Fresh Red White and Blue Berry Trifle
A quick and easy patriotic summer dessert featuring layers of pound cake, fresh berries, vanilla pudding, and whipped cream. Perfect for celebrations and casual gatherings.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Total Time: 2 hours 30 minutes
- Yield: 8 servings 1x
- Category: Dessert
- Cuisine: American
Ingredients
Scale
- 8 ounces (225 grams) pound cake, cubed
- 1 cup (150 grams) fresh strawberries, hulled and sliced
- 1 cup (150 grams) fresh blueberries
- ½ cup (75 grams) fresh raspberries (optional)
- 2 cups (480 ml) vanilla pudding (homemade or store-bought)
- 1 ½ cups (360 ml) lightly sweetened whipped cream
- 2 tablespoons (25 grams) sugar
- 1 teaspoon (5 ml) vanilla extract
- Zest of one lemon (optional)
- Mint leaves for garnish (optional)
Instructions
- Rinse strawberries, blueberries, and raspberries gently under cold water. Hull and slice the strawberries. Toss sliced strawberries with 1 tablespoon (12 grams) sugar and 1 teaspoon lemon zest, then let sit at room temperature for 10 minutes to macerate.
- Cut the pound cake into roughly 1-inch (2.5 cm) cubes using a sharp knife.
- Prepare vanilla pudding: For homemade custard, whisk 2 cups (480 ml) milk, ½ cup (100 grams) sugar, 3 tablespoons (24 grams) cornstarch, and 1 teaspoon (5 ml) vanilla extract over medium heat until thickened. Cool slightly before layering. Store-bought pudding can be used directly.
- Whip 1 ½ cups (360 ml) heavy cream with 1 tablespoon (12 grams) sugar and 1 teaspoon (5 ml) vanilla extract in a chilled bowl until soft peaks form.
- Layer the trifle in a large glass bowl: start with pound cake cubes, then vanilla pudding, followed by macerated strawberries and blueberries, then whipped cream. Repeat layers once more, finishing with whipped cream and a scatter of berries on top.
- Cover and refrigerate the trifle for at least 2 hours to allow flavors to meld and cake to soak pudding without becoming soggy.
Notes
Use fresh, firm berries to avoid watery trifle. Macerate strawberries with sugar and lemon zest for extra juice and flavor. Chill all components before assembly for best texture. Assemble gently to keep layers distinct. For gluten-free, substitute pound cake with almond flour or gluten-free sponge cake. For dairy-free, use coconut whipped cream and dairy-free pudding.
Nutrition
- Serving Size: About 1 cup (240 ml)
- Calories: 275
- Sugar: 20
- Sodium: 150
- Fat: 13
- Saturated Fat: 8
- Carbohydrates: 32
- Fiber: 4
- Protein: 5
Keywords: berry trifle, patriotic dessert, summer dessert, easy trifle, red white and blue dessert, pound cake trifle, vanilla pudding dessert