Patriotic Berry Dessert
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When our daughters were young, I liked to make a Patriotic Berry Dessert for the 4th of July. Filled with strawberry and blueberry Jello, whipped cream, berries, and angel food cake, it was the highlight of the evening, usually enjoyed following the fireworks display.
As a grandma, I still enjoy making this dessert. The grandkids (and their parents) eagerly watch as the first dishes are filled. Creamy, refreshing, and yummy. And oh, so lovely in Red, White, and Blue.
Ingredients to Make Patriotic Berry Dessert
- angel food cake (See my Homemade Recipe Here)
- strawberry jello
- blueberry jello
- whipped topping
- marshmallow creme
- Fiori de Sicilia
- strawberries
- blueberries
- Reddi Wip (optional)
Instructions for Making This Recipe
Advance Preparations
This recipe has a couple of items that need advance preparation. You’ll want to begin making this dessert early in the day, or one day before you serve.
To begin, you’ll need to bake an angel food cake (either homemade or a package variety) according to baking instructions. Allow to cool before cutting into pieces.
You may opt to buy an angel food cake that is already made. If so, the loaf type would work really well for this recipe. One should be enough.
Prepare the strawberry and blueberry Jello according to package directions. Cover each and refrigerate to set.
If desired, you may add fresh cut strawberries to the strawberry Jello before it sets. And blueberries to the blueberry Jello. Either, both, or none. Your choice.
Ready to Begin – Prepare Ingredients
Once the cake has cooled and the Jello has set, you’re ready to begin making the dessert.
Gather your ingredients so that you have everything close at hand on the counter or table. Rinse and drain the strawberries and blueberries. If desired, you may cut the strawberries in half or in chunks.
If you’ve opted to mix the fruit in the Jello, you may want to include a few berries for garnishing on top.
In a large mixing bowl and using a large wire whisk, whip together the container of whipped topping, marshmallow creme, and Fiori di Sicilia flavoring.
Cut the cake into bite-sized pieces. Alternately, you may slice the cake to fit a trifle dish. I’ve done both, and I have to say that using bite-sized pieces were the easiest way to make everything fit together.
Choosing the Serving Dish
When deciding which dish to use for this dessert, a trifle works best, but I’ve also used a wide compote dish. The main things to consider when choosing a dish is to pick one large enough to hold the ingredients, but also one that is clear so you can see the pretty colors.
Assemble the Dessert
Begin assembling the dessert by adding the Red Layer. Spoon the set strawberry Jello with strawberries to the bottom of the dish.
If you didn’t add strawberries to the Jello, spoon them over the Jello now in a single layer.
Next create the White Layer, by spooning the whipped topping mixture over the strawberries. Generously add pieces of cake over the cream, and top with more whipped topping, pressing down to pack the cream.
The cake and cream is the “filler” for this dessert, and will take up the majority of the space. Use as much as you need to fill the dish, leaving just enough at the top for the blueberry jello.
Alternatively, I have mixed the cake pieces with the whipped cream. The trick is knowing how much cake you’ll need as filler for your dessert, as I rarely use an entire cake. If your kiddos are willing to eat the extra cream mixture, mixing it all together saves you a step.
Finish with the Blue Layer by spooning the blue Jello over the whipped cream mixture. Add fresh blueberries over the Jello, or use them to garnish the dish with additional whipped cream from a Reddi Wip cannister.
Cover the dish and refrigerate until ready to serve. This dessert is best eaten the day you prepare it. This recipe will serve 8 people.
Patriotic Berry Dessert – Second Version
This berry dessert is so yummy and adaptable, I wanted to include a second way to serve it to your family. This one is based on fruit, cake, and cream with no Jello.
To make this version, simply follow the ingredients above, but skip the Jello instructions. Depending on the size of your serving dish, you may need to double the amounts of angel food cake, whipped topping, marshmallow cream, Fiori di Sicilia and fruit.
Assemble the dessert starting with cake on the bottom of the dish, and strawberries and blueberries on the outer edge. Top this with a layer of the whipped topping mixture. Continue layering with cake, whipped topping, and berries until you reach the top of the dish.
Arrange the remaining strawberries and blueberries in a decorative pattern on the top, if desired. Serve immediately, or cover and refrigerate until ready to serve. Again, this dessert is best eaten the day it is made. This version will serve up to 12.
See more Desserts Here. Browse more Fourth of July Menu Ideas Here.
Patriotic Berry Dessert
Equipment
Ingredients
- 1 whole angel food cake See my Homemade Recipe Here
- 3 oz strawberry jello
- 3 oz blueberry jello
- 8 oz whipped topping
- 3.5 oz marshmallow creme
- 1/4 teaspoon Fiori de Sicilia
- 1 pint strawberries sliced
- 1 pint blueberries
- 1 can reddi wip optional
Instructions
Advance Preparations
- This recipe has a couple of items that need advance preparation. You'll want to begin making this dessert early in the day, or one day before you serve.
- To begin, bake an angel food cake (either homemade or package variety) according to baking instructions. Allow to cool before cutting into pieces.
- You may opt to buy an angel food cake that is already made. If so, the loaf type would work really well for this recipe. One should be enough.
- Prepare strawberry and blueberry Jello according to package directions. Cover each and refrigerate to set.
- If desired, you may add fresh cut strawberries to the strawberry Jello before it sets, and/or fresh blueberries to the blueberry Jello. One, Both, or None. Your choice.
Ready to Begin - Prepare Ingredients
- Gather your ingredients so that you have everything close at hand on the counter or table. Rinse and drain the strawberries and blueberries. If desired, you may cut the strawberries in half or in chunks.
- In a large mixing bowl and using a large wire whisk, whip together one container of whipped topping, marshmallow creme, and Fiori di Sicilia flavoring.
- Cut the cake into bite-sized pieces. Alternately, you may slice the cake to fit a trifle dish. I've done both, and I have to say that using bite-sized pieces were the easiest way to make everything fit together.
Assemble the Dessert
- Begin assembling the dessert by making the Red layer. Spoon the set strawberry Jello with strawberries to the bottom of the dish. If you didn't add strawberries to the Jello, spoon them over the Jello now in a single layer.
- Next create the White layer, by spooning the whipped topping mixture over the strawberries. Generously add pieces of cake over the cream, and top with more whipped topping, pressing down to pack the cream.
- The cake and cream is the "filler" for this dessert, and will take up the majority of the space. Use as much as you need to fill the dish, leaving just enough at the top for the blueberry jello.
- Alternatively, I have mixed the cake pieces with the whipped cream. The trick is knowing how much cake you'll need as filler for your dessert, as I rarely use an entire cake. If your kiddos are willing to eat the extra cream mixture, mixing it all together saves you a step.
- Finish with the Blue layer by spooning the blue Jello over the whipped cream mixture. Add fresh blueberries over the Jello, or use them to garnish the dish with additional whipped cream.
- Serve immediately or cover and refrigerate until ready to serve. Serves 8.
Notes
- To make a second version of this dessert, simply follow the ingredients above, but skip the Jello instructions. Depending on the size of your serving dish, you may need to double the amounts of angel food cake, whipped topping, marshmallow cream, Fiori di Sicilia and fruit. Assemble by layering the cake, whipped topping mixture, and fruit until you reach the top.
- Both of these desserts are best served the day you make them.
Nutrition
