Red, White, and Berry Trifle

Prep Time: 20 minutes
Chill Time: 2 hours

Yield: Serves 10 to 12

Ingredients:

• 2lbs fresh strawberries, washed, hulled, and sliced

• 3 tbsp granulated sugar

• 1 pint (2 cups) fresh blueberries, washed

• 2 loaves store-bought pound cake, cut into 1-inch cubes

• 4 cups heavy whipping cream (or two 8 oz tubs of thawed whipped topping)

• 1/3 cup powdered sugar

• 1 tsp pure vanilla extract

You will also need:

• 1 large glass trifle dish (3 to 4-quart capacity)

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Instructions:

1. Macerate the Strawberries: In a large bowl, toss the sliced strawberries with the granulated sugar. Let them sit at room temperature for 15 to 20 minutes until a sweet syrup forms at the bottom of the bowl.

2. Whip the Cream: In a cold mixing bowl, beat the heavy whipping cream, powdered sugar, and vanilla extract on medium-high speed until stiff peaks form.

3. Assemble the Layers:

    * Base: Arrange one-third of the pound cake cubes in the bottom of your trifle dish.

    * Fruit: Spoon one-third of the strawberries and their syrup over the cake.

    * Cream: Spread one-third of the whipped cream smoothly over the strawberries.

    * Repeat: Repeat these layers two more times, ending with the final layer of whipped cream on top.

4. Decorate and Chill: Scatter the fresh blueberries and any leftover strawberry slices across the top cream layer in a festive red, white, and blue design. Cover and refrigerate for at least 2 hours before serving so the cake can absorb the juices.

5. Enjoy!