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Show-Stopping Red White and Blue Layered Labor Day Trifle

red white and blue trifle - featured image
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A stunning no-bake trifle with layers of angel food cake, fresh strawberries, blueberries, and creamy vanilla pudding. Perfect for patriotic celebrations and summer gatherings.

Ingredients

Scale
  • 1 store-bought angel food cake (about 10–12 ounces), cut into 1-inch cubes
  • 2 pounds fresh strawberries, hulled and sliced ¼-inch thick
  • 2 pints fresh blueberries
  • 2 packages (3.4 ounces each) instant vanilla pudding mix
  • 4 cups cold whole milk
  • 2 cups heavy whipping cream
  • ¼ cup powdered sugar, sifted
  • 1 teaspoon vanilla extract
  • ¼ cup strawberry jam or preserves, warmed
  • Fresh mint leaves for garnish (optional)
  • 2 tablespoons granulated sugar
  • 1 tablespoon fresh lemon juice

Instructions

  1. Macerate the Berries: In a medium bowl, combine sliced strawberries with 1 tablespoon granulated sugar and lemon juice. In a separate bowl, combine blueberries with remaining 1 tablespoon sugar. Let both sit at room temperature for 15-20 minutes, stirring gently once or twice.
  2. Make the Pudding: In a large bowl, whisk together both packages of instant vanilla pudding mix with 4 cups cold whole milk. Whisk vigorously for about 2 minutes until thickened. Let sit for 5 minutes to fully set. Cover with plastic wrap pressed onto the surface and refrigerate.
  3. Whip the Cream: In a chilled bowl, combine heavy whipping cream, sifted powdered sugar, and vanilla extract. Beat on medium-high speed until soft peaks form, about 3-4 minutes, then beat until stiff peaks hold their shape.
  4. Fold Pudding and Cream Together: Gently fold about one-third of the whipped cream into the prepared pudding until combined. Fold in remaining whipped cream in two additions until smooth and airy. Set aside about ½ cup plain whipped cream for top decoration if desired.
  5. Prepare the Cake: Cut angel food cake into 1-inch cubes. Spread cubes out on a baking sheet in a single layer.
  6. Warm the Jam: In a small saucepan over low heat, warm strawberry jam until loose and spreadable, about 30 seconds. Set aside to cool slightly.
  7. Assemble the First Layer: Spread a thin layer (about ½ cup) of pudding-cream mixture on the bottom of a trifle dish. Arrange half of the cake cubes in an even layer. Drizzle half of the strawberry juices over the cake.
  8. Add the Red Layer: Spoon macerated strawberries evenly over the cake layer using a slotted spoon. Drizzle about half of the warmed strawberry jam over the strawberries.
  9. Add the White Layer: Carefully spread half of the remaining pudding-cream mixture over the strawberry layer. Smooth the top.
  10. Repeat the Cake Layer: Add remaining cake cubes in an even layer. Drizzle remaining strawberry juices (from blueberry bowl) over the cake, then remaining warmed jam.
  11. Add the Blue Layer: Spoon macerated blueberries evenly over the cake layer using a slotted spoon. Spread into an even layer.
  12. Top with Remaining White Layer: Spread remaining pudding-cream mixture over the blueberries, smoothing the top. Pipe or dollop reserved plain whipped cream on top if desired.
  13. Chill and Set: Cover loosely with plastic wrap and refrigerate for at least 4 hours, preferably overnight.
  14. Garnish and Serve: Just before serving, arrange fresh strawberries, blueberries, and mint leaves on top. Serve directly from the trifle dish.

Notes

Chill between layers for clean lines. Drain berries well to avoid soupy trifle. Use cold milk for pudding and cold cream for whipping. Don’t overmix the pudding-cream mixture. Use a serrated knife for cutting angel food cake. Trifle can be made a day ahead; add fresh fruit garnish just before serving.

Nutrition

Keywords: red white and blue trifle, labor day dessert, patriotic dessert, no-bake dessert, berry trifle, angel food cake trifle, summer dessert

Find it online: https://elvafood.com/show-stopping-red-white-and-blue-layered-labor-day-trifle/