This 4th of July Dessert was a staple in our house growing up. It’s quick and easy and somewhat on the healthy side – unlike our family favorite Pistachio Delight. The Jello, fruit, and Angel Food Cake makes this a light, refreshing summer dessert. Patriotic, festive, and perfect for any holiday BBQ.
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4th of July Dessert
What I love about this dessert is that it uses fruit that is in season. Strawberries and blueberries layered into the cake and jello are so good.
Slice the Angel Food Cake in half and use a knife or fork to poke holes into both parts. Layer fruit on top of the bottom piece. Prepare the jello according to the package directions and slowly pour half onto the cake. Don’t rush this part, give it time to soak in.
Place the top back in and slowly pour the rest of the jello on the top of the cake. Secure the lid back on and put it in the fridge to set.
Once the jello is set,layer the cake/jello/fruit into a trifle bowl with the whipped cream and top with fresh berries. Or you can just scoop it out onto plates and top with whipped cream and fresh berries. Either way, it’s going to taste fantastic.
I use homemade whipped cream. It’s super easy to make and tastes way better than any store-bought version. I follow Alton’s lead on this one, see his recipe here.
This 4th of July dessert is Big Nugget approved.
4th of July Dessert
Easy and Patriotic 4th of July Dessert.
- 1 Angel Food Cake
- 1 package Strawberry Jello
- 1 container Strawberries
- 1 container blueberries
- 2 cups whipped cream
Remove cake from container and cut in half horizontally. Replace bottom half in the container and poke holes with a fork or knife (or cut cake into pieces).
Prepare Jello according to package instructions. While Jello is liquid, layer berries on top of the cake and slowly pour over half the Jello.
Replace the top of the cake and poke some holes into it. Slowly pour the remaining Jello on top of the cake. Replace the lid and put in the fridge to set.
Layer cake/jello/berries in a trifle bowl with whipped cream. Top with berries. Keep cold until ready to serve.