Red White and Blue Delight

Along the Carolina coast, dessert is never just dessert—it’s passed around the table, scooped after sunset, and enjoyed barefoot with sandy toes and salty air. This lemon biscuit trifle puts a bright summer spin on a Southern classic, layering zesty citrus with tender biscuits for a treat that feels right at home by the sea.

From front-porch gatherings to beach-house feasts, American celebrations have always been built in layers—of flavor, tradition, and time together. This trifle brings that spirit to life, blending Southern roots with coastal freshness to celebrate 250 years of sharing good food, good stories, and even better company.

Lemon Biscuit Layer

• 2 cups all-purpose flour
• 1 tbsp baking powder
• ½ tsp baking soda
• ½ tsp salt
• ¼ cup sugar
• Zest of 1 lemon
• ½ cup cold butter, cubed
• ¾ cup buttermilk

(Bake as drop biscuits or rounds; cool and cube)

For an easy vacation shortcut, use store bought biscuits or swap out biscuits for pound cake.

Coastal Berry Layer

• 2½ cups strawberries, sliced
• 1½ cups blueberries
• 2 tbsp honey
• 1 tbsp fresh lemon juice

Honey Whipped Cream

• 2 cups heavy cream
• ¼ cup local honey
• 2 tsp vanilla

Assembly Instructions

1. Prepare biscuits:
   Bake biscuits at 425°F for 12–15 minutes until golden. Cool completely, then cut into bite-size cubes.
2. Infuse berries:
   Toss berries with honey and lemon juice. Let sit 20 minutes.
3. Whip cream:
   Beat heavy cream, honey, and vanilla until soft peaks form.
4. Layer the trifle:
   In a clear trifle bowl:
   • Biscuit cubes
   • Whipped cream
   • Berry mixture (with juices)
     Repeat layers, finishing with whipped cream and a berry crown.
5. Chill:
   Refrigerate at least 1 hour before serving.