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Fresh Red White and Blueberry Trifle Recipe Easy Patriotic Dessert with Cream Cheese Mousse

fresh red white and blue berry trifle - featured image
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A simple, festive, and comforting trifle featuring layers of fresh strawberries, blueberries, raspberries, moist cake, and a tangy cream cheese mousse. Perfect for summer celebrations and patriotic occasions.

Ingredients

Scale
  • 1 prepared pound cake or angel food cake (about 8 oz / 225 g), cut into 1-inch cubes
  • 8 oz (225 g) cream cheese, softened (Philadelphia brand recommended)
  • 1 cup (240 ml) heavy whipping cream, chilled
  • ½ cup (60 g) powdered sugar
  • 1 teaspoon pure vanilla extract
  • Zest of 1 lemon
  • 1 cup (150 g) fresh strawberries, hulled and sliced
  • 1 cup (150 g) fresh blueberries
  • 1 cup (150 g) fresh raspberries
  • Optional garnishes: fresh mint leaves, extra lemon zest, or a dusting of powdered sugar

Instructions

  1. Prepare the Cream Cheese Mousse (15-20 minutes): In a large mixing bowl, beat the softened cream cheese with an electric mixer until smooth and creamy, about 2-3 minutes. Add the powdered sugar, vanilla extract, and lemon zest, then beat again until fully combined.
  2. Whip the Cream: In a separate chilled bowl, whip the heavy cream until soft peaks form, about 3-5 minutes on medium-high speed. Be careful not to overwhip.
  3. Combine Mousse and Whipped Cream: Gently fold the whipped cream into the cream cheese mixture using a rubber spatula until just combined to keep the mousse light and airy.
  4. Prepare the Fruit and Cake: Wash and gently pat dry the berries. Slice the strawberries thinly. Cut the cake into roughly 1-inch cubes.
  5. Assemble the Trifle (10 minutes): Start with a layer of cake cubes at the bottom of the trifle bowl (about 1/3 of the cake). Spread a generous layer of cream cheese mousse over the cake (about one-third of the mousse).
  6. Add a layer of mixed berries (reserve some for the top) with red strawberries, blue blueberries, and white-ish raspberries.
  7. Repeat the layers: cake cubes, mousse, and berries until the bowl is filled, ending with a final layer of mousse. Arrange reserved berries on top.
  8. Chill: Cover the trifle bowl with plastic wrap and refrigerate for at least 2 hours, preferably overnight.
  9. Serve: Garnish with fresh mint leaves or extra lemon zest just before serving.

Notes

Use fully softened cream cheese to avoid lumps. Whip cream to soft peaks without overwhipping. Fold whipped cream gently into cream cheese mixture to keep mousse airy. Serve within 24 hours to avoid soggy cake. Fresh berries added just before serving keep color and texture best. Frozen berries can be used if thawed and drained well. For gluten-free, use gluten-free cake. For dairy-free, substitute cream cheese and heavy cream with plant-based alternatives.

Nutrition

Keywords: red white and blue trifle, patriotic dessert, cream cheese mousse, berry trifle, easy summer dessert, no-bake dessert

Find it online: https://elvafood.com/fresh-red-white-and-blueberry-trifle-recipe-easy-patriotic-dessert-with-cream-cheese-mousse/