Red, White and Blueberry Trifle

Red, White and Blueberry Trifle is a festive, no-bake dessert that’s perfect for patriotic holidays and summer gatherings. It layers soft cake cubes, creamy filling, and fresh berries for a stunning, crowd-pleasing treat that’s as beautiful as it is delicious.

Why You’ll Love This Recipe

• Visually stunning: Patriotic layers of red strawberries, white cream, and blue blueberries make this a showstopper.
• No baking required: Uses store-bought cake and instant pudding for easy assembly.
• Perfect for entertaining: Serves a crowd and can be made in advance.

ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• Angel food cake or pound cake, cut into cubes
• Fresh strawberries, hulled and sliced
• Fresh blueberries
• Instant white chocolate or vanilla pudding mix
• Sweetened condensed milk
• Cold water
• Whipped topping (e.g., Cool Whip), thawed
• Optional: cream cheese, for richer filling; lemon zest for brightness

directions

this recipe

1. In a mixing bowl, whisk together sweetened condensed milk and water until smooth. Add pudding mix and whisk until thickened. Chill for 5 minutes.
2. Fold in the whipped topping to create a creamy layer.
3. In a trifle dish or clear bowl, layer half the cake cubes, followed by a layer of blueberries, then a layer of the cream mixture, and finally a layer of strawberries.
4. Repeat the layers with the remaining ingredients.
5. Top with additional berries and refrigerate for at least 1 hour before serving.

Servings and timing

• Servings: 8–16
• Prep time: 15 minutes
• Chill time: At least 1 hour
• Total time: 1 hour 15 minutes

Variations

• Berry mix: Swap strawberries or blueberries with raspberries or blackberries.
• Cream cheese blend: Mix softened cream cheese into the filling for a richer taste.
• Cake swap: Use pound cake for denser texture or ladyfingers for a tiramisu-style twist.
• Mini trifles: Assemble in individual glasses or jars for personal servings.

storage/reheating

• Storage: Refrigerate covered for up to 24 hours.
• Reheating: Not applicable—best served cold.
• Make-ahead tip: Assemble layers a day in advance; top with berries just before serving to preserve freshness.

FAQs

Can I make this trifle the night before?

Yes, it’s a perfect make-ahead dessert. Just cover and chill until serving.

Can I use frozen berries?

Fresh berries are best for presentation and texture, but thawed frozen berries can work in a pinch.

What’s the best cake to use?

Angel food cake is light and airy, while pound cake is more substantial—both work well.

Is this gluten-free?

Only if you use gluten-free cake. Always check the labels of pudding mix and whipped topping.

Can I make this dairy-free?

Use dairy-free whipped topping and pudding alternatives if needed.

How long will leftovers last?

Best enjoyed within 24 hours. Beyond that, the cake may become soggy.

Can I add lemon flavor?

Yes, lemon zest or a splash of lemon juice adds brightness to the filling.

Do I need a trifle dish?

No, any clear glass bowl will work to show off the layers.

Can I use homemade whipped cream?

Yes, substitute whipped topping with freshly whipped cream for a richer dessert.

How do I prevent soggy cake?

Assemble shortly before serving or keep cake and filling separate until closer to serving time.

Conclusion

Red, White and Blueberry Trifle is a light, flavorful dessert that’s as easy to make as it is beautiful to serve. With its patriotic colors and fresh ingredients, it’s a hit at summer parties, potlucks, and Fourth of July celebrations. Enjoy this stunning trifle as the centerpiece of your dessert table!

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