Red White and Blue Trifle

Celebrate the 4th of July with a red white & blue trifle layered with pound cake, berries & whipped cream cheese. A stunning and delicious patriotic trifle!

Author Amber Brady

Prep Time 30

Total Time 30

Yields servings

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)

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