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Best Easy Red White and Blue Berry Trifle Dessert

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This stunning red, white, and blue berry trifle is a showstopper for summer celebrations. With layers of light cake, fresh berries, and a creamy cheesecake-like filling, it’s surprisingly easy to make and always a crowd-pleaser.

Ingredients

Scale
  • 1 store-bought angel food cake or pound cake (about 10–12 ounces)
  • 2 cups fresh strawberries, hulled and sliced
  • 2 cups fresh blueberries
  • 1 cup fresh raspberries
  • 2 cups cold heavy cream
  • 8 ounces cream cheese, softened
  • 1/2 cup powdered sugar
  • 1 teaspoon vanilla extract
  • Zest of 1 lemon
  • 2 tablespoons granulated sugar

Instructions

  1. Prep the berries: Wash and dry all berries gently. Hull and slice strawberries into even pieces (about 1/4 inch thick). In a medium bowl, combine sliced strawberries, blueberries, and raspberries. Add 2 tablespoons granulated sugar and lemon zest. Toss gently to coat. Let sit for about 10 minutes.
  2. Cube the cake: Cut angel food cake or pound cake into 1-inch cubes (about 5-6 cups). Use a serrated knife for angel food cake to avoid squishing.
  3. Make the cream cheese layer: In a large mixing bowl, beat softened cream cheese with an electric mixer on medium speed until smooth and creamy (about 2 minutes). Add 1/2 cup powdered sugar and 1 teaspoon vanilla extract. Beat until well combined and fluffy. Scrape down sides of bowl.
  4. Whip the cream: In a separate cold bowl, pour in 2 cups cold heavy cream. Using clean beaters, whip cream on medium-high speed until stiff peaks form. Be careful not to over-whip.
  5. Fold it together: Take about a third of the whipped cream and fold it into the cream cheese mixture using a rubber spatula to lighten it. Then gently fold in the remaining whipped cream until just combined (streaks of white are fine).
  6. Start layering: Place trifle bowl on a flat surface. Add a layer of cake cubes (about a third) spread evenly across the bottom. Do not press down.
  7. Add the berry layer: Spoon about a third of the berry mixture (including juices) over the cake cubes, spreading evenly.
  8. Add the cream layer: Spoon about a third of the cream cheese mixture over the berries, spreading gently to the edges.
  9. Repeat layers: Repeat steps 6-8 two more times, ending with a final layer of cream on top.
  10. Top it off: Save a few prettiest berries for the top. Arrange them in a pattern (e.g., ring of strawberries around edge, blueberries and raspberries in center). Add mint leaves if desired.
  11. Chill: Cover loosely with plastic wrap and refrigerate for at least 2 hours (4 hours is better) to let flavors meld and cake soften.

Notes

For make-ahead, add 1 tablespoon instant vanilla pudding mix to heavy cream before whipping to stabilize. Do not skip chilling time; it transforms the texture. Use room temperature cream cheese to avoid lumps. Wipe the inside of the bowl between layers for clean presentation. For picture-perfect layers, pipe the cream cheese mixture instead of spooning.

Nutrition

Keywords: berry trifle, red white and blue dessert, Fourth of July dessert, easy trifle, summer dessert, no-bake dessert

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