Every summer brings a wave of nostalgia for me, reminiscent of backyard barbecues and sun-soaked family reunions. I can still hear the laughter, the clinking of ice-filled glasses, and the soothing hum of a sizzling grill in the background. One dessert that always stole the show was my mom’s Red, White, and Blue Trifle. It was a colorful spectacle of joy that seemed to embody the heart of Independence Day celebrations, graduation parties, and all those special moments spent with friends and family. It’s a dessert that not only satisfies your sweet tooth but also invites everyone to partake in the festive spirit!
Why You’ll Love This Recipe
- Quick Prep: This trifle comes together in just minutes, offering minimal cleanup and maximum enjoyment!
- Nostalgic Appeal: It’s a dish that brings back warm memories, making it perfect for gatherings that celebrate life’s milestones.
- Comforting Flavors: A delicious blend of rich cream cheese, fresh berries, and fluffy whipped cream, it’s a creamy delight that feels like a hug in dessert form.
- Make-Ahead Friendly: You can prepare it a day in advance, just in time for that graduation cake or summer celebration!
Ingredients
- Cream cheese
- Granulated sugar
- Heavy cream
- Vanilla extract
- Pound cake, cubed
- Blueberries, fresh
- Blackberries, fresh
- Strawberries, fresh
Full ingredient list with measurements is provided in the printable recipe card below.
How to Make the Recipe
Let’s craft this delightful trifle! First, in the bowl of a stand mixer, combine the room-temperature cream cheese and granulated sugar. Beat it on medium-high speed until it’s smooth and creamy—about 1 to 2 minutes. A quick tip: scraping the sides and bottom of the bowl is essential to ensure everything mixes beautifully.
Now, keeping your mixer on medium speed, slowly pour in the heavy cream and vanilla extract. Mix until combined, then switch to the whisk attachment. Whip the mixture until soft peaks form—it should be thick enough to dollop on top of our delicious layers.
Next, let’s start building our trifle! Grab a large 12 to 14-cup trifle dish and layer a single layer of cake cubes in the bottom. On top of that, generously sprinkle two-thirds of your blueberries and blackberries. Now, add about half of the whipped cream (roughly 2 cups), and layer on half of your freshly sliced strawberries. Then, bravely repeat the cake and cream layers! Finish off by decorating the top with the remaining berries.
You can serve your masterpiece immediately or make it ahead of time and store it in the fridge for up to 24 hours. It’s perfect for that last-minute graduation cake or summer party!
Pro Tips for Making This Recipe
To ensure your trifle is always a hit, I recommend using fresh berries for the best flavor and texture. You can substitute the pound cake with angel food cake for a lighter option. Avoid over-whipping the cream; soft peaks are key to a light and fluffy texture. If you find yourself wrestling with stubborn cream, just take a deep breath and be gentle!
How to Serve
This Red, White, and Blue Trifle is ideal for festive occasions—think July 4th, Memorial Day, or even graduation parties! Pair it with chilled lemonade, iced tea, or a glass of bubbly to elevate your gathering. For an added touch, consider garnishing with a sprig of mint for a pop of color and freshness!
Make Ahead and Storage
One of the best things about this trifle is its make-ahead potential! It stays fresh in the refrigerator for up to 24 hours, making it an excellent option for parties and gatherings. However, I wouldn’t recommend freezing it, as the whipped cream and berries may not thaw well. You’ll find it tastes equally delightful, if not better the next day, as the flavors have time to meld beautifully.
FAQ
Can I make this gluten-free?
Absolutely! Just be sure to substitute the pound cake with a gluten-free cake. Plenty of options available in stores these days!
What if I don’t have cream cheese?
If you’re out of cream cheese, mascarpone can make a delightful substitute, lending a rich and creamy texture with a subtle sweetness.
Can I use frozen fruit instead of fresh?
While fresh fruit is best for flavor and texture, you can use frozen fruit if you let it thaw and drain off extra liquid. It’ll still taste delicious!
I hope this incredible Red, White, and Blue Trifle brings as much joy to your table as it does to mine. Whether you’re celebrating a graduation or enjoying a sunny summer day, this dessert is all about creating sweet memories. Let me know how it turns out — I’d love to hear from you!
Red, White, and Blue Trifle
Equipment
- Stand Mixer
- Trifle Dish
Ingredients
Cream Cheese Mixture
- 1 pkg (8-oz.) cream cheese at room temperature
- ½ cup granulated sugar
- 1 ½ cups heavy cream
- 1 tsp vanilla extract
Cake and Berries
- 1 lb pound cake cubed
- 2 containers (6 oz.) blueberries about 2 cups
- 2 containers (6 oz.) blackberries about 2 1/2 cups
- 1 ½ qt strawberries stems removed, sliced
Instructions
- Beat cream cheese and sugar together until smooth. Add heavy cream and vanilla, and mix until combined. Whip until soft peaks form.
- Layer cake cubes in a trifle dish, followed by berries and whipped cream. Repeat the layers, ending with berries on top.
- Serve immediately or refrigerate for up to 24 hours.