Description
A vibrant patriotic dessert made with angel food cake, strawberry and blueberry layers, and whipped cream. Perfect for Fourth of July celebrations with a balance of tart, sweet, and refreshing flavors.
Ingredients
1 (24 oz) loaf angel food cake
2 cups strawberries, sliced
2 cups blueberries, whole
2 cups whipped cream
1 tbsp lemon juice
2 tbsp sugar (for cake crumbs)
1 tbsp sugar (for whipped cream)
Instructions
Cut angel food cake into 1/2-inch cubes and pulse in a food processor until coarse crumbs form.
Mix cake crumbs with 2 tbsp sugar and press half into a 9-inch springform pan.
Cover and refrigerate while preparing fruit layers.
Spread strawberry slices in a single layer over the crumb base.
Pour lemon juice over strawberries to prevent browning.
Add remaining cake crumbs and press lightly.
Arrange blueberries on top for visual appeal.
Spread whipped cream evenly over blueberry layer.
Chill dessert for 1 hour before serving.
Notes
Chill all ingredients for 30 minutes before assembling.
Use a wire rack to cool layers for better texture.
Avoid using blueberries with syrup to keep the dessert light.
Substitute strawberries with fresh raspberries for a different twist.
- Prep Time: 30
- Cook Time: 25
- Category: Dinner
- Method: Assembling
- Cuisine: American
Nutrition
- Serving Size: 1 slice (1/8 of dessert)
- Calories: 180
- Sugar: 14g
- Sodium: 100mg
- Fat: 9g
- Saturated Fat: 5g
- Carbohydrates: 26g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 30mg