Fresh Red White and Blueberry Trifle Recipe Easy Patriotic Dessert with Cream Layers
A simple, festive trifle featuring layers of vanilla cake, fresh strawberries and blueberries, and a rich cream cheese whipped cream. Perfect for summer holidays and casual gatherings.
- Prep Time: 15 minutes
- Cook Time: 5 minutes (optional toasting)
- Total Time: 2 hours 20 minutes
- Yield: 8 servings
- Category: Dessert
- Cuisine: American
Ingredients
- Vanilla sponge cake or pound cake, cut into 1-inch cubes (store-bought works great; Sara Lee preferred)
- Fresh strawberries, hulled and sliced (about 2 cups)
- Fresh blueberries (about 1 ½ cups)
- Granulated sugar (1-2 tablespoons, optional, to macerate berries)
- Heavy whipping cream (2 cups, cold)
- Cream cheese, softened (4 ounces)
- Powdered sugar (½ cup, adjust to taste)
- Pure vanilla extract (1 teaspoon)
Instructions
- Combine sliced strawberries and blueberries in a bowl with 1 tablespoon of granulated sugar. Toss gently and let sit for about 15 minutes to macerate.
- In a chilled mixing bowl, beat heavy whipping cream until it starts to thicken. Add softened cream cheese and continue whipping until soft peaks form.
- Gradually add powdered sugar and vanilla extract, whipping just until stiff peaks hold. Avoid overbeating.
- Slice vanilla cake into roughly 1-inch cubes. Optionally, toast cubes lightly in a dry pan or oven at 350°F for 5 minutes to prevent sogginess.
- Assemble the trifle by layering cake cubes (about 1/3 of total), macerated berries with juice, and cream mixture. Repeat layers until bowl is full, finishing with cream.
- Cover with plastic wrap and refrigerate for at least 2 hours before serving.
- Garnish with fresh whole berries and a light dusting of powdered sugar before serving.
Notes
Chill bowl and whisk before whipping cream for best results. Avoid overwhipping cream to prevent graininess. Macerate berries for at least 15 minutes to enhance juiciness. Toast cake cubes lightly to prevent sogginess. Assemble trifle a few hours before serving for best texture. For dairy-free, substitute coconut cream and vegan cream cheese. For gluten-free, use gluten-free sponge or angel food cake.
Nutrition
- Serving Size: About 1 cup per serv
- Calories: 275
- Sugar: 18
- Sodium: 150
- Fat: 18
- Saturated Fat: 11
- Carbohydrates: 25
- Fiber: 2
- Protein: 4
Keywords: trifle, patriotic dessert, red white and blue, berry trifle, easy dessert, summer dessert, Fourth of July dessert