Red White and Blue Trifle + Video
This stunning red white and blue trifle tastes as good as it looks. With layers of buttery pound cake, tangy whipped cream cheese, and a trio of sweet berries, this 4th of July trifle is as easy to make as it is to impress. Grab the ingredients and make this festive patriotic trifle for your summer holiday celebration.
Love patriotic desserts? Try this 4th of July Cake, these Red White and Blue Whoopie Pies, these Patriotic Parfaits, and this 4th of July Slab Pie.
Why You’ll Love This Berry Trifle
Not only is this red white and blue dessert beautiful and eye-catching, but it’s also no-bake and easy to assemble. You get a crowd-pleasing combination of textures and flavors: rich pound cake, creamy filling, and fresh, juicy berries. Plus, it can be made ahead—meaning less stress and more time to enjoy your 4th of July festivities.
Ingredients You Will Need
NOTE: Full ingredient amounts and instructions are in the printable recipe card at the end of the post.
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This easy berry trifle only needs a few simple ingredients:
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- Store-Bought Pound Cake: Angel food cake is also a great substitute.
- Blueberries
- Blackberries
- Strawberries
- Cream Cheese: Softened to room temperature.
- Powdered Sugar: To sweeten the cream cheese filling.
- Salt: Just a pinch to cut the sweetness.
- Vanilla Extract: To flavor the filling.
- Heavy Cream: Or heavy whipping cream. They both whip just fine.
How to Make a Red White and Blue Trifle
Step 1: Whip the Filling
- In a stand mixer fitted with the paddle attachment, beat the cream cheese on medium-high speed until smooth. Scrape bowl.
- Then add the powdered sugar, salt, and vanilla and mix until combined. Scrape bowl.
- Switch to the whisk attachment and whip on medium speed while slowly adding the heavy cream until soft peaks form and the mixture is easy to dollop. Scraping the bowl as needed.
Step 2: Prepare the Berries
- Wash and dry your strawberries, blueberries, and blackberries. Slice the strawberries, leaving the other berries whole.
Step 3: Layer the Trifle
- Place half of the cake cubes in a single layer on the bottom of a large (12 to 14-cup; 3-quart) trifle dish.
- Top with two-thirds of the blueberries and blackberries.
- Dollop, then spread half of the whipped cream cheese (about 2 cups).
- Then top with two-thirds of the strawberries.
- Add the remaining cake cubes.
- Dollop, then spread the remaining cream. Finally, decorate the top with the remaining blueberries, blackberries, and strawberries.
Serving and Storing
- Serve immediately or make in advance, cover, and store in the refrigerator for up to 24 hours.
- Tightly cover the trifle with plastic wrap and store leftovers in the refrigerator for up to 3 days.
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Recipe Notes
Tips for a Show-Stopping Patriotic Trifle
- Use fresh, firm berries for the best visual appeal.
- Swap pound cake with angel food cake for a lighter version.
- Make mini trifles in individual mason jars for a cute, portable option.
A Red White and Blue Dessert Everyone Will Love
This red white and blue trifle is more than just a pretty face—it’s full of flavor and festive fun. Whether you’re hosting a cookout or bringing a dish to the celebration, this 4th of July trifle will quickly become a crowd favorite. Light, fruity, and perfectly patriotic, it’s the ultimate red white and blue dessert for summer celebrations.
FAQs
Yes! This trifle is actually best when made a few hours ahead. It allows the flavors to meld and the cream to set. You can assemble it up to 24 hours in advance—just keep it covered in the fridge.
Fresh berries are highly recommended for the best texture and presentation. Frozen berries tend to release more liquid and can make the trifle soggy, especially after chilling.
No trifle dish? No problem! You can use a large glass bowl or even make individual servings in mason jars or dessert cups. The layers will still look stunning.
Absolutely! Angel food cake or sponge cake are great alternatives if you prefer a lighter texture. For a gluten-free version, use your favorite GF pound cake.
Yes! There’s no alcohol in this recipe, and the sweet, fruity layers are always a hit with kids. Want to make it extra fun? Let the kids help assemble their own mini trifles.
Store leftovers in an airtight container in the refrigerator for up to 3 days. Keep in mind, the texture may soften over time due to the berries and cream.
More Patriotic Desserts You’ll Love
Red White and Blue Trifle
Ingredients
- 8 oz (226 g) block-style cream cheese, room temperature
- 1 ½ cups (180 g) powdered sugar
- ⅛ tsp salt
- 1 tsp vanilla extract
- 1 ½ cups (355 ml) heavy cream, cold
- 1 lb (453 g) pound cake, cubed
- 12 oz (340 g) fresh blueberries, (about 2 cups)
- 12 oz (340 g) fresh blackberries, (about 2 ½ cups)
- 1.5 lbs (680 g) fresh strawberries, stems removed and sliced (about 4 cups)
Equipment
Instructions
- In a stand mixer fitted with the paddle attachment, beat the cream cheese on medium-high speed until smooth. Scrape bowl. Then add the powdered sugar, salt, and vanilla and mix until combined. Scrape bowl.
- Switch to the whisk attachment and whip on medium speed while slowly adding the heavy cream until soft peaks form and the mixture is easy to dollop. Scraping the bowl as needed.
- Place half of the cake cubes in a single layer on the bottom of a large (12 to 14-cup; 3-quart) trifle dish. Top with two-thirds of the blueberries and blackberries. Dollop, then spread half of the whipped cream cheese (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 blueberries, blackberries, and strawberries. Serve immediately or make in advance, cover, and store in the refrigerator for up to 24 hours.
Video
Notes
- Tightly cover the trifle with plastic wrap and store leftovers in the refrigerator for up to 3 days. Keep in mind, the texture may soften over time due to the berries and cream.
Nutrition
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