Red White and Blue Trifle (Printable Version)
Pound cake, vanilla pudding, whipped cream and mixed berries layered into a festive, no-bake summer centerpiece.
# What You Need:
→ Cake Layer
01 - 1 loaf (16 oz) pound cake or angel food cake, cut into 1-inch cubes
→ Fruit Layer
02 - 1 1/2 cups fresh strawberries, hulled and sliced
03 - 1 1/2 cups fresh blueberries
04 - 1 1/2 cups fresh raspberries
→ Pudding Layer
05 - 2 cups cold whole milk or 2% milk
06 - 1 package (3.4 oz) instant vanilla pudding mix
→ Cream Layer
07 - 2 cups cold heavy whipping cream
08 - 3 tablespoons powdered sugar
09 - 1 teaspoon vanilla extract
→ Garnish
10 - Extra mixed berries for topping
11 - 2 tablespoons white chocolate shavings (optional)
# How To Make:
01 - In a medium mixing bowl, combine cold milk and vanilla pudding mix. Whisk briskly for 2 minutes, then let stand for 5 minutes until fully thickened.
02 - In a chilled mixing bowl, beat heavy cream, powdered sugar, and vanilla extract using an electric mixer or whisk until stiff peaks form. Set aside.
03 - Place half of the cake cubes in an even layer at the bottom of a large glass trifle bowl or clear serving dish.
04 - Spread one-third of the prepared vanilla pudding evenly over the cake layer. Follow with one-third of the whipped cream, smoothing it gently.
05 - Scatter half of the strawberries and half of the blueberries uniformly over the cream layer.
06 - Layer with remaining cake cubes, then add a second third of pudding and cream. Arrange the raspberries and remaining berries evenly over the cream.
07 - Spread the final third of pudding and whipped cream on top. Garnish with extra berries and optional white chocolate shavings.
08 - Cover and refrigerate trifle for at least 2 hours to allow flavors to meld before serving.
# Expert Advice:
01 -
- The blend of juicy berries, soft cake, and silky pudding tastes like an indoor picnic no matter the weather.
- It’s my favorite because everyone always gathers around with spoons, eager for just one more scoop.
02 -
- If you rush the chilling step, the flavors won’t have time to become friends—the wait is absolutely worth it.
- The trifle can get soggy if the cake is too fresh—a day-old cake soaks up just the right amount without turning mushy.
03 -
- If your whipped cream seems soupy, pop it in the fridge for a few minutes before continuing to beat—it firms up quickly.
- Lining the bowl with perfect berry rows only looks difficult—arrange carefully and guests will assume you’re a dessert artist.