Red, White, and Blue Trifle
A merging of a tasty British dessert with Fourth of July colors. A trifle is a traditional English summertime treat and makes a great addition to barbeques and picnics in the US as well. We make this every Fourth of July and Memorial Day, but it is tasty any time.
- Serves: 10 persons
- 1½ cups white sugar
- ⅓cup butter, softened
- 2¼ cups all-purpose flour
- 3teaspoons baking powder
- 1teaspoon salt
- 1cup milk
- 1cup white sugar
- 2tablespoons all-purpose flour
- 1pinch salt
- 2cups milk
- 2eggs, beaten
- 1tablespoon butter
- 1teaspoon vanilla extract
- 2cups whipping cream
- ½cup white sugar
- 4cups sliced strawberries
- 4cups blueberries
Step 1Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x9-inch glass baking pan.
Step 2Beat eggs until very light, about 3 minutes. Add sugar and butter. Sift flour, baking powder, and salt together. Add to the egg mixture in batches, alternating with milk, beating batter briefly after each addition. Pour into the prepared pan.
Step 3Bake in the preheated oven until a toothpick inserted into the cake comes out clean, 30 to 35 minutes. Let cool completely.
Step 4In the meantime, make the custard. Whisk sugar, flour, and salt together in a saucepan over low heat. Add milk and eggs. Cook, stirring frequently, until custard thickens, about 25 minutes. Remove from heat and add butter and vanilla extract. Store custard in a glass container in the refrigerator until ready to use.
Step 5Combine cream and sugar; whip until stiff peaks form. Set aside in the refrigerator.
Step 6Cut the cake into 2- or 3-inch squares. Place a layer of cake on the bottom of a trifle dish. Add enough custard to cover the cake. Add a layer of strawberries and a layer of blueberries. Cover with some of the whipped cream. Top with another layer of cake. Repeat until the final layer is either custard or whipped cream. Arrange remaining berries decoratively on top.
Step 7Cover trifle with plastic wrap and chill until ready to serve, at least 30 minutes.