Red-White-&-Blueberry Trifle (July 4th)
This Red-White-&-Blueberry Trifle is a vibrant, easy-to-assemble dessert perfect for summer celebrations and Independence Day!
Servings: 6 servings
Ingredients
- 2 cups pound cake cubed
- 1 cup blueberries fresh
- 1 cup strawberries sliced
- 1 cup whipped cream
- 1 cup vanilla pudding
- 1 tablespoon sugar
- 1 teaspoon vanilla extract
Instructions
- Start by washing all your fresh berries thoroughly. Slice the strawberries into thin pieces. Toss the sliced strawberries with the sugar and vanilla extract, then let them sit for about 10 minutes to macerate.
- Cut your pound cake into bite-sized cubes. Optionally, lightly toast them in a pan or oven for a few minutes for added texture.
- In a clear trifle bowl or individual glass cups, layer the cubed pound cake at the bottom. Add a spoonful of vanilla pudding evenly over the cake. Next, add a layer of the macerated strawberries, followed by fresh blueberries. Top with a generous dollop of whipped cream. Repeat layers until the container is full, finishing with whipped cream and a few berries for decoration.
- Cover the trifle with plastic wrap and chill in the refrigerator for at least 2 hours before serving to allow flavors to meld and cake to absorb pudding.
Equipment
- Trifle bowl
- Mixing Bowl
- Knife
- Plastic Wrap
Notes
- Use fresh, ripe berries for the best flavor and vibrant colors.
- Substitute whipped cream with coconut whipped cream or dairy-free alternatives for a lighter or dairy-free version.
- Assemble the trifle up to one day ahead and refrigerate to save time on the day of serving.
- Use slightly stale or day-old pound cake to prevent sogginess and improve absorption.
- Try variations like adding lemon curd, using angel food cake, or sprinkling edible glitter for festive flair.