Red-White-and-Blue Berry Shortcake Trifle with Whipped Cream

Cut the pound cake into bite-sized cubes and set aside.

Serves 8

Ingredients

• 1 pound cake or 6 cups cubed sponge cake
• 2 cups fresh strawberries, sliced
• 2 cups fresh blueberries
• 2 tablespoons sugar
• 1 tablespoon fresh lemon juice
• 3 cups heavy cream
• 1/3 cup powdered sugar
• 1 teaspoon vanilla extract
• 1 cup fresh raspberries
• Fresh mint leaves, for garnish

Instructions

1. Cut the pound cake into bite-sized cubes and set aside.
2. Toss the sliced strawberries with the sugar and lemon juice and let them macerate for 15 minutes until juicy.
3. Whip the heavy cream with the powdered sugar and vanilla to soft, billowy peaks.
4. Spoon a layer of cake cubes into the bottom of a large glass trifle bowl.
5. Add a layer of macerated strawberries and raspberries, then a layer of whipped cream.
6. Repeat with a second layer of cake, the blueberries and more whipped cream.
7. Finish with a crown of whipped cream and a scatter of red and blue berries and mint.
8. Chill for at least 30 minutes so the flavors meld before serving.
9. The layered trifle is a showpiece dessert that dresses up humble cake and summer berries into something grand, and its clear glass bowl puts the red, white and blue on full patriotic display. Cool, creamy and bursting with ripe fruit, it is the make-ahead centerpiece that ends a Fourth of July cookout on a sweet, star-spangled note.

Nutrition (estimated, per serving)

• Calories: 480 kcal
• Protein: 5g
• Fat: 33g
• Carbohydrates: 42g
• Fiber: 3g
• Sugar: 30g
• Sodium: 180mg