Print

Easy Red White and Blue Berry Trifle with Pound Cake

red white and blue berry trifle - featured image
Print Recipe

A quick and festive summer dessert featuring layers of moist pound cake, fresh strawberries and blueberries, and lightly sweetened whipped cream. Perfect for casual gatherings and easy to customize.

Ingredients

Scale
  • 8 cups cubed pound cake (store-bought or homemade)
  • 1 ½ cups fresh strawberries, hulled and sliced
  • 1 ½ cups fresh blueberries, washed and drained
  • 2 cups lightly sweetened whipped cream (homemade or store-bought)
  • 1 teaspoon vanilla extract
  • 2 tablespoons powdered sugar
  • 1 teaspoon lemon zest (optional)
  • Fresh mint leaves for garnish (optional)

Instructions

  1. Wash and gently pat dry the strawberries and blueberries. Hull and slice the strawberries into halves or quarters depending on size. Cube the pound cake into roughly 1-inch pieces.
  2. In a cold mixing bowl, whip the heavy cream with powdered sugar and vanilla extract until soft peaks form. Avoid overwhipping to keep it light and airy.
  3. In a trifle bowl, start with a layer of one-third of the pound cake cubes. Sprinkle lemon zest over the cake if using.
  4. Add half of the strawberries and blueberries evenly over the cake layer.
  5. Spread one-third of the whipped cream over the berries, smoothing gently with a spatula.
  6. Repeat the layers two more times: pound cake, berries, then whipped cream, ending with a final layer of whipped cream on top.
  7. Garnish the top with a few whole berries and fresh mint leaves.
  8. Chill the trifle in the refrigerator for at least 1 hour before serving to allow flavors to meld and the cake to absorb berry juices.

Notes

For extra berry syrup flavor, toss berries with 1 tablespoon sugar and let sit 15 minutes before layering. Avoid over-soaking the pound cake to prevent sogginess. Whip cream to soft peaks for best texture. For adult gatherings, add 1 teaspoon Grand Marnier to whipped cream. Can be made dairy-free by substituting coconut whipped topping and gluten-free pound cake. Store covered in fridge up to 2 days; best served chilled.

Nutrition

Keywords: berry trifle, pound cake dessert, summer dessert, easy trifle, red white and blue dessert, patriotic dessert, no bake dessert

Find it online: https://eliplate.com/easy-red-white-and-blue-berry-trifle-with-pound-cake-recipe-for-perfect-summer-dessert/