Stars And Stripes Berry Trifle Recipes

Steps:

• FOR THE STARS:.
• Slice each cake lengthwise into 5 equal pieces.
• Spread scant 2 teaspoons jam each on 5 cake slices and top with remaining slices to create jam sandwiches.
• Using 2-inch star cookie cutter, cut out 3 stars from each sandwich.
• Chop remaining sandwich scraps into 1/2-inch pieces and set aside.
• FOR THE BERRIES:.
• Toss blueberries, 1 T. sugar and water in bowl.
• In separate bowl, toss raspberries with remaining sugar.
• Let sit until sugar dissolves and berries are glossy, about 5 minutes.
• TO ASSEMBLE:.
• Arrange 7 star sandwiches upright around bottom of 3-quart trifle dish.
• Place 2 cups sandwich scraps in center of dish.
• Arrange 3 cups blueberries around stars, piling up blueberries so that they surround all edges of stars.
• Spread 2 cups custard in even layer on top of blueberry and cake layer.
• Place 1 cup sandwich scraps on center of custard layer.
• Arrange 2 cups raspberries around perimeter of dish.
• Spread remaining custard in even layer on top of raspberries.
• Arrange 7 star sandwiches upright around perimeter of dish.
• Arrange remaining blueberries around stars and pile remaining raspberries in center of dish.
• Spoon whipped cream on top of raspberries and top with remaining star.

Steps:

• Place the berries into a large bowl and sprinkle with half of the lemon juice. Lightly toss.
• Combine the berries, sugar, cornstarch and remaining lemon juice in a saucepan over medium-high heat. Bring to a simmer and cook just until the berries begin to break down and give up their juices, about 3 minutes. Take the berries off the heat and let cool; the mixture should thicken up as is cools.
• In a clean bowl, whip the cream with the sugar and the vanilla to soft peaks. Put the lemon curd into a second bowl and stir in a little of the whipped cream to loosen it. Then fold in the rest of the cream.
• To assemble the trifle, spoon a layer of the lemon cream into a large glass bowl. Add a layer of pound cake, breaking the slices into pieces that fit. Then soak the cake with a layer of berries and their juices. Keep going to make 3 or 4 more layers, depending on the size of the bowl, finishing with a layer of lemon cream. Cover and refrigerate until ready to serve.

Steps:

• Heat 1/4 cup sugar, the lemon juice and 1/4 cup water in a saucepan over medium-high heat, stirring, until the sugar dissolves. Remove from the heat and stir in the almond extract.
• Brush both sides of each slice of cake with the syrup. Cut the slices into 1-inch cubes.
• Beat the remaining 2/3 cup sugar and the cream cheese with a mixer on medium speed until smooth and light. Add the cream and beat on medium-high speed until smooth and the consistency of whipped cream.
• Arrange half of the cake cubes in the bottom of a 13-cup trifle dish. Sprinkle evenly with a layer of blueberries. Dollop half of the cream mixture over the blueberries and gently spread. Top with a layer of strawberries. Layer the remaining cake cubes on top of the strawberries, then sprinkle with more blueberries and top with the remaining cream mixture. Finish with the remaining strawberries and blueberries, arranging them in a decorative pattern. Cover and refrigerate 1 hour.

Steps:

• To make the lemon glaze, whisk together sugar, lemon juice, and water in a saucepan over medium-high heat. Continue stirring over heat until sugar dissolves.
• Once sugar is dissolved, remove from heat and whisk in almond extract; set aside.
• Cut angel food cake into 1-inch thick slices.
• Brush lemon glaze on each side of sliced cake.
• Cut glazed cake into 1-inch cubes; set aside.
• To make the cream cheese filling, beat together cream cheese and sugar with a mixer, on medium speed, until smooth. Add heavy whipping cream and beat until light and fluffy.
• Arrange half the cake on the bottom of a trifle dish.
• Sprinkle on an even layer of blueberries.
• Spread half the cream cheese mixture over the blueberries and top with a layer of strawberries.
• Repeat layers.
• Top with any remaining berries.
• Cover with plastic wrap and refrigerate before serving.

Steps:

• On a lightly floured surface, roll out pastry to 1/8-in. thickness. Cut with floured star-shaped cookie cutters. Place 1 in. apart on parchment-lined baking sheets. Bake at 400° for 8-10 minutes or until golden brown. Remove to wire racks. Brush lightly with water and sprinkle with coarse sugar. Cool., In a large bowl, combine berries and 1/4 cup sugar; set aside. In a small bowl, beat cream until it begins to thicken. Add remaining sugar; beat until soft peaks form. Place sour cream in a small serving bowl; fold in whipped cream. , Place bowl on a serving platter. Spoon berry mixture onto platter; top with pastry stars.

Steps:

• FOR THE STARS:.
• Slice each cake lengthwise into 6 equal pieces. Spread 2 teaspoons jam each on 6 slices and top with remaining slices to create jam sandwiches. Using 2-inch star cookie cutter, cut out 3 stars from each sandwich. Chop remaining sandwich scraps into 1/2 inch pieces. Set aside.
• FOR THE BERRIES:.
• Toss blueberries, 1 tablespoons sugar, and water in bowl. In separate bowl, toss raspberries with remaining sugar. Let sit until sugar dissolves and berries are glossy, about 5 minutes.
• TO ASSEMBLE:.
• Arrange 7 stars upright around bottom of 3-quart trifle dish. Place 2 cups sandwich scraps in center of dish. Arrange 3 cups blueberries around stars, piling blueberries so that they surround all edges of stars. Spread custard in even layer on top of blueberry and cake layer. Place 1 cup sandwich scraps in center of custard layer. Arrange 3 cups raspberries around perimeter of dish. Spread remaining custard in even layer on top of raspberries. Arrange 9 star sandwiches upright around perimeter of dish. Arrange remaining blueberries around stars and pile remaining raspberries in center of dish. Spoon whipped cream on top of of raspberries and top with remaining 2 stars.

Steps:

• Place cake cubes in the bottom of a trifle bowl. Stir raspberry gelatin and 1 cup boiling water together in a large measuring cup until dissolved; stir in 1 cup cold water. Pour raspberry gelatin mixture over cake cubes; press down. Spread raspberries evenly over top of gelatin; place trifle in refrigerator to chill until set, about 45 minutes.
• Whisk 1 package pudding mix and 2 cups cold milk together in a bowl for 2 minutes. Spread pudding over raspberries in trifle bowl; return trifle to refrigerator to chill until pudding sets, about 45 minutes.
• Stir cherry gelatin and 1 cup boiling water together in a large measuring cup until dissolved; stir in 1 cup cold water. Pour cherry gelatin over pudding in trifle bowl; spread cherries over gelatin. Return trifle to refrigerator to chill until gelatin sets, about 45 minutes.
• Whisk remaining package pudding mix and 2 cups cold milk together in a bowl for 2 minutes. Spread pudding over trifle; chill until pudding sets, about 45 minutes.
• Stir strawberry gelatin and 1 cup boiling water together in a large measuring cup; stir in 1 cup cold water. Pour strawberry gelatin over pudding; spread strawberries over gelatin. Return trifle to refrigerator to chill until completely set, about 1 hour.
• Spread whipped topping over trifle; garnish the top with reserved berries.