For 4th of July at the lake this year, we decided to celebrate my dad's birthday a few weeks early while my sister was in town from Nashville. Angel food cake is the go-to for both my dad and sister's birthdays. We decided to mix it up a little and make it more festive, so we made it into a trifle this year. We also got into a debate about how the word 'trifle' was pronounced - trifffffle or try-full. After some research we all agreed it is try-ful. Lesson learned for the future.
Ingredients:
Angel Food Cake (gluten free substitute here)
1/2 cup blueberries
1/2 cup raspberries
1/2 cup strawberries, thinly sliced
Vanilla Buttercream:
2 sticks butter, at room temperature
5 cups powdered sugar
1 vanilla bean, seeded
1 teaspoon vanilla
5-6 tablespoons heavy cream
Preparation:
1. Bake angel food cake and let cool completely. Cut into cubes.
2. Make vanilla buttercream. Beat butter until fluffy. Gradually add powdered sugar. Add vanilla bean seeds and vanilla extract. Gradually add cream until frosting is light and fluffy.
3. To assemble trifle, layer cubes of angel food cake, berries, and frosting.
Ingredients:
Angel Food Cake (gluten free substitute here)
1/2 cup blueberries
1/2 cup raspberries
1/2 cup strawberries, thinly sliced
Vanilla Buttercream:
2 sticks butter, at room temperature
5 cups powdered sugar
1 vanilla bean, seeded
1 teaspoon vanilla
5-6 tablespoons heavy cream
Preparation:
1. Bake angel food cake and let cool completely. Cut into cubes.
2. Make vanilla buttercream. Beat butter until fluffy. Gradually add powdered sugar. Add vanilla bean seeds and vanilla extract. Gradually add cream until frosting is light and fluffy.
3. To assemble trifle, layer cubes of angel food cake, berries, and frosting.