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Patriotic Berry Trifle

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PREP TIME
20 min
COOKING TIME
10 min
TOTAL TIME
30 min
SERVINGS
4
Dessert
Layers of fluffy cake, sweet whipped cream, and fresh strawberries and blueberries make this no-bake patriotic trifle a refreshing 4th of July treat.
Patriotic Berry Trifle
Ingredients
  • 1 (450 g) pound cake or angel food cake, cut into 1-inch cubes (about an 8-inch cake)
  • 1 pint (250 g) strawberries, hulled and sliced
  • 1 pint (150 g) blueberries
  • 2 cups (480 ml) heavy whipping cream, cold
  • 3 tablespoons (45 g) granulated sugar
  • 1 teaspoon (5 ml) vanilla extract
  • Optional: 1 tablespoon (15 ml) lemon juice
Instructions
1
In a chilled mixing bowl, whip the heavy cream with the sugar and vanilla extract until stiff peaks form (about 3–5 minutes). This is your lightly sweetened whipped cream layer.
2
(Optional) In another bowl, toss the sliced strawberries and blueberries with lemon juice to macerate for a few minutes – this helps draw out their juices and adds flavor.
3
In a large trifle dish or clear glass bowl, start layering: place about half of the cake cubes on the bottom. Spoon half of the whipped cream over the cake, smoothing it out. Top the cream layer with half of the berries (both strawberries and blueberries). Repeat the layers: remaining cake, remaining cream, and top with the rest of the berries.
4
Chill the assembled trifle in the refrigerator for at least 30 minutes if you have time (optional, but it helps the flavors meld).
5
Serve chilled. Each spoonful will have a bit of cake, cream, and berries – a perfect red-white-and-blue dessert to end your Independence Day meal.