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A beautifully plated individual 4th of July berry trifle, a perfect good dessert for the 4th of July.

Red, White, and Blue Berry Trifle

A dazzling and refreshing no-bake dessert, the Red, White, and Blue Berry Trifle is the perfect patriotic treat for your 4th of July celebration! Layers of moist pound cake, creamy whipped delight, and fresh, juicy berries create a stunning visual and a delicious taste that everyone will love. Easy to make ahead, it’s ideal for summer gatherings. ✨🇺🇸
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Prep Time 20 minutes
Total Time 20 minutes
Servings: 8 servings
Course: Dessert
Cuisine: American
Calories: 300
Ingredients Equipment Method

Ingredients
  

Cake Layer
  • 1 package Pound Cake 10-12 oz, store-bought or homemade, cut into 1-inch cubes.
Fruit Layers
  • 2 cups Fresh Strawberries hulled and sliced.
  • 2 cups Fresh Blueberries rinsed and dried.
Cream Layer
  • 2 cups Heavy Cream chilled.
  • 1/2 cup Powdered Sugar confectioners' sugar.
  • 1 teaspoon Vanilla Extract Pure vanilla for best flavor.
  • 8 oz Cream Cheese softened (Optional, for a richer, tangier cream layer).
  • 1-2 tablespoons Granulated Sugar Optional, for macerating berries to enhance sweetness.

Equipment

  • 1 Large Clear Trifle Bowl Essential for showcasing the beautiful layers.
  • 1 Large Mixing Bowl For preparing the cream.
  • 1 Electric Mixer For whipping cream to stiff peaks.
  • 1 Whisk (optional) For combining dry ingredients.
  • 1 Spatula or Spoon For spreading cream layers.

Method
 

Prepare Ingredients
  1. Gently wash and dry the strawberries and blueberries. Slice the strawberries. If desired, lightly toss the berries with 1-2 tablespoons of granulated sugar to macerate and bring out their juices.
  2. Cut the pound cake into uniform 1-inch cubes.
Prepare Whipped Cream
  1. In a large mixing bowl, combine the chilled heavy cream, 1/2 cup powdered sugar, and 1 teaspoon vanilla extract. Beat with an electric mixer on high speed until stiff peaks form.
  2. Optional: If using cream cheese, beat the softened cream cheese in a separate bowl until smooth. Gradually add powdered sugar and vanilla, then gently fold in the prepared whipped cream for a richer, slightly tangy cream layer.
Assemble the Trifle
  1. Place approximately half of the pound cake cubes evenly at the bottom of your large clear trifle bowl.
  2. Arrange about half of the sliced strawberries over the first layer of pound cake.
  3. Carefully spread about one-third of the prepared whipped cream mixture evenly over the strawberries.
  4. Add the remaining half of the pound cake cubes over the cream layer, distributing them evenly.
  5. Distribute about half of the fresh blueberries over the second cake layer.
  6. Spread another one-third of the whipped cream mixture over the blueberries.
  7. Finish by arranging the remaining strawberries and blueberries attractively on top. Pipe or spoon the last third of the whipped cream mixture in decorative dollops on the very top for a beautiful presentation.
Chill & Serve
  1. Cover the trifle bowl loosely with plastic wrap and refrigerate for at least 4 hours, or preferably overnight. This allows the flavors to meld beautifully and the cake to absorb moisture, resulting in a perfectly moist and delicious trifle.
  2. Serve chilled directly from the trifle bowl, scooping out generous individual portions. Enjoy your festive 4th of July dessert!