Red, White, and Blue Trifle
Equipment
- Large trifle dish or clear glass bowl (3–4 quart)
- Hand mixer or stand mixer
- spatula
- Mixing bowls
- kitchen scale
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.
Nutrition
Serving: 1portion
Servings: 10 servings
