This easy Berry Trifle includes layers of cake, fresh berries, whipped cream and pudding (optional). Take a shortcut with store bought pound cake or angel food cake – or make your own. You’ll love this simple and beautiful red, white, and blue dessert! VIDEO below!
Today I’m bringing you an easy, beautiful, and delicious recipe. Extra points that it’s red, white, and blue, which makes it perfect for your 4th of July celebration. Berries and whipped cream are the most delicious way to consume patriotic colors (I’ll skip the artificial food coloring). It’s no coincidence that Independence Day falls during peak berry season, right? 😉
- Cake – Pound cake or angel food cake, store bought or homemade
- Whipped cream
- Vanilla pudding (optional)
The cake is moist and buttery, the berries are fresh and juicy, and the whipped cream is fluffy and decadent. This is the perfect combo of flavors and textures. If you’d like to also add a layer of vanilla pudding to your trifle, you can! Either make a box mix or use my homemade vanilla pudding recipe. I typically layer the pudding just above the bottom layer of berries.
Berry Trifle Make Ahead Tips:
- You can make the cake days in advance and store it tightly covered in the freezer. Defrost it in the fridge before cutting it into cubes. Once you layer the cake with the berries and whipped cream no one will know the cake wasn’t freshly baked. It’ll be our little secret.
- Wash your berries a few hours (up to a day) before assembling the trifle. Make sure they are completely dry before layering.
- Whip the heavy cream up to 1 day in advance. If it loses a little volume, give it another quick whip before layering.
- Adding pudding to your trifle? Make it up to 2 days in advance and leave it refrigerated until you are ready to layer it.
You can make this trifle in a large trifle dish or you can make individual portions in glasses or mason jars. You can also cut this recipe in half if you’re serving a smaller group.
Whether your celebrating Independence Day or just looking for a fabulous summer dessert, this trifle is sure to be a hit.
- 2 ½ cups cold heavy cream
- ½ cup powdered sugar
- 1 ½ teaspoons pure vanilla extract
- ¼ teaspoon almond extract
- 8 – 10 cups cubed pound cake or angel food cake, see note
- 16 ounces strawberries, sliced
- 6 ounces raspberries
- 6 ounces blackberries
- 6 ounces blueberries
- ½ cup raspberry or strawberry jam, heated just enough to make it pourable (not hot)
- With a hand mixer or stand mixer fitted with a whisk attachment, beat heavy cream*, powdered sugar, vanilla and almond extract until soft peaks form, this will take several minutes. Keep the whipped cream refrigerated while you assemble the other components of the recipe.
- In a large trifle dish (or individual glasses), layer the cake, whipped cream, berries, and jam. You can layer it anyway you like. I did the following (from the bottom up): whipped cream, cake, berries, whipped cream, cake, jam, whipped cream, berries.
Nutritional Information is an estimate based on third-party calculations and may vary based on products used and serving sizes.