Seattle feels the wrath of a day over 90 degrees maybe every couple of years. Today was that day. When I finally looked at the temperature at 6pm it was 91. I don’t know where it peaked, but it was hot. Way too hot for me.

Earlier in the day we all hung out in the shade of the arbor (that I thank the lucky stars I had the sense to install 6 years ago) and it was actually so nice. I hosted a dinner party that I donated to a charity auction last night (I will share pictures later this week) and we parked ourselves at the still pretty table from the night before for breakfast. Then the girls were sweet enough to do errands with me as we needed to make a dessert for tonight.

But it was starting to get hot. And honestly? I was feeling lazy and tired. I wasn’t trying to get too fancy and I really didn’t feel like baking anything.

Eureka struck in the fruit aisle. Besides the mounds of every gorgeous fresh berry you could think of, there was the ever ironic store bought angel food cake smack in the middle of the organic fruit section. (Isn’t that kind of funny!?) Anyways- I totally bought one. And tons of berries. And obviously, lots of cold heavy cream. Oink oink.

Then I sliced the cake up, whipped the cream with a little sugar and vanilla and slapped together the most delicious, creamy confection ever! This would be an Incredible 4th of July dessert, as It is totally color theme appropriate, and feeds tons of people and is totally mouth wateringly delicious! And you heard me right: NO BAKE. If it is as hot where you are as it is here, you will thank me for that.

By the way, If you are looking for more ideas for the 4th of July and live in the greater Seattle area, I will be on New Day Northwest on Tuesday (11AM KING5) and KING5 morning News (6AM-12PM) on Wednesday talking all things 4th of July and entertaining.

To make this no-bake easy summer berry trifle, this is what you do:

Slice the angel food cake into wedges about 1” thick (and slice strawberries if using).

Whip the heavy cream, powdered sugar and vanilla until you have stiff peaks.
In a trifle bowl, vase or large clear bowl put down 1/3 of the cake slices. Pile with 1/3 of the whipping cream and then 1/3 of the berries.

Repeat this again.

And again, ending with the last 1/3 of the berries.

Refrigerate for at least a couple of hours to let the cake absorb the berries and whipping cream.

Serve chilled by spooning the trifle into bowls.