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Easy Red White and Blue Berry Trifle Delight

Easy Red White and Blue Berry Trifle Delight - featured image

A quick and festive summer dessert featuring layers of fresh berries, whipped cream, and moist pound cake, perfect for celebrations like the Fourth of July.

Ingredients

Scale
  • 1 pound cake, store-bought or homemade, cut into 1-inch cubes
  • 1 cup fresh strawberries, hulled and halved
  • 1 cup fresh blueberries
  • 1 cup fresh raspberries (optional)
  • 2 cups heavy whipping cream, chilled
  • 1/4 cup powdered sugar
  • 1 teaspoon pure vanilla extract
  • 1 teaspoon lemon zest

Instructions

  1. Chill mixing bowl and beaters in the fridge for 10-15 minutes.
  2. Pour cold heavy cream into chilled bowl, add powdered sugar, vanilla extract, and lemon zest.
  3. Whip on medium-high speed until soft peaks form (about 3-5 minutes). Set aside in fridge.
  4. Rinse berries gently under cold water and pat dry. Hull and halve strawberries; leave blueberries and raspberries whole.
  5. Cut pound cake into roughly 1-inch cubes.
  6. Place one-third of the pound cake cubes in the bottom of a glass trifle bowl.
  7. Spread one-third of the whipped cream over the cake layer.
  8. Add a generous layer of mixed berries over the whipped cream.
  9. Repeat layering cake, whipped cream, and berries two more times, finishing with a top layer of whipped cream.
  10. Garnish the top with a few whole berries and a light sprinkle of lemon zest.
  11. Cover and refrigerate for at least 2 hours before serving.
  12. Serve chilled, scooping generous portions to include all layers.

Notes

Chill the mixing bowl and beaters before whipping cream to achieve soft peaks without overwhipping. Pat berries dry to avoid soggy trifle. Assemble no more than 2 hours before serving to prevent excess juice release. For a boozy twist, add a tablespoon of liqueur over cake cubes before layering.

Nutrition

Keywords: summer dessert, berry trifle, patriotic dessert, easy trifle, Fourth of July dessert, no bake dessert, berry dessert