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Easy Red White and Blue Trifle Recipe with Pound Cake and Berries for Perfect Summer Desserts

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A quick and easy layered dessert featuring pound cake, fresh berries, and whipped cream, perfect for summer celebrations and patriotic occasions.

Ingredients

Scale
  • 12 ounces (340 grams) pound cake, cut into 1-inch cubes
  • 1 ½ cups (about 225 grams) strawberries, hulled and sliced
  • 1 ½ cups (about 225 grams) blueberries, washed and drained
  • 2 cups (475 ml) whipped cream, homemade or store-bought
  • 2 tablespoons sugar, for macerating the berries
  • 1 teaspoon vanilla extract, added to whipped cream
  • Optional: fresh mint leaves for garnish

Instructions

  1. Macerate the berries: In a medium bowl, combine sliced strawberries, blueberries, and sugar. Stir gently and let sit for about 10 minutes to draw out juices.
  2. Prepare the whipped cream (if homemade): Chill mixing bowl and beaters. Whip 2 cups heavy cream with 1 teaspoon vanilla extract until soft peaks form.
  3. Cut the pound cake into roughly 1-inch cubes.
  4. Assemble the trifle: Layer pound cake cubes evenly at the bottom of a trifle bowl. Spoon a layer of macerated strawberries and syrup, then a layer of whipped cream. Add another layer of pound cake cubes, followed by blueberries. Repeat layering and finish with a whipped cream layer on top.
  5. Garnish the top with extra whole berries and fresh mint leaves.
  6. Chill the trifle in the refrigerator for at least 1 hour before serving.

Notes

Use fresh, firm berries and macerate them to enhance sweetness and juice. Whip cream to soft peaks to avoid grainy texture. Layer berries separately to keep colors vibrant. Chill at least 1 hour before serving. Store leftovers covered in refrigerator up to 2 days; avoid freezing.

Nutrition

Keywords: red white and blue trifle, pound cake trifle, summer dessert, berry trifle, easy trifle recipe, patriotic dessert, no bake dessert

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