Print

Easy Red White and Blue Berry Trifle: Best 4th of July Dessert

red white and blue berry trifle - featured image
Print Recipe

This Easy Red White and Blue Berry Trifle is a no-bake, quick dessert that comes together in under 20 minutes. With layers of fresh berries, creamy vanilla pudding, and fluffy whipped cream, it’s the perfect showstopper for your 4th of July celebration.

Ingredients

Scale
  • 1 store-bought pound cake (about 10–12 ounces), cut into 1-inch cubes
  • 2 cups fresh strawberries, hulled and sliced
  • 1 ½ cups fresh blueberries
  • 1 ½ cups fresh raspberries
  • 2 (3.4-ounce) boxes instant vanilla pudding mix
  • 3 cups cold whole milk
  • 2 cups heavy whipping cream
  • 3 tablespoons powdered sugar
  • 1 teaspoon vanilla extract
  • Optional garnish: fresh mint leaves, extra berries, or patriotic sprinkles

Instructions

  1. Make the pudding: In a medium mixing bowl, whisk together both boxes of instant vanilla pudding mix and 3 cups cold whole milk. Whisk vigorously for about 2 minutes until the mixture thickens. Let it sit for 5 minutes to thicken slightly.
  2. Whip the cream: In a large mixing bowl, combine 2 cups heavy whipping cream, 3 tablespoons powdered sugar, and 1 teaspoon vanilla extract. Using an electric hand mixer on medium-high speed, beat the cream until soft peaks form, about 3-4 minutes.
  3. Fold the cream into the pudding: Using a rubber spatula, gently fold half of the whipped cream into the prepared pudding until no white streaks remain. Then fold in the remaining whipped cream. Set aside about ½ cup of the plain whipped cream for the top layer if desired.
  4. Prepare the berries: Rinse all berries in a colander under cold water. Pat them dry gently with paper towels. Hull and slice the strawberries into even pieces, about ¼-inch thick. Leave the blueberries and raspberries whole.
  5. Cut the pound cake: Slice the pound cake into 1-inch cubes. You should have about 4 cups of cubes.
  6. First layer: Spread a thin layer of the pudding mixture (about 1 cup) on the bottom of your trifle bowl. Arrange half of the pound cake cubes in a single layer over the pudding. Press them down gently.
  7. Berry layer: Scatter half of the sliced strawberries, half of the blueberries, and half of the raspberries evenly over the cake cubes.
  8. Pudding layer: Spoon half of the remaining pudding mixture over the berries. Spread it gently with the spatula.
  9. Repeat layers: Add the remaining pound cake cubes over the pudding layer. Press down gently. Top with the remaining berries. Spoon the last of the pudding mixture over the top and spread it to the edges of the bowl.
  10. Top it off: If you reserved some plain whipped cream, dollop it on top and spread it into a smooth layer. Arrange a few extra berries on top for decoration. Cover the bowl with plastic wrap and refrigerate for at least 4 hours, or overnight.

Notes

Don’t skip the refrigeration time. The cake needs to absorb the pudding to become tender and cake-like. If you serve it immediately, the cake cubes will be dry and the layers won’t hold together. Let berries come to room temperature before assembling to prevent the pudding from seizing. This trifle actually improves overnight, so making it the day before is recommended.

Nutrition

Keywords: berry trifle, 4th of July dessert, no-bake dessert, red white and blue dessert, easy trifle recipe, summer dessert, patriotic dessert

Find it online: https://bakebelle.com/easy-red-white-and-blue-berry-trifle-best-4th-of-july-dessert/