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Easy Patriotic Red White and Blueberry Trifle Cups Recipe for Summer Parties

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A quick and easy no-fuss dessert featuring layers of fresh strawberries, blueberries, cream cheese whipped cream, and pound cake, perfect for summer parties and patriotic celebrations.

Ingredients

Scale
  • 8 ounces (225 grams) pound cake or angel food cake, cut into 1-inch cubes
  • 1 cup (150 grams) fresh strawberries, hulled and sliced
  • 1 cup (150 grams) fresh blueberries
  • 1 cup (240 ml) heavy cream, chilled
  • 4 ounces (115 grams) cream cheese, softened
  • 1/4 cup (30 grams) powdered sugar
  • 1 teaspoon vanilla extract
  • Optional: fresh mint leaves or edible flowers for garnish

Instructions

  1. Prepare the whipped cream mixture: In a large mixing bowl, beat the softened cream cheese with the powdered sugar and vanilla extract until smooth and creamy.
  2. In a separate chilled bowl, whip the heavy cream to soft peaks using an electric mixer or whisk.
  3. Gently fold the whipped cream into the cream cheese mixture until combined and fluffy, being careful not to overmix.
  4. Rinse the strawberries and blueberries under cool water. Hull and slice the strawberries thinly, about 1/4 inch thick.
  5. Cut the pound cake into roughly 1-inch cubes.
  6. Assemble the trifle cups by spooning a layer of pound cake cubes into the bottom of each cup (about 2-3 cubes).
  7. Add a layer of sliced strawberries, then a generous dollop of the cream mixture, followed by a layer of blueberries.
  8. Repeat layering once more or until cups are full, ending with a few berries on top.
  9. Place the assembled cups in the refrigerator to chill for at least 30 minutes to let flavors meld and cream set.
  10. Right before serving, garnish with a sprig of fresh mint or an edible flower.

Notes

Chill the mixing bowl and beaters before whipping cream for best results. Fold whipped cream gently into cream cheese mixture to keep it light and airy. Chill assembled cups for at least 30 minutes before serving to let flavors meld and cream set. For a dairy-free version, substitute heavy cream with coconut cream and use dairy-free cream cheese. For gluten-free, use gluten-free cake. Optionally brush cake cubes with milk or lemon juice to keep moist. Avoid freezing as cream and fresh fruit do not freeze well.

Nutrition

Keywords: patriotic dessert, trifle cups, summer dessert, red white and blue dessert, easy trifle, blueberry dessert, strawberry dessert, pound cake dessert

Find it online: https://eliplate.com/easy-patriotic-red-white-and-blueberry-trifle-cups-recipe-for-summer-parties/