Introduction:
If you need a dessert that looks spectacular without requiring complicated baking, a
Red, White, and Blueberry Trifle is the ultimate answer. It’s bright, beautiful, and bursting with fresh
berry flavor—layers of fluffy cake, creamy vanilla filling, and juicy strawberries and blueberries stacked into a clear bowl
so every layer shows off. The result is a dessert that feels celebratory and patriotic, but it’s also just genuinely
delicious: light, creamy, and refreshing after a summer meal.
Trifles are one of the best party desserts because they’re easy to assemble, easy to serve, and even better
when made ahead. The cake has time to soak up flavor from the fruit and cream, and the whole dessert becomes soft and
spoonable—like the best kind of “fancy” comfort food.
This recipe keeps it simple and reliable by using store-bought pound cake or angel food cake (your choice), a quick vanilla
pudding-whipped cream filling, and fresh berries. You can make it as a big trifle bowl centerpiece or as individual parfait
cups for a clean, grab-and-go option.
Ingredients:
For the cake layer
- 1 pound cake (store-bought or homemade), cubed or 1 angel food cake, cubed
For the berries
- 3 cups strawberries, hulled and sliced
- 2 1/2 cups blueberries
- 1–2 tbsp sugar or honey (optional, if berries aren’t sweet)
- 1 tsp lemon juice (optional, brightens fruit)
For the creamy “white” layer
- 1 box (3.4 oz) instant vanilla pudding mix
- 2 cups cold milk
- 1 cup heavy whipping cream
- 2–3 tbsp powdered sugar (to taste)
- 1 tsp vanilla extract
Optional extras (for extra flavor and texture)
- 1/2 cup cream cheese, softened (makes the filling richer)
- Lemon zest (1 tsp) for a fresh twist
- White chocolate shavings
- Crushed vanilla wafers or graham crackers
- Mint leaves for garnish
