July 4th is always a fun time of family and food. For us, it involves going to the lake, kids swimming and my brother-in-law cooking.

This year we threw in a birthday party for my son since we were all together and in one spot.  He requested a lemon cake. I make a lot of lemon things, but didn’t really have a birthday-ish, lemon cake recipe! I quick google search and I found an awesome lemon poke cake over at Something Swanky.  (How cute is that blog name!!)

While I was there, I saw this cute little thing.


It looked easy enough and it was so festive that I had to make it.

The author writes, “Red, White and Blue delicious layers of angel food cake, fresh berries, and no bake cheesecake. This easy dessert comes together quickly and is so creamy and delicious!”

So, I had to make it. It looked and sounded like something my family would love.

As I was putting this dish together, my 8-year-old great-niece was hanging on my every move. She recited to me several times how much she loved strawberries, and she was eating them as fast as I was slicing them up.  She asked me if I had ever made this before. I told her, “no”. Without missing a beat she says, “You should put all your recipes on the internet. Then, everyone can find them and make this.”

Amazed at how her little brain was working, I said, “That is a great idea. And, I kind of already do that!” 🙂 We may have an entrepreneur on our hands.

[recipe title = “Berry Cheesecake Trifle”]

Ingredients:

  • 1 angel food cake (one cake will not look like enough but it is)
  • 1 package of strawberries, rinsed and sliced
  • 1 package of blueberries, rinsed
  • 16 ounces cream cheese, softened (2 blocks)
  • 2 cartons of Cool Whip
  • 1/2 cup marshmallow cream (I actually used the entire jar..oops!)
  • 1/3 cup sugar
  • 1 tsp vanilla
  • 1 tsp lemon

Directions:

  1. Cut the angel food cake into cubes.  Place a layer in the bottom of a large trifle dish..about 1/3 of the cake. (The trifle dish makes it pretty, but it could also be done in a large bowl.)
  2. Make the filling by combining the cream cheese, marshmallow cream, sugar, vanilla and lemon juice. Mix until smooth. Then, mix in the cool whip one cup at a time.
  3. Layer 1/3 of the cream cheese mixture over the cake.
  4. Layer the sliced strawberries, use all of them, saving just a few to garnish.
  5. Add another 1/3 of the angel food cake cubes.
  6. Layer another 1/3 of the cream cheese mixture.
  7. Layer all of the blueberries, save a few for garnishing.
  8. Add the final layer of angel food cake.
  9. Spread the remaining 1/3 cream cheese mixture on the top.
  10. Garnish with blueberries and strawberries.
  11. Keep refrigerated until you are ready to serve it. Suggested chill time is an hour before serving.

[/recipe]

If you are taking this dish with you, I  suggest mixing up the cream cheese layer ahead of time. Transport that in bowls. Then, when you arrive at your destination, layer the cake accordingly and put it in the fridge. Transporting a trifle dish is not the easiest thing to do.

This dish was light (not in calories), refreshing and had all the feeling of a summertime dessert. The flavors were mild, not too sweet, but sweet enough. It’s was similar to a strawberry shortcake, but much more flavorful. It was enjoyed by adults and kids.

Warning: It won’t last long!

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