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Perfect Red White and Blueberry Trifle: 3-Ingredient Dessert

red white and blueberry trifle - featured image

A festive, no-bake summer dessert featuring layers of pound cake, whipped cream, and fresh strawberries and blueberries. This simple yet elegant trifle is perfect for holidays and gatherings.

Ingredients

Scale
  • 1 to 1.5 pounds pound cake (slightly stale), cut into 1-inch cubes
  • 2 cups heavy whipping cream (at least 36% fat, very cold)
  • 1 cup fresh strawberries, hulled and sliced
  • 1 cup fresh blueberries
  • 1 tablespoon powdered sugar (optional, if berries are tart)
  • 1 teaspoon vanilla extract (optional)

Instructions

  1. Cut the pound cake into 1-inch cubes and place them in a large bowl.
  2. Wash, hull, and slice the strawberries; leave blueberries whole. Pat all berries dry thoroughly with paper towels to remove excess moisture.
  3. In a mixing bowl, whip the cold heavy cream (and optional powdered sugar/vanilla) on medium then high speed until soft peaks form (about 3-4 minutes). Do not over-whip.
  4. In a large glass trifle bowl, create the first layer by placing cake cubes at the bottom.
  5. Spread a generous layer of whipped cream over the cake.
  6. Add a layer of sliced strawberries followed by a layer of blueberries.
  7. Repeat the layering process (cake, cream, strawberries, blueberries) until ingredients are used up, finishing with a top layer of whipped cream.
  8. Cover the bowl with plastic wrap and refrigerate for at least 30 minutes to allow flavors to meld and cake to soften slightly.

Notes

Keep all ingredients cold to ensure the cream whips properly. Do not skip drying the berries, as excess moisture will make the trifle watery. The trifle is best served within 2 days; do not freeze as the cream will separate. For a dairy-free version, substitute heavy cream with chilled coconut cream.

Nutrition

Keywords: trifle, summer dessert, no-bake, red white and blue, pound cake, whipped cream, berries, holiday dessert, 4th of July, easy dessert