• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer

Sarah Pflugradt logo

  • recipes
  • about
  • my work

America Trifle

Nov 3, 2020 · Leave a Comment

Jump to Recipe·Print Recipe

The name America Trifle doesn’t really give a good description of this super easy dessert, but it does scream America, doesn’t it? It’s election day and I LOVE election day. I love everything leading up to it (except all the petty fighting), but it is the ultimate practice in democracy and we are so lucky as a country to have an election day.

I decided we were going to have the most American meal I could think of on this exciting day. The menu calls for cheeseburgers, fries, and this red, white, and blue trifle.

As you can see, there isn’t much to it. Vanilla cake, cream, strawberries, and blueberries. I make my own cake and the recipe is below, but a box works too if you’re short on time. Baking time is the same, it’s the mixing that takes the extra time.

Being in Germany, it’s a little sad. I want to be with the excitement in the States, but I can still feel a little of it here. I’ll be waking up extra early tomorrow hopefully to catch the West Coast results come in.

All the experts say that we probably won’t know the result for a while, but I hope that’s not the case. I hope we know tonight. It’s call election DAY, not election week.

I hope you are finding a way to celebrate democracy today and if not, save this recipe for a day you feel extra happy to be an American – 4th of July!

Print
clock clock icon cutlery cutlery icon flag flag icon folder folder icon instagram instagram icon pinterest pinterest icon facebook facebook icon print print icon squares squares icon heart heart icon heart solid heart solid icon

America Trifle

  • Author: sarahpflugradt
Print Recipe
Pin Recipe

Ingredients

Scale

For the cake: 

3/4 cup canola oil

3/4 cup granulated sugar

3 large eggs

2 teaspoons vanilla bean paste (or 2 teaspoons of vanilla extract)

2.5 cups all-purpose flour

1 teaspoon baking powder

1 teaspoon baking soda

1 teaspoon table salt

1 cup buttermilk

non-stick cooking spray

For the trifle: 

1 cup heavy whipping cream

16 ounces ripe strawberries

2 cups blueberries


Instructions

For the cake: 

Preheat oven to 350°F

Spray a 13×9 baking dish with non-stick cooking spray.

In a medium mixing bowl, add oil, sugar, eggs, and vanilla and stir until combined

In a smaller bowl, mix together flour, baking powder, baking soda, and salt

Mix the flour and buttermilk into the sugar mixture, alternating flour and buttermilk and stir just until combined.

Pour the batter into the baking dish.

Bake for 25-28 minutes or until a toothpick inserted into the center comes out clean – the top of the cake will be a golden brown.

Let cool in pan and then cut into squares

For the trifle: 

When ready to assemble the trifle, pour the heavy cream into a bowl and using a hand mixer or a stand mixer, whip on high until thick and stiff peaks form (when you can take the beater or whisk away and the cream is thick and stands on its own). 

Cut the strawberries into slices. 

Assemble the trifle: Layer in this order – Half of the cake on the bottom, half of the cream, half of the strawberries and half of the blueberries…repeat. 

Keep in the refrigerator until ready to serve

 


Notes

You can do 3 layers if you prefer. 

This can also be make into individual trifles. 

Did you make this recipe?

Tag @sarah_pflugradt on Instagram and hashtag it #sarahpflugradtnutrition

Dessert, Vegetarian

Reader Interactions

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe rating ★☆ ★☆ ★☆ ★☆ ★☆

This site uses Akismet to reduce spam. Learn how your comment data is processed.

Primary Sidebar

Facebook
Twitter
Instagram

Welcome! My name is Sarah Pflugradt, MS, RD. I am a family nutrition expert and this is a place where you can find healthy recipes and nutrition information for your active family.

what’s happening lately

  • 5 Minute Sugar Snap Peas
  • Roasted potato wedges
  • Roasted Carrots with Dill and Pistachios
  • Slow roasted sweet potatoes with vegan chili
  • It’s time to stop early sport specialization
  • 3 ingredient pineapple whip floats
  • Salmon, sweet potato, and farro bowl with mustard dill vinaigrette
  • Classic lemon and tahini hummus
  • Chocolate pudding
  • Spicy sausage penne with chickpeas and spinach

where have you seen me?

Footer

Need More Emails? Subscribe to my Monthly Newsletter

  • recipes
  • about
  • sports nutrition
  • health
  • privacy policy/disclaimer
  • contact me

Copyright © 2021 Sarah Pflugradt on the Cravings Pro Theme