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Easy Red White and Blue Berry Trifle: Best 4th of July Dessert

red white blue berry trifle - featured image
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A no-bake, stress-free dessert perfect for summer celebrations. Layers of angel food cake, creamy vanilla pudding, fresh berries, and homemade whipped cream create a stunning red, white, and blue treat that’s always a crowd-pleaser.

Ingredients

Scale
  • 1 store-bought angel food cake (about 10–12 ounces)
  • 2 packages (3.4 ounces each) instant vanilla pudding mix
  • 3 cups cold whole milk
  • 2 cups heavy whipping cream
  • 3 tablespoons powdered sugar
  • 1 teaspoon vanilla extract
  • 2 cups fresh strawberries, hulled and sliced
  • 2 cups fresh blueberries
  • 1 cup fresh raspberries
  • Fresh mint sprigs for garnish (optional)
  • Extra berries for garnish (optional)

Instructions

  1. Make the pudding: In a medium mixing bowl, whisk together the two packages of instant vanilla pudding mix with 3 cups of cold whole milk. Whisk for about 2 minutes until it starts to thicken. Let it sit for 5 minutes to fully set.
  2. Whip the cream: In a large mixing bowl, pour in 2 cups of heavy whipping cream. Add 3 tablespoons of powdered sugar and 1 teaspoon of vanilla extract. Beat with an electric mixer on medium-high speed until soft peaks form, about 3-4 minutes.
  3. Fold the cream into the pudding: Take about a third of the whipped cream and gently fold it into the set pudding with a rubber spatula. Then fold in the remaining whipped cream until just combined.
  4. Prep the cake: Slice the angel food cake into 1-inch cubes using a serrated knife. You should get about 6-7 cups of cubes.
  5. Prep the berries: Rinse the blueberries and raspberries and pat them dry. Hull the strawberries and slice them into even pieces, about ¼-inch thick.
  6. Start layering: Spoon about a cup of the pudding-cream mixture into the bottom of a large glass trifle bowl and spread it evenly.
  7. First layer of cake: Arrange about a third of the angel food cake cubes over the cream base. Press them down gently.
  8. First berry layer: Scatter about a third of the sliced strawberries over the cake cubes, followed by a third of the blueberries.
  9. Second cream layer: Spoon about a third of the remaining pudding-cream mixture over the berries. Spread it gently.
  10. Repeat the layers: Add another third of the cake cubes, then another third of the strawberries and blueberries. Follow with another third of the cream mixture.
  11. Top with raspberries and cream: Arrange the remaining cake cubes, then the last of the strawberries and blueberries. Spoon the remaining cream mixture over the top and spread it smooth. Arrange the raspberries in a pattern on top. Add a few whole strawberries (halved) and extra blueberries around the edges.
  12. Chill: Cover the trifle loosely with plastic wrap and refrigerate for at least 4 hours, but overnight is better.
  13. Garnish and serve: Just before serving, tuck a few fresh mint sprigs into the top layer for color. Scoop into bowls, making sure each serving gets a little bit of every layer.

Notes

Don’t skip the chill time—4 hours minimum, overnight is best. Pat berries dry to prevent watery cream. Use a serrated knife for the cake to avoid squishing it. Make extra whipped cream for serving. For best visual, press berries against the sides of the bowl while layering.

Nutrition

Keywords: 4th of July dessert, berry trifle, no-bake dessert, red white and blue dessert, summer dessert, angel food cake trifle, patriotic dessert

Find it online: https://spoonluma.com/easy-red-white-and-blue-berry-trifle-best-4th-of-july-dessert/