- Spread remaining custard in even layer on top of raspberries.
- Arrange 7 star sandwiches upright around perimeter of dish.
- Arrange remaining blueberries around stars and pile remaining raspberries in center of dish.
- Spoon whipped cream on top of raspberries and top with remaining star.
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Reviews
-
This was absolutely delicious - a little tricky with assembly, or else I am just clumsy, but the end result was so delicious and pretty that it was worth it! My guests could not leave the bowl alone until it was gone! I used a 3 quart dish as the recipe called for, and that was almost too small. This makes a lot! We think it would also be good just to layer the berries and custard with pound cake chunks in the trifle bowl, and skip making the stars if you are short on time. Thanks for a heavenly dessert!
RECIPE SUBMITTED BY
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After growing up in central Wisconsin, I moved to California and spent my 20's and part of my 30's there. I've since moved to the east coast to a small village in Northern Virginia - a huge change! We moved here mainly so we could live in an area better suited to raising children and closer to family. Although it's an adjustment, we really love it here. My husband and I were married in Feb 2003 and had our first daughter, Kylie, in Aug 2004. Our second daughter, Katie, was just born in July 2006. I was an HR Director until I became Mom, and I wouldn't trade this job for anything in the world!
I began cooking when I became a stay-at-home-mom, mostly out of necessity. We used to eat out for every meal...and I do mean EVERY meal. When our income was cut in half after my "early retirement", eating out was no longer an option. Therefore, if I was going to continue to eat all the delicious food I was accustomed to, I was going to have to...oh, the horror!!!...COOK IT MYSELF!!! I had grown up baking with my mom, but hadn't actually baked in years and had always left the cooking to her. To my utter surprise and delight (not to mention my husband's SHOCK and delight)...I loved it! Then, to find Recipezaar...well, it's become a much loved hobby and something I'll surely do for the rest of my life!
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