Description
This Red, White & Blue Trifle is a festive and easy 4th of July dessert made with fluffy cake, creamy filling, fresh strawberries, and blueberries. Beautiful layered colors make it the perfect centerpiece for Independence Day celebrations, summer cookouts, and patriotic gatherings.
Ingredients
Scale
For the Trifle
- 1 prepared pound cake or angel food cake, cut into cubes
- 4 cups fresh strawberries, sliced
- 3 cups fresh blueberries
- 8 ounces cream cheese, softened
- 1 cup powdered sugar
- 2 teaspoons vanilla extract
- 2 cups heavy whipping cream
- 2 packages (3.4 ounces each) instant vanilla pudding mix
- 3 cups cold milk
For Garnish
- Additional strawberries
- Additional blueberries
- Red, white, and blue sprinkles (optional)
Instructions
- Prepare the pudding according to package directions using cold milk. Refrigerate until slightly thickened.
- Beat cream cheese, powdered sugar, and vanilla extract until smooth.
- In a separate bowl, whip the heavy cream until stiff peaks form.
- Fold the whipped cream into the cream cheese mixture until combined.
- Gently fold the prepared pudding into the cream mixture.
- Place a layer of cake cubes in the bottom of a large trifle dish.
- Add a layer of strawberries and blueberries.
- Spread a layer of the cream mixture over the fruit.
- Repeat the layers until the dish is filled, finishing with a cream layer on top.
- Decorate with strawberries, blueberries, and patriotic sprinkles.
- Refrigerate for at least 4 hours before serving.
Notes
- Angel food cake creates a lighter texture, while pound cake provides a richer flavor.
- Assemble the trifle several hours ahead for the best flavor.
- Pat the berries dry after washing to prevent excess moisture.
- For clean layers, spread the filling gently against the sides of the trifle bowl.
- Store covered in the refrigerator for up to 3 days.
Nutrition
- Serving Size: 12 servings
- Calories: 410 per serving