This peach and blueberry trifle serves at least 10 people who will be delighted by this cool, fruit-filled dessert.
1 (16-oz.) package angel food cake mix
Vegetable cooking spray
8 firm, ripe peaches, peeled and sliced
½ cup peach preserves
1 (16-oz.) package fresh blueberries, divided
2 to 3 Tbsp. granulated sugar
1 Tbsp. chopped fresh mint
1 Tbsp. lemon juice
1 cup whipping cream
½ tsp. lemon juice
¼ cup powdered sugar
Preheat oven to 350°. Line a 13- x 9-inch pan with parchment paper. Prepare angel food cake batter according to package directions. Pour batter into prepared pan.
Bake at 350° for 30 to 33 minutes or until a long wooden pick inserted in center comes out clean. Cool in pan on a wire rack 10 minutes. Remove from pan to wire rack, and cool completely (about 30 minutes).
Microwave preserves in a large microwave-safe bowl at HIGH 30 to 45 seconds or until melted. Toss peaches and 1½ cup blueberries with warm preserves. Stir in granulated sugar and next 2 ingredients.
Invert cake onto a cutting board. Carefully remove parchment paper, and discard. Trim and discard edges of cake. Cut cake into 32 equal pieces.
Beat whipping cream and lemon juice at medium speed with an electric mixer until foamy; gradually add powdered sugar, beating until soft peaks form.
Arrange about one-third of cake pieces in Southern Living Trifle Bowl. Top with one-third of peach mixture. Repeat layers twice. Top with whipped cream. Cover and chill 1 hour. Top with remaining ½ cup blueberries just before serving.
Caroline lives for pairing together patterns, mixing furniture styles, and oogling over our newest furniture pieces. As you can imagine, her little 1920's craftsman is in a constant state of flux. Here on How to Decorate, it's her goal to help you turn your home into your own little slice of paradise.