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Red White and Blue Trifle: A Patriotic Dessert Party in a Bowl

  • Author: Tyla
  • Total Time: 25 minutes
  • Yield: 8 servings 1x

Description

If you’ve never made a trifle, you’re in for a real treat. This Red White and Blue Trifle is a stunning, layered dessert that brings together fluffy cake, fresh berries, and creamy pudding or whipped cream in a beautiful display of patriotic colors. It’s like a dessert and a centerpiece all in one. The best part? It’s incredibly easy to assemble, making it perfect for summer holidays, family gatherings, or any time you want to wow guests without spending hours in the kitchen. Each bite gives you the perfect balance of sweet cake, juicy berries, and luscious creaminess. Plus, the layers soften and meld together as it chills, creating an irresistible texture that’s part cake, part mousse, all delicious.

Ingredients

Scale

Cake Layer:

  • 1 prepared angel food cake or pound cake (store-bought or homemade), cut into 1-inch cubes
    Fruit Layers:

  • 1 cup fresh strawberries, hulled and sliced

  • 1 cup fresh blueberries

  • 1 cup fresh raspberries (optional, but highly recommended for extra color and flavor)
    Creamy Layers:

  • 2 cups vanilla pudding (store-bought or homemade) or alternatively, 2 cups whipped cream (or a combo of both for texture contrast)

  • If making whipped cream:

    • 1 cup heavy cream

    • 2 tablespoons powdered sugar

    • 1 teaspoon vanilla extract

Extras (optional):

  • Fresh mint leaves for garnish

  • A drizzle of berry syrup or fruit preserves between layers for extra sweetness

  • A splash of raspberry or berry liqueur (like Chambord) for adult versions

Instructions

  1. Make your whipped cream if you’re using it: Chill your mixing bowl and beaters in the freezer for 10-15 minutes. Then whip the heavy cream with powdered sugar and vanilla extract until you reach soft peaks. Set aside in the fridge.

  2. Prepare the fruit: Wash and slice your berries, making sure they’re dry so your trifle doesn’t get watery.

  3. Start layering: In a large clear glass trifle bowl or individual serving glasses, start with a generous layer of cake cubes, making sure to spread them evenly.

  4. Add fruit: Spoon a layer of strawberries over the cake, followed by a layer of pudding or whipped cream. You want enough cream to soak into the cake but not so much that it’s soupy.

  5. Repeat layers: Add another layer of cake cubes, then blueberries, and then more pudding or whipped cream. Follow this with another cake layer, then raspberries, and finish with a final layer of cream on top.

  6. Garnish: Decorate the top with a beautiful scatter of mixed berries and a few fresh mint leaves for a pop of green. If you’re feeling fancy, drizzle some berry syrup or fruit preserves on top for shine and extra sweetness.

  7. Chill: Cover the trifle with plastic wrap and refrigerate for at least 2 hours or up to overnight. This chilling time allows the flavors to meld, the cake to soften just right, and the dessert to become delightfully creamy.

Notes

  • Swap the angel food or pound cake for chocolate cake, vanilla cookies, or even ladyfingers for a different texture and flavor.

  • Use Greek yogurt mixed with honey instead of pudding or whipped cream for a tangy, healthier twist.

  • Add a splash of Grand Marnier, Amaretto, or Chambord between layers for an adult version with a boozy kick.

  • Toss in other red, white, and blue fruits like cherries, blackberries, or white peaches for variety.

  • Prep Time: 25 minutes

Nutrition

  • Calories: ~250 kcal per serving
  • Fat: ~8g
  • Carbohydrates: ~38g
  • Protein: ~4g

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Find it online: https://tylarecipes.com/red-white-and-blue-trifle-a-patriotic-dessert-party-in-a-bowl/