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? 😉
MORE SUMMER DESSERTS: STRAWBERRY SHORTCAKE CAKE – STRAWBERRY CUPCAKES – BLUEBERRY SAUCE – STUFFED PEACHES – STRAWBERRY SHORTCAKE – 4TH OF JULY FLAG CAKE – BERRIES & CREAM
Berry Trifle
- Cake – Pound cake or angel food cake, store bought or homemade
- Berries
- Whipped cream
- Jam
- 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.
You can use store bought cake, or you can make your own. If you do choose to make your own, I highly recommend this recipe.
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.
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Berry Trifle
Ingredients
- 2 1/2 cups cold heavy cream
- 1/2 cup powdered sugar
- 1 1/2 teaspoons pure vanilla extract
- 1/4 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
- 1/2 cup raspberry or strawberry jam, heated just enough to make it pourable (not hot)
Instructions
- 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.
- 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): half the cake, one third of the berries, half the whipped cream, all the jam, remaining cake cubes, one third of the berries, remaining whipped cream, and remaining berries.
Video
Notes
Nutrition
Check out these BLUEBERRY RECIPES from my friends!
No Bake Blueberry Cheesecake from Bread Booze Bacon
Blueberry Coffee Cake from I Heart Eating
Frozen Blueberry Margaritas from Cooking with Curls
No Bake Red, White, and Blue Cake from Home. Made. Interest.
Two Bite Blueberry Muffins from The Two Bite Club
Blueberry Lemonade from Liz on Call
Blueberry White Chocolate Oat Bars from It Bakes Me Happy
Julie @ Julie's Eats & Treats says
Mmmm look at those lucious berries! Love the trick to make the cake before hand so you can whip this up quickly!
Celebrating Sweets says
Thanks, Julie!
Habiba says
Yummy !
Sam @ SugarSpunRun says
Beautiful trifle! And how perfect this would be for a 4th of July party! 🙂
Celebrating Sweets says
Thanks, Sam!
Seema says
It’s a hot summer here, and for that each day I look out blogs for a recipe perfect for such hot days and today, it’s my daughter who asked me to make a dessert for her and I found your recipe. I usually make pound cake as my girl loves it and today I think it’ll be surprising for her. Thanks for sharing such delicious and sweet recipe.
Thanks Allison and Happy Independence Day to you.
Celebrating Sweets says
That sounds perfect, Seema. I hope that your daughter enjoys it, that’s sweet of you to make something special for her. Have a safe holiday. Stay cool! As always, thanks for stopping by. 🙂
Lane & Holly @ With Two Spoons says
So pretty, would be great for a pot-luck!
Alyssa says
I love those layers!! Such a gorgeous dessert!
Melissa @ Served Up With Love says
Such a pretty dessert!
Bethany says
This trifle looks so perfect for summer! Yum!
Deb says
Can this be made ahead, or better made same day? Wasn’t sure how the whipped cream would hold up?
Celebrating Sweets says
Hi, Deb. I would recommend assembling it the day you need it. We have enjoyed leftovers for up to 2 days, but it really is best the day it is made. Enjoy!
Jill Merritt says
Hi, looks so pretty and delicious! can I replace the whipped cream with crème fraiche?
Celebrating Sweets says
Hi! Sorry for the late reply. You can try reducing the whipped cream and adding some creme fraiche to it. I would still suggest using some whipped cream, not all creme fraiche.
Demeter says
Loving all the fresh berries on top! Such a great summertime dessert!