Red, White, and Blue Trifle
Print RecipeA no-bake 4th of July trifle with strawberries, blueberries, optional blackberries or raspberries, and a creamy white layer over homemade or store-bought pound cake. Perfect for patriotic celebrations!
Servings: 10 servings
equipment (affiliate links
- kitchen scale for best accuracy
- hand mixer or
- clear glass bowl 3-4 quart
Ingredients
- 1 pound cake loaf
- ½ c. (60 g) powdered sugar sifted
- 2 tsp. cornstarch see note for options
- 2 c. (480 g) heavy whipping cream cold
- 1 tsp. vanilla extract
- 8 oz. (226 g) cream cheese softened
- ½ c. (100 g) granulated sugar
- 1 tsp. lemon zest
- 1 c. (240 g) vanilla yogurt greek, traditional, or nonfat
- 3 c. (450 g) strawberries fresh and sliced - plus extra for garnish
- ¾ c. (100 g) raspberries fresh
- 1 ½ c. (225 g) blueberries fresh - plus extra for garnish
- ½ c. (75 g) blackberries fresh
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: In a medium bowl, whisk powdered sugar and cornstarch. Add cold heavy cream and vanilla extract. Whip 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.
Serving: 1portion | Calories: 502kcal | Carbohydrates: 63g | Protein: 7g | Fat: 27g | Saturated Fat: 16g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Cholesterol: 108mg | Sodium: 288mg | Potassium: 340mg | Fiber: 4g | Sugar: 48g | Vitamin A: 1115IU | Vitamin C: 53mg | Calcium: 136mg | Iron: 2mg
