I hope everyone has a very happy 4th of July tomorrow!!
I took to Instagram to ask my friends whether I should post a drink recipe or a dessert recipe inspired by this holiday! I really thought for a moment there, I’d be posting about a drink recipe, but the dessert option ended up winning the poll!
I couldn’t help myself from including a touch of alcohol in this post given that tomorrow is a fun holiday that I love enjoying by the pool with a nice drink!! However, it can be completely optional and you do not have to include the rum that is added- especially if kids will be enjoying this dessert!
I basically just let the berries soak in rum for about an hour so they pack a little punch with each bite!
My trifle includes a fresh sponge cake with only four ingredients, so so so easy! Layered with whip cream and tasty boozy berries. Very simple. Great summer dessert. It feels so light and airy when you’re eating it… it feels guilt free— even though it’s not, lol.
The strawberries I got from HEB yesterday were so incredibly sweet! I kept popping them in my mouth as I was going along baking this dessert. My baby boy GM kept reaching for the blueberries, (the ones not soaked in rum of course) those are his fav!
If you attempt to make the homemade sponge cake instead of using pre packaged, please read special instructions below so your cake comes out perfectly!
I hope you enjoy this post and thank you for taking the time to read!
For the sponge cake - 6 eggs at room temp - 1 1/4 cup sugar - 1 cup flour - 1/2 tsp baking powder For the whip cream - 2 cups heavy whipping cream - 1/4 cup powdered sugar Or more to taste - 1/2 tsp orange zest For the berries - 2 cup strawberries - 1 cup blueberries - 1/4 cup sugar - Rum to soak the berries in - 1-2 tbs sugar for dusting
Preheat oven to 350 degrees. Cut the strawberries and blueberries and add into a large bowl with sugar. Pour enough rum into the bowl until all the berries are submerged in the alcohol. Let the berries soak for about an hour or until you are ready to construct the cake.
*Line The bottoms of two 9 inch baking pans with parchment paper. Do not grease the pans with butter.
*In a mixer with the whisk attachment, beat the eggs for about 2 minutes. Slowly add the sugar while mixing. Let the mixer continue to mix the eggs and sugar until the mixture is creamy and thick- about ten minutes * do not skip this. Next, run the flour and baking powder through a sifter.
*Take the mixture out of attachment and fold the flour into the eggs with a spatula. Do not mix. Fold all of the flour in using the spatula slowly incorporating the flour into the batter. Continue until you no longer see the flour floating around.
Be sure to scrape your spatula to the bottom of the bowl because the flour will sink down there.
Evenly pour the batter into the two baking dishes and bake in the oven for about 25 minutes or until the top is light golden brown.
*Once out of the oven, immediately take a thin knife and scrape around the edges of the cake to separate from the cake pan. Remove the cakes from the pans onto cooking racks and take off the parchment paper. Allow to cool completely.
Take a chilled large bowl and beat the whipping cream and powdered sugar until thick and creamy. Add in the orange zest and mix for another minute or two.
Remove the berries from the rum and onto plate with paper towel. Lightly sprinkle the berries with additional sugar.
To construct the trifle, begin ripping parts of the sponge cake to fill the bottom of the dish. Next arrange berries on top as desired, then add a layer of whip cream. Continue layering two more times so that in total you should have three layers of ripped sponge cake and berries.
Serve and enjoy!