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Perfect Red White and Blue Trifle Recipe with Pound Cake and Berries

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A quick and easy patriotic summer dessert featuring layers of pound cake, fresh berries, and whipped cream, perfect for festive gatherings.

Ingredients

Scale
  • 8 ounces (225 g) pound cake, cut into 1-inch cubes
  • 2 cups (300 g) mixed fresh strawberries (hulled and sliced), blueberries, and raspberries
  • 1 ½ cups (360 ml) heavy whipping cream, chilled, whipped to soft peaks
  • 2 tablespoons (25 g) powdered sugar (optional, for whipped cream)
  • 1 teaspoon (5 ml) vanilla extract (optional, for whipped cream)
  • ½ cup (120 g) vanilla Greek yogurt or softened cream cheese (optional)
  • 1–2 tablespoons (12–25 g) sugar, adjust to taste
  • Fresh mint leaves for garnish (optional)

Instructions

  1. Cut the pound cake into roughly 1-inch cubes. Wash and gently pat dry the berries. Hull and slice strawberries to about ¼-inch thickness. Set aside.
  2. Chill your mixing bowl and beaters in the fridge for 10-15 minutes if possible. Pour the heavy cream into the bowl, add powdered sugar and vanilla extract, then whip on medium-high speed until soft peaks form.
  3. If using vanilla Greek yogurt or cream cheese, fold it gently into about ½ cup of the whipped cream to create a tangy but creamy layer. Set aside the rest of the whipped cream for topping.
  4. Start with a layer of pound cake cubes at the bottom of your trifle bowl (about one-third of the cake). Add a layer of mixed berries on top, distributing colors evenly. Spoon a layer of the cream mixture over the berries, smoothing gently with a spatula. Repeat layers once more, finishing with a generous layer of plain whipped cream on top.
  5. Cover the trifle with plastic wrap and refrigerate for at least 1 hour to let the flavors meld and the cake soak up berry juices. Just before serving, garnish with a few whole berries and fresh mint leaves.

Notes

Chill mixing bowl and beaters before whipping cream to avoid over-whipping. If pound cake seems dry, sprinkle milk or berry juice on each cake layer before adding berries and cream. Use fresh berries for best flavor; frozen berries should be thawed and drained. For dairy-free version, substitute coconut cream and dairy-free pound cake. Chill trifle at least 1 hour or overnight for best flavor melding.

Nutrition

Keywords: red white and blue trifle, summer dessert, pound cake trifle, berry trifle, easy trifle recipe, patriotic dessert, Fourth of July dessert

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