The Fourth of July is right around the corner!
I love holidays and when I celebrate them — I go all in. I decorate my apartment, wear the colors that correspond with the holiday and pick treats that pair well with the theme. When I wore braces as a teenager, I was the girl who would pick red and blue bands around Independence Day, red and green for Christmas, orange for football season, etc. I’ve always loved special occasions.
I typically work on the Fourth of July. News is 24/7 and Independence Day isn’t one of the holidays where we have fewer newscasts. But I have a few traditions for the Fourth, even if I have to spread them out over a couple of days. I enjoy reading the Declaration of Independence, decking myself out in red, white and blue, hopefully squeezing in lunch or dinner with family or friends and watching the movie The Patriot.
And of course, I believe every holiday deserves a special dessert! On the Fourth of July, I enjoy making treats that incorporate fresh fruit like strawberries, cherries or blueberries because they’re naturally red and blue — and in season!
Remember the lemon loaf I posted last week? Before I even made it I already envisioned taking it to the next level and turning it into a lovely summer trifle. I’ve always thought trifles are beautiful and delicious — and they’re an easy show stopper.
So I headed into the test kitchen and this Paleo Lemon Berry Trifle is the absolutely delicious — and beautifully patriotic — result! The layers of whipped cream paired with cake and berries are a match made in heaven.
It’s easy to put together and can be made in advance and set aside in the refrigerator to pull out at the end of your Fourth of July cookout or party.
I hope you have a wonderful Fourth of July! Happy 239th Birthday, America!
- Cut the lemon loaf into one-inch cubes.
- Divide in half and arrange the first half in the bottom of a trifle dish to form the base layer.
- Sprinkle half the strawberries and half the blueberries on top to form the second layer.
- Spread one cup of the whipped coconut cream over the berries to form the third layer.
- Repeat the cake and berry layers with the remaining halves. Top off with two cups of whipped coconut cream.
- Serve the trifle soon after assembling it or cover and refrigerate until ready to serve.
If you eat dairy, you can easily substitute whipped cream made with grassfed or organic cream for the whipped coconut cream.