Fresh Red White and Blue Berry Trifle
A quick and easy layered dessert featuring fresh strawberries, blueberries, and whipped cream with pound cake, perfect for summer celebrations and patriotic holidays.
- Prep Time: 15 minutes
- Cook Time: 2 minutes (optional toasting)
- Total Time: 2 hours 17 minutes
- Yield: 8 servings 1x
- Category: Dessert
- Cuisine: American
Ingredients
Scale
- 2 cups fresh strawberries, hulled and sliced
- 1 ½ cups fresh blueberries, washed and drained
- 1 cup fresh raspberries (optional)
- 8 ounces pound cake, cut into 1-inch cubes
- 2 cups cold whipping cream (heavy cream or whipping cream)
- ¼ cup powdered sugar, sifted
- 1 teaspoon vanilla extract
- Fresh mint leaves (optional, for garnish)
- 2 tablespoons liqueur such as Grand Marnier or Chambord (optional)
Instructions
- Rinse all berries gently and pat dry. Hull and slice the strawberries into thin pieces. Drain any excess water to prevent sogginess. (5 minutes)
- Slice the pound cake into roughly 1-inch cubes. If the cake is very fresh and soft, toast the cubes lightly for about 2 minutes to add some structure. (5 minutes)
- Pour the cold whipping cream into a large mixing bowl. Add the powdered sugar and vanilla extract. Beat on medium-high speed until soft peaks form, about 3-5 minutes. Stop once the cream holds shape but still looks smooth. (5-7 minutes)
- If using, gently fold the liqueur into the whipped cream to add a subtle boozy note. (1 minute)
- In your trifle bowl, start with a layer of cake cubes covering the bottom evenly. Add a layer of mixed berries—mostly strawberries and blueberries. Dollop a generous layer of whipped cream over the berries, spreading gently with a spatula. Repeat the layering process two more times, finishing with a whipped cream layer on top. (10 minutes)
- Scatter a few whole berries and fresh mint leaves on top for garnish. Cover the trifle with plastic wrap and refrigerate for at least 2 hours before serving.
Notes
Use fresh berries that aren’t too juicy and drain well to prevent sogginess. Whip cream to soft peaks for best texture. Assemble a few hours ahead but avoid overnight refrigeration to keep cake from becoming mushy. For dairy-free, use coconut cream and gluten-free cake. Optional liqueur adds an adult twist.
Nutrition
- Serving Size: About 1 cup per serv
- Calories: 275
- Sugar: 18
- Sodium: 150
- Fat: 18
- Saturated Fat: 11
- Carbohydrates: 25
- Fiber: 3
- Protein: 3
Keywords: berry trifle, summer dessert, layered dessert, patriotic dessert, easy trifle, fresh berries, pound cake dessert