hello people! happy 4th of july!
i know you might be thinking it’s too late to make a dessert for the holiday but i promise, it’s not! over the past 5 years, i’ve had high hopes for my independence day desserts. i’ve dreamed of making this flag cake and this flag cake and this flag cake. but year after year, even after purchasing ingredients to make said cakes, i never do it. who wants to spend their whole day-off baking when they could be napping, drinking, sunbathing, swimming, vegging out, etc? not me.
so this year, i vowed that i would finally make a dessert for july 4th. the only way i knew i would actually get it done was if this dessert was easy — simple, quick, and unfussy. after seeing a number of trifles pop through my email and instagram, i decided i’d give it a go. what’s easier (and tastier) than cake, fresh berries, and whipped cream? not too much in my opinion.
this dessert is simple because the only baking required is mixing one big bowl of batter, plopping it in two cake pans, and baking for 30 minutes. after that, all that’s left is cutting the cake into chunky pieces, whipping up some cream (or buying whipped cream), and chopping some berries. for an even lazier route, you can purchase a store-bought cake, no baking required. no judgment here.
also, the fact that i made a trifle for the fourth of july is a big joke! trifles are traditionally british. but i made sure to make an ~american statement~ with this one, 50 blueberries and 13 strawberry-and-whipped-cream stripes complete.
so go on, make your own flag trifle! your family and friends will be a) impressed and b) very full after they eat it.
but, on the “off” chance you don’t get to it this year, that’s okay too. take it from me, there’s always next year!
oh, and this week’s other stuff!
been listening to these guys all morning
the weirdest/funniest video if you’re trying to learn the french alphabet
makes one 9-inch trifle cake
2 1/2 cups cake flour
1 cup unsalted butter, softened
2 cups granulated sugar
1 teaspoon salt
1 tablespoon fresh baking powder
3 teaspoons vanilla extract
2 eggs, separated
1 cup buttermilk
2 pints heavy whipping cream
3 pints blueberries
2 quarts strawberries
1 lb cherries
anything else you want to throw in there that’s red or blue! i added blackberries to mine.
trifle bowl (i used this one and would highly recommend!)
cake (adapted from Divas Can Cook, Moist Yellow Cake):
- preheat oven to 325 degrees and generously butter two 9-inch cake pans.
- cream butter and sugar together in a large bowl.
- mix all the dry ingredients (baking powder, salt, and cake flour) in a smaller bowl.
- add the vanilla extract and egg yolks to the butter and sugar mixture. whisk the egg whites but do not add them to the mixture yet.
- slowly add the buttermilk to the wet ingredients, alternating with adding the flour mixture.
- once all buttermilk and flour is added to the big bowl, gently fold in the whipped egg whites.
- pour batter evenly into the two cake pans and pop them in the oven. set a timer for 30 minutes. (mine baked a bit over, around 35 minutes so keep watching the cakes once they’ve passed 30.)
- take pans out of the oven and let cool before cutting into 1-inch pieces.
assembly (this two recipes really helped me visualize the assembly: Tasting Table’s Cherry-Pistachio Trifle and The Feed Feed’s Red, White, and Blue Trifle Cake):
- whip your cream and hull and chop all your berries.
- layer in the trifle bowl, starting with cream, then cake, then berry. repeat.
- layer until you’re just short of the top of the trifle bowl. to assemble the flag on top, delicately place 50 blueberries in the left-hand corner, and thinly slice your strawberries and place them across, 7 red stripes.