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Best Red White and Blue Berry Trifle Recipe

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This red, white, and blue berry trifle is a stunning, no-bake dessert perfect for summer celebrations. Layers of toasted pound cake, macerated berries, creamy vanilla pudding, and homemade whipped cream create a show-stopping centerpiece that tastes as good as it looks.

Ingredients

Scale
  • 2 cups fresh strawberries, hulled and sliced
  • 1 ½ cups fresh blueberries
  • 1 ½ cups fresh raspberries
  • 2 tablespoons granulated sugar
  • 1 tablespoon fresh lemon juice
  • 1 (3.4 oz) package instant vanilla pudding mix
  • 2 cups cold whole milk
  • 4 ounces cream cheese, softened to room temperature
  • ¼ cup powdered sugar
  • 1 teaspoon vanilla extract
  • 1 ½ cups heavy whipping cream
  • 2 tablespoons powdered sugar
  • 1 (10.75 oz) frozen pound cake, thawed
  • ¼ cup milk or berry juice
  • Extra fresh berries for garnish
  • Fresh mint sprigs for garnish (optional)

Instructions

  1. Macerate the berries: In a medium bowl, combine sliced strawberries, blueberries, and raspberries. Sprinkle with 2 tablespoons granulated sugar and 1 tablespoon lemon juice. Gently toss and let sit at room temperature for 15-20 minutes. Reserve about ½ cup of the berry juice for soaking the cake.
  2. Toast the pound cake cubes: Preheat oven to 350°F (175°C). Cut thawed pound cake into 1-inch cubes. Spread on a baking sheet in a single layer and bake for 8-10 minutes until lightly golden and firm. Let cool completely.
  3. Make the cream cheese pudding layer: In a medium bowl, beat softened cream cheese with ¼ cup powdered sugar and 1 teaspoon vanilla extract until smooth. In a separate bowl, whisk instant vanilla pudding mix with 2 cups cold whole milk for 2 minutes until thickened. Fold cream cheese mixture into pudding until combined. Set aside.
  4. Whip the heavy cream: In a large chilled bowl, beat 1 ½ cups heavy whipping cream on medium-high speed until soft peaks form. Add 2 tablespoons powdered sugar and beat until stiff peaks form. Refrigerate until ready to use.
  5. Assemble the first layer: Place a single layer of toasted pound cake cubes in the bottom of a trifle dish. Drizzle with 2-3 tablespoons of reserved berry juice.
  6. Add the berry layer: Spoon half of the macerated berries (with juices) over the cake. Then spoon half of the cream cheese pudding mixture over the berries and spread gently.
  7. Repeat the layers: Add another layer of toasted pound cake cubes, drizzle with more berry juice, then add remaining berries and remaining pudding mixture. Smooth the top.
  8. Top with whipped cream: Spread the homemade whipped cream over the top layer of pudding, creating soft swirls and peaks.
  9. Chill and garnish: Cover loosely with plastic wrap and refrigerate for at least 4 hours, preferably overnight. Just before serving, garnish with fresh whole strawberries, extra blueberries, raspberries, and mint sprigs.

Notes

Toasting the pound cake cubes prevents sogginess. The trifle needs at least 4 hours to set; overnight is best. For a professional look, pipe the whipped cream using a piping bag with a star tip. Do not over-soak the cake with berry juice. This dessert tastes even better on day two.

Nutrition

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

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