Patriotic layered dessert of angel food cake, whipped cream, and fresh strawberries, raspberries, and blueberries.
# What You Need:
→ Fruit
01 - 1 cup fresh strawberries, hulled and sliced
02 - 1 cup fresh raspberries
03 - 1 cup fresh blueberries
→ Cake
04 - 1 prepared angel food cake (about 12 oz), cut into 1-inch cubes
→ Cream Layer
05 - 2 cups heavy whipping cream
06 - 4 tablespoons powdered sugar
07 - 1 teaspoon vanilla extract
→ Garnish (optional)
08 - Additional whole berries for garnish
09 - Fresh mint leaves
# Steps:
01 - If possible, chill the mixing bowl and beaters for 10 minutes to aid whipping.
02 - In a large mixing bowl, whip 2 cups heavy whipping cream with 4 tablespoons powdered sugar and 1 teaspoon vanilla extract until soft peaks form.
03 - Using a sharp knife, cut the prepared angel food cake into approximately 1-inch cubes and set aside.
04 - Gently wash all berries; hull and slice the strawberries, then drain any excess water from raspberries and blueberries.
05 - Arrange half of the cake cubes in an even layer across the bottom of a large glass bowl or trifle dish.
06 - Spread one-third of the whipped cream evenly over the cake layer, then scatter half the strawberries and raspberries followed by half the blueberries.
07 - Repeat with the remaining cake cubes, another third of the whipped cream, and the remaining berries.
08 - Smooth the final third of whipped cream over the top with a spatula to create an even layer.
09 - Decorate the surface with reserved whole berries and a few mint leaves, if using.
10 - Refrigerate the assembled dish for at least 1 hour to let flavors meld; add garnishes just before serving.
