Print

Easy Red White and Blue Berry Trifle Recipe

easy red white and blue berry trifle - featured image
Print Recipe

This easy red white and blue berry trifle is a quick, no-bake dessert perfect for patriotic holidays. Layers of store-bought pound cake, macerated berries, and lightly sweetened whipped cream create a beautiful and delicious treat that looks like you tried, but comes together in just 20 minutes.

Ingredients

Scale
  • 1 store-bought pound cake (about 10–12 ounces), cut into 1-inch cubes
  • 1 tablespoon orange liqueur or orange juice (optional)
  • 2 cups fresh strawberries, hulled and sliced
  • 1 cup fresh blueberries
  • 1 cup fresh raspberries (optional)
  • 2 tablespoons granulated sugar
  • 1 teaspoon fresh lemon juice
  • 2 cups heavy whipping cream, cold
  • 3 tablespoons powdered sugar
  • 1 teaspoon vanilla extract
  • Extra fresh berries, mint sprigs, or white chocolate shavings for garnish (optional)

Instructions

  1. Prepare the berries: In a medium bowl, combine sliced strawberries, blueberries, and raspberries. Sprinkle with granulated sugar and lemon juice. Gently toss to coat. Let sit for about 10 minutes to macerate.
  2. Whip the cream: In a large chilled mixing bowl, combine cold heavy whipping cream, powdered sugar, and vanilla extract. Using an electric mixer on medium-high speed, whip until soft peaks form (about 3-4 minutes). Do not overwhip.
  3. Cut the cake: Slice the pound cake into 1-inch cubes. If using, lightly brush the cubes with orange liqueur or orange juice.
  4. Start layering: Place a single layer of cake cubes at the bottom of a large glass trifle bowl (about one-third of the cubes). Spoon about one-third of the macerated berries (including juices) over the cake. Spread one-third of the whipped cream over the berries.
  5. Repeat layers: Add another layer of cake cubes, followed by another layer of berries, and another layer of cream. Repeat one more time until all ingredients are used, ending with a top layer of whipped cream.
  6. Garnish and chill: Arrange reserved fresh berries on top of the cream in a decorative pattern. Cover loosely with plastic wrap and refrigerate for at least 2 hours (or up to 24 hours) to allow flavors to meld.
  7. Serve cold: Spoon into individual bowls or glasses, ensuring each serving gets a bit of every layer.

Notes

For best results, let the trifle rest in the refrigerator for at least 2 hours (or overnight) to allow the cake to absorb the berry juices and the flavors to meld. If using frozen berries, thaw and drain them first to avoid a soupy trifle. For a dairy-free version, use chilled full-fat coconut cream instead of heavy cream. For a gluten-free version, use a gluten-free pound cake.

Nutrition

Keywords: trifle, berry trifle, red white and blue, Fourth of July, patriotic dessert, no-bake dessert, easy dessert, summer dessert

Find it online: https://siennaspoon.com/easy-red-white-and-blue-berry-trifle-recipe/