<a href="http://www.karolineskitchen.com/wp-content/uploads/2013/07/trifle-003.jpg"><img class="aligncenter size-full wp-image-745" alt="berry trifle" src="http://www.karolineskitchen.com/wp-content/uploads/2013/07/trifle-003.jpg" width="323" height="500" /></a>

I made two exceptions for my summer "ban on baking". (I"ve since had to up that to 3 exceptions, but it's for a good cause...you'll see come August.)  This is the first.  For the most part, I have stuck by my ban &amp; I am taking advantage of every free moment.  We are slowly settling into our new house and recovering from the small tornado that knocked down 6! trees.  Room by room, things are starting to come together.  And, FINALLY, I got around to painting all of the furniture in my garage that I had been intending to fix up since before we moved in.

The inspiration for this dish came from the mountains of cake scraps that I throw away every time I have to cut a cake out of a sheet cake.  I often freeze them, hoping to find a use for all of those tasty morsels, only to toss them in the trash months later.  But, I'm not supposed to be baking &amp; home ownership ain't cheap (duh!).  So, now seemed to be a good time to put those pieces to use.  There are hundreds of red, white and blue cake ideas out there (like this one I made last year), and I will surely get around to all of them, but it is berry season, and they are, coincidentally, red and blue.  Add a little white whipped cream and you have the easiest dessert in the history of the 4th (or 5th)...or maybe even the 14th of July.  Happy Belated Birthday, Dad...and Happy Bastille Day, too.