4th of July Berry Trifle
Looking for a show-stopping dessert that’s as festive as it is delicious? This Red, White, and Blue Pound Cake Trifle is the ultimate crowd-pleaser for your summer BBQ or Fourth of July celebration. Layered with cubes of buttery pound cake (or your cake of choice), fresh strawberries and blueberries, and fluffy whipped cream mixture, this trifle is a refreshing, no-fuss treat that’s bursting with patriotic flair. Served in a clear dish to showcase its bold colors, it’s as beautiful on the table as it is satisfying on a hot summer day.
What kind of bowl do I use?
Any clear bowl is great, but one specifically made for trifles will make your dessert presentation beautiful and definitely a show stopper. Glass is best, but sometimes I can find plastic ones at the Dollar Tree. My favorite glass bowl is Royal Art European Trifle Bowl, which is made in Italy, so that’s always a win.
Things to consider before beginning…
Festive-ness is the key here, so any red, white, and blue foods work!
For cakes, I am a fan of pound cake, but you can use angel food cake as well. These two are best for holding shape in the dish. Homemade or store bought both work the same, but since I am all about quick, easy dishes…I will go with store bought for this recipe. Feel free to substitute with homemade cake if you prefer!
For fruits, any red and blue work—blueberries, blackberries, strawberries, raspberries, cherries—they all look great!
Finally, for the cream part, though it’s not the easiest route, I prefer the whipped cream cheese mixture I include in this recipe. If you want something easier, you can use cool whip or vanilla pudding in place of it, which are both super easy!
Ingredients
1 (8-oz.) package cream cheese, softened
1/2 cup granulated sugar
1 1/2 cups heavy cream
1 tsp vanilla extract
1 lb pound cake, cubed
2 cups blueberries (2 6oz containers)
2 1/2 cups blackberries (2 6oz containers)
1 1/2 qt. strawberries sliced (feel free to substitute raspberries or cherries as well)
Directions
Add the cream cheese and granulated sugar to a bowl. Beat on medium-high speed until smooth, 1 to 2 minutes. Scrape the sides and bottom of the bowl. With the mixer on medium speed, slowly add the heavy cream and vanilla, and mix until combined and soft peaks form. The mixture should be easy to dollop.
Place a single layer of cake cubes in the bottom of a large (12- to 14-cup) trifle dish. Top with two-thirds of the blueberries and blackberries. Add half of the whipped cream (about 2 cups), then top with two-thirds of the strawberries. Repeat the cake and cream layers once more, then decorate the top with the remaining berries. Serve immediately or make in advance and store in the refrigerator for up to 24 hours.
NOTE Angel food cake will work well too. If you feel adventurous, you can make your own pound cake or angel food cake as well. Make sure it is room temperature or cool before creating your trifle.