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Best Easy Red White and Blue Berry Trifle Recipe

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A quick and easy no-bake dessert perfect for patriotic holidays like Fourth of July, Memorial Day, and Labor Day. Layers of tender pound cake, macerated berries, and creamy vanilla pudding-whipped cream filling come together in under 20 minutes.

Ingredients

Scale
  • 1 store-bought pound cake (10.75 oz), cut into 1-inch cubes
  • 2 cups fresh strawberries, hulled and sliced
  • 1 ½ cups fresh blueberries
  • 1 ½ cups fresh raspberries (optional)
  • 1 (3.4 oz) box instant vanilla pudding mix
  • 2 cups cold whole milk
  • 2 cups heavy whipping cream
  • ¼ cup powdered sugar
  • 1 teaspoon vanilla bean paste (or vanilla extract)
  • 2 tablespoons granulated sugar
  • 1 tablespoon fresh lemon juice
  • Optional garnish: fresh mint sprigs, extra berries, or star-shaped fruit cutouts

Instructions

  1. Macerate the berries: In a medium bowl, combine the sliced strawberries, blueberries, and raspberries (if using). Add 2 tablespoons granulated sugar and 1 tablespoon fresh lemon juice. Gently toss to coat. Let sit for 10-15 minutes while you prepare the other components.
  2. Make the pudding: In a large mixing bowl, whisk together the instant vanilla pudding mix and 2 cups cold whole milk. Whisk vigorously for 2 minutes until it thickens. Pop it in the fridge while you whip the cream.
  3. Whip the cream: In a separate large mixing bowl, pour 2 cups cold heavy whipping cream. Add ¼ cup powdered sugar and 1 teaspoon vanilla bean paste (or extract). Beat on medium-high speed until soft peaks form — about 3-4 minutes.
  4. Fold it together: Take the pudding out of the fridge. Gently fold the whipped cream into the pudding using a rubber spatula. Use a slow, sweeping motion — lift the mixture from the bottom and fold over the top. Do this until just combined.
  5. Prepare the cake: Cut the pound cake into 1-inch cubes. If the cake is very soft, you can lightly toast the cubes on a baking sheet at 350°F for 5 minutes. Let them cool completely before layering.
  6. Layer the trifle: Start with a layer of cake cubes at the bottom of your trifle bowl — about one-third of the cake. Spoon one-third of the macerated berries over the cake, including some of the juice. Spread one-third of the cream mixture on top, smoothing it gently. Repeat the layers two more times: cake, berries, cream. End with a final layer of cream on top.
  7. Garnish and chill: Reserve a handful of the prettiest berries for the top. Arrange them in a pattern. Cover tightly with plastic wrap and refrigerate for at least 2 hours, preferably 4. The trifle is best served cold.

Notes

Don’t skip the maceration step—it prevents the cake from tasting dry. Whip your cream cold for best results. Fold, don’t stir, when combining whipped cream and pudding. Let the trifle rest for at least 2 hours before serving. Toast the cake if it’s very soft to help it hold up better. The trifle tastes even better on day two.

Nutrition

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

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