Red, White, and Blue Trifle

Get ready to dazzle your 4th of July guests with this Red, White, and Blue Berry Trifle! Bursting with vibrant strawberries, blueberries, and a touch of optional blackberries or raspberries, this no-bake dessert is layered with a creamy, dreamy white layer and my Classic Homemade Pound Cake. Want a completely no-bake option? Grab a store-bought pound cake for ultimate convenience! The patriotic colors make it a perfect centerpiece for Independence Day barbecues, picnics, or potlucks. I have all the deets to get you a flawless trifle every time for a crowd-pleasing treat. Let’s dive into this festive dessert that’s as delicious as it is stunning!

Why You’ll Love This Red, White, & Blue Trifle

This trifle isn’t just a dessert—it’s a celebration in a bowl! Here’s why it’s perfect for your 4th of July festivities:

• Patriotic Perfection: Bright red berries, white creamy layers, and blue berries (with optional blackberries) scream 4th of July flair.
• Easy No-Bake Assembly: Once you have the pound cake (check out my Homemade Pound Cake recipe), it’s just layering and chilling.
• Smooth and Creamy: The combined whipped cream and cream cheese-Greek yogurt layer is rich, tangy, and masks any graininess from stabilized whipped cream.
• Make-Ahead Friendly: Assemble up to 4 hours ahead for stress-free hosting.
• Crowd-Pleaser: Serves 8–10, perfect for gatherings, with fresh berries stealing the show.

Tips for a Perfect Red White and Blue Trifle

• Pound Cake Perfection: The Homemade Pound Cake is key for a sturdy yet tender base. Bake it a day ahead for easy prep (see my recipe post for details). For a no-bake shortcut, a store-bought pound cake (like Sara Lee) works just as well, keeping the entire dessert no-bake and quick.
• Berry Options: Add blackberries for a even more blue alongside blueberries, or raspberries for extra red vibrancy. Both enhance the patriotic look!
• Make-Ahead: Assemble up to 4 hours ahead to keep the cake from getting soggy. Store components separately if preparing earlier.
• Substitutions:
  • Gluten-Free: Use gluten-free pound cake (240 g GF flour in my pound cake recipe) or store-bough GF version).
  • Dairy-Free: Swap for vegan butter, almond milk, coconut cream, and dairy-free cream cheese.
• Storage: Refrigerate leftovers up to 2 days in an airtight container. Just be aware that the cake pieces will absorb the cream over time.

Ready to Celebrate?

This trifle is a 4th of July must-have, with juicy strawberries, raspberries, blueberries, and optional blackberries creating a stunning red-white-blue display. The combined white layer blends the tangy richness of cream cheese and Greek yogurt with whipped cream for a smooth, luscious texture that pairs perfectly with the buttery Homemade Pound Cake. It’s easy to assemble, holds up in warm weather (with chilling), and feeds a crowd—ideal for your Independence Day celebration! Have you made a trifle before, or got other 4th of July dessert ideas? Share in the comments—I’d love to hear!

Happy celebrating & Happy 4th of July!

Red, White, and Blue Trifle

Print Recipe

5 from 1 vote

Prep Time:30 minutes mins

Chill Time:2 hours hrs

Servings: 10 servings

Cook ModePrevent your screen from going dark

Ingredients

• 1 pound cake loaf
• 3 cups fresh strawberries, sliced (plus extra for garnish) 450 g
• 1 ½ cups fresh blueberries (plus extra for garnish) 225 g
• ½ cup fresh blackberries 75 g
• ¾ cup fresh raspberries 100 g
• 2 cups heavy whipping cream, cold 480 g
• ½ cup powdered sugar, sifted 60 g
• 2 tsp cornstarch see note for options
• 1 tsp peppermint or vanilla extract, optional
• 8 oz cream cheese, softened 226 g
• ½ cup granulated sugar 100 g
• 1 tsp lemon zest
• 1 cup vanilla yogurt, greek, traditional, or nonfat 240 g

Instructions

Prepare Pound Cake:

• Cube 1 loaf of pound cake into 1-inch pieces. My Classic Homemade Pound Cake is perfect for rich flavor, but a store-bought pound cake (e.g., Sara Lee) makes this dessert completely no-bake.

Prepare Cream Layer:

• Whipped Cream: Mix powdered sugar and cornstarch. Whip cold heavy cream, powdered sugar-cornstarch mix, vanilla extract until stiff peaks form (3–4 min).
• Cream Cheese Mixture: Beat softened cream cheese, granulated sugar, and lemon zest until smooth. Fold in vanilla yogurt.
• Combine: Fold whipped cream into cream cheese mixture in batches until smooth. Refrigerate until assembly.

Assemble Trifle:

• In a 3–4 quart trifle dish or clear glass bowl, layer:
• Bottom: Pound cake cubes (1/3 loaf).
• Red: Sliced strawberries and raspberries (1/3 of the amount)
• Blue: Blueberries and blackberries (1/3 of the amount)
• White: Cream layer (1/3 of the amount)
• Repeat: Layers (cake, strawberries/raspberries, blueberries/blackberries, white layer) 2–3 times, depending on dish size, using remaining ingredients.
• Top: Finish with a thick white layer.

Garnish:

• Arrange reserved berries.

Chill & Serve:

• Refrigerate 1–2 hours (optional) to meld flavors and soften cake.
• Serve chilled, scooping through all layers for a festive bite.

Notes

• Pound Cake Options: Use my Homemade Pound Cake for a buttery base or store-bought pound cake for a no-bake dessert.
• Stabilize Whipped Cream Options: If you’d like to use a different stabilizer for your whipped cream, check out my guide to stabilize whipped cream.  Just adjust the amount of stabilizer for 3 cups of whipping cream.
• Prep-Ahead Tip: Assemble up to 4 hours ahead. Store components separately for earlier prep.
• Storage: Store leftovers refrigerated up to 2 days.

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