I enjoy making this simple and refreshing trifle because it looks festive, tastes light, and comes together with just a few fresh ingredients. It is one of those desserts I can prepare quickly, and it always impresses when I serve it.
Why You’ll Love This Recipe
I love this recipe because it requires minimal effort yet delivers a beautiful layered dessert that feels special. I appreciate how easily I can customize it and how perfect it is for summertime gatherings or patriotic holidays. I also enjoy how the fresh berries pair with the soft cake for a naturally sweet and vibrant treat.
Ingredients
(Tip: You’ll find the full list of Ingredients and measurements in the recipe card below.)
1 pound cake or angel food cake, cubed
2 cups fresh strawberries, sliced
2 cups fresh blueberries
Directions
I start by cutting the pound cake or angel food cake into small cubes.
I place a layer of cake cubes in the bottom of a trifle dish or glass bowl.
I spoon a layer of sliced strawberries and blueberries over the cake.
I continue layering cake and berries until the dish is full, finishing with berries on top.
I chill the trifle in the refrigerator for at least 30 minutes before serving so the flavors meld nicely.
Servings And Timing
I find that this trifle serves about 8 people comfortably.
I typically need around 15–20 minutes of prep time, and I like to chill it for at least 30 minutes before serving.
Variations
I sometimes add a layer of whipped cream or vanilla pudding between the cake and berries.
I like to mix raspberries into the berry layers for extra color and flavor.
I occasionally use lemon pound cake for a citrusy twist.
I replace strawberries with peaches during peach season for a fun summer variation.
Storage/Reheating
I keep any leftovers covered in the refrigerator for up to 2 days. I never reheat this dessert since it is meant to be served chilled. I stir the berries lightly before serving leftovers to refresh the texture.
FAQs
How far ahead can I make this trifle?
I usually prepare it up to 24 hours in advance, keeping it chilled until serving.
Can I use frozen berries?
I prefer fresh berries because frozen ones release more liquid, but I can use frozen berries if I thaw and drain them well first.
What type of cake works best?
I like pound cake for richness and angel food cake when I want something lighter.
Can I add cream to the recipe?
Yes, I often add whipped cream in layers or on top for extra creaminess.
Can I make this recipe gluten-free?
I can simply use a gluten-free pound cake or angel food cake to make it gluten-free.
Conclusion
I enjoy making this Red, White and Blueberry Trifle because it is easy, fresh, and perfect for gatherings. Its vibrant colors and simple ingredients always make it a crowd-pleasing dessert that I can put together in minutes.
Red, White and Blueberry Trifle is a light and festive layered dessert made with cubes of cake and fresh berries. It’s easy to prepare, visually stunning, and perfect for patriotic holidays or summertime gatherings.
Total Time:45–50 minutes (including chilling)
Yield:8 servings
Ingredients
1 pound cake or angel food cake, cubed
2 cups fresh strawberries, sliced
2 cups fresh blueberries
Instructions
Cut the pound cake or angel food cake into small cubes.
Place a layer of cake cubes in the bottom of a trifle dish or glass bowl.
Spoon a layer of sliced strawberries and blueberries over the cake.
Repeat layers of cake and berries until the dish is full, ending with berries on top.
Chill in the refrigerator for at least 30 minutes before serving.
Notes
Add whipped cream or vanilla pudding between layers for extra creaminess.
Use lemon pound cake for a citrus twist.
Replace strawberries with peaches for a seasonal variation.
Mix raspberries into the berry layers for added flavor and color.
Use gluten-free cake to make this dessert gluten-free.
