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Best Red White & Blue Berry Trifle for Labor Day

red white and blue berry trifle - featured image
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A no-bake red, white, and blue berry trifle with stabilized vanilla cream, fresh berries, and angel food cake. Perfect for Labor Day cookouts, this dessert holds its shape and can be made ahead.

Ingredients

Scale
  • 2 cups heavy whipping cream (cold)
  • 8 oz cream cheese, softened
  • ¾ cup powdered sugar, sifted
  • 1 teaspoon vanilla extract
  • 2 cups fresh strawberries, hulled and sliced into ¼-inch pieces
  • 2 cups fresh blueberries, rinsed and patted dry
  • 2 tablespoons granulated sugar, divided
  • 1 tablespoon lemon juice, freshly squeezed
  • 1 large store-bought angel food cake (about 16 oz), cut into 1-inch cubes
  • Fresh mint sprigs for garnish (optional)
  • Extra whole strawberries, halved for garnish (optional)
  • Extra blueberries for garnish (optional)

Instructions

  1. Prep the berries: Rinse strawberries and blueberries in a colander under cold water. Pat dry thoroughly. Hull strawberries and slice into ¼-inch pieces. Place in a medium bowl with 1 tablespoon sugar and ½ tablespoon lemon juice. Toss gently. In a separate bowl, add blueberries, remaining 1 tablespoon sugar, and remaining ½ tablespoon lemon juice. Toss gently. Let both bowls sit at room temperature for 20 minutes. Drain off any pooled liquid using a fine-mesh strainer. Discard liquid.
  2. Make the stabilized cream: In a large mixing bowl, beat softened cream cheese with an electric mixer on medium speed until smooth and fluffy, about 2 minutes. Scrape down sides. Add sifted powdered sugar and vanilla extract. Beat on low until combined, then increase to medium and beat for 1 minute until creamy. In a separate clean bowl, pour in cold heavy whipping cream. Using clean beaters, whip on medium-high speed until soft peaks form, about 3-4 minutes. Gently fold whipped cream into cream …
  3. Assemble the trifle: Place a single layer of angel food cake cubes in the bottom of a large trifle bowl (about one-third of the cake). Spoon one-third of the stabilized cream over the cake and spread gently. Scatter half of the drained strawberries and half of the drained blueberries over the cream. Repeat layers: another third of cake, another third of cream, and remaining berries. Add final third of cake on top, then spread remaining cream over the top. Smooth surface with a spatula.
  4. Garnish: Arrange halved strawberries and a handful of fresh blueberries on top of the cream in a decorative pattern. Add mint sprigs if desired.
  5. Chill: Cover loosely with plastic wrap and refrigerate for at least 2 hours before serving. Best within 4 to 8 hours of assembly.

Notes

The key to a non-soggy trifle is draining the berries after sugaring. Use room-temperature cream cheese for a smooth cream. Chill the bowl and beaters for best whipped cream results. The trifle can be assembled up to 8 hours in advance.

Nutrition

Keywords: red white blue trifle, labor day dessert, no bake dessert, berry trifle, patriotic dessert, summer dessert

Find it online: https://spoonluma.com/best-red-white-and-blue-berry-trifle-for-labor-day/