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Easy Patriotic Red White Blueberry Trifle Recipe

patriotic red white and blueberry trifle - featured image
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A no-bake, crowd-pleasing dessert featuring layers of tender pound cake, silky vanilla cream, and fresh strawberries and blueberries. Perfect for summer celebrations like the Fourth of July or Memorial Day.

Ingredients

Scale
  • 2 cups heavy cream, cold
  • 8 oz cream cheese, softened
  • 1/2 cup powdered sugar
  • 1 teaspoon vanilla extract
  • 1/4 cup sour cream (optional)
  • 1 store-bought pound cake (about 12 oz), cut into 1-inch cubes
  • 2 tablespoons milk or berry juice
  • 2 cups fresh strawberries, hulled and sliced
  • 2 cups fresh blueberries
  • 1 tablespoon granulated sugar (optional)
  • 1 teaspoon lemon zest
  • Extra strawberries and blueberries for garnish
  • Fresh mint sprigs (optional)

Instructions

  1. Wash and dry strawberries and blueberries thoroughly. Slice strawberries into even pieces, about 1/4-inch thick. In a small bowl, toss sliced strawberries and blueberries with 1 tablespoon sugar and 1 teaspoon lemon zest. Let sit for 10 minutes.
  2. In a large mixing bowl, combine softened cream cheese, powdered sugar, and vanilla extract. Beat with an electric mixer on medium speed until smooth and creamy, about 2 minutes. Scrape down sides. Add sour cream if using, beat for 30 seconds. In a separate bowl, pour in cold heavy cream. Beat on medium-high speed until stiff peaks form, about 3-4 minutes.
  3. Cut pound cake into 1-inch cubes. Place cubes in a single layer on a baking sheet or large plate. Lightly brush or drizzle with a tablespoon of milk or a splash of juice from macerated berries.
  4. In a trifle dish, start with a layer of cake cubes (about one-third). Spread evenly. Add a layer of whipped cream mixture (about one-third). Spread gently. Add a layer of macerated berries (about half of strawberries and half of blueberries).
  5. Repeat layers: another third of cake cubes, another third of cream, then remaining berries. Top with last of cake cubes and last of cream. Spread cream evenly to edges.
  6. Decorate top with reserved strawberries and blueberries. Add mint sprigs if desired. Cover loosely with plastic wrap and refrigerate for at least 4 hours, preferably overnight.
  7. Remove from fridge about 15 minutes before serving. Use a large spoon to scoop deep into layers, ensuring each serving gets a bit of everything. Serve in clear glasses or bowls.

Notes

Chill time is non-negotiable for best texture. Use fresh berries for best results; frozen berries release too much liquid. For dairy-free, use coconut cream and dairy-free cream cheese. For gluten-free, use gluten-free pound cake. The trifle can be made up to 24 hours in advance.

Nutrition

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

Find it online: https://leilameals.com/easy-patriotic-red-white-blueberry-trifle-recipe/