No training sessions today…enjoy your Labor Free day! (except your 35 push ups)
1 angel food cake (About 12 ounces, store bought or homemade)
2 pounds strawberries
12 ounces blueberries
3 tablespoons coconut sugar
1 pint heavy whipping cream
1 teaspoon vanilla
- Place your bowl and whisk for the whipped cream in the freezer for 20 minutes while you prepare the rest of the ingredients.
- Remove the tops from the strawberries and dice into cubes. If you are making the strawberry stars for garnish, make those first so you can use the prettiest parts of the strawberries. To make the stars, cut a strawberry in half and use a small star shaped cookie cutter to cut out a star shape. Cut as many as you need. Scraps can be tossed in with the diced strawberries. Set the strawberry stars aside. With the rest of the diced strawberries, toss with 1 tablespoon of coconut sugar and set aside for 30 minutes to macerate.
- Cut or tear the angel food cake into 1/2 inch cubes. If making the angel food cake stars, use a small star shaped cookie cutter to cut star shapes out of a flat slice of cake. Scraps can be used in the trifle along with the cubes.
- Make the whipped cream. Remove bowl and whisk from freezer. Pour in heavy whipping cream, sprinkle 2 tablespoons coconut sugar on top, and add vanilla extract. Beat until soft peaks form (1-2 minutes in a stand mixer, 6-7 minutes by hand).
- To assemble the trifles, use 6-8 small glass containers such as mason jars, drinking glasses, or wine glasses. I recommend using smaller sized glasses, about 4-6 ounces.
- Cover the bottom of the glass with a layer of angel food cake cubes. Top with a layer of the macerated strawberries. Top that with a layer of whipped cream, then a layer of blueberries. Repeat until you reach the top of your glass. Top with more whipped cream and garnish with strawberry and angel food cake stars.