Red, white & blue brownie trifle
1 (13x9x2-inch) brownie recipe, cooked and cooled
2 pounds fresh strawberries, capped and thinly sliced
1 cup strawberry flavored syrup (in grocery store near chocolate syrup)
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3 cups heavy whipping cream, chilled
1/2 cup sugar
1 teaspoon vanilla extract
1 cup fresh blueberries, washed and picked through
Makes 12-16 servings.
Cut prepared brownies into bite-size cubes. Scatter half of the brownie cubes in the bottom of a 1 gallon trifle bowl. Scatter one-third of the sliced strawberries over brownie pieces. Scatter 1/3 cup blueberries over strawberries. Drizzle with 1/2 cup strawberry syrup. Prepare whipped cream. In a large glass bowl, combine cold whipping cream, sugar and vanilla. Beat until stiff peaks hold. Spread 1/3 of the sweetened whipped cream over the strawberry syrup. Repeat layers again. Spread remaining 1/3 sweetened whip cream over top. Arrange remaining 1/3 strawberries over whipped cream along with remaining blueberries. Cover with plastic food storage wrap and store in the refrigerator for up to 2 days before serving.