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.
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 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)
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, 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.
Video
Notes
Nutrition
Nutritional Information is an estimate based on third-party calculations and may vary based on products used and serving sizes.
Tried this recipe?Leave a comment and rating below!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
Claudia Lamascolo
I just love trifles and how festive they are this one is perfect and I love all the berries in it, can’t wait to try it!
Nicole Tingwall
I am grabbing a spoon and coming over! This looks so delicious and so beautiful!
Remya
Wow…!!! So colorful, vibrant and yummy trifle. I had some lemon pound cake left overs and I made it. This is a beautiful way of transformation. Thanks for the recipe.
Britt | Sweet Tea and Thyme
I love how easy this is! I just got back from the store with berries, all I need is angel cake….thanks for the recipe.
Paige Jenny Lohmann
this looks amazing! Can I buy the whip cream instead of making it?
Celebrating Sweets
Yes! Definitely. Enjoy!
Julie Holec
Do I still need to use the Jam if I’m going to use vanilla pudding?
Allison
Yes, you use both. You can omit the jam, if you’d prefer. Enjoy!
Lewis Johnson
I definitely need to make this.
Haley
I would be more than happy to have this as my birthday cake.
Bonnie
I like that this recipe uses REAL whipped cream instead of “cool whip”.
My question is can this be made a day ahead? Will the real whipped cream hold up?
Celebrating Sweets
Hi, Bonnie. It should hold up ok. I wouldn’t make it too far in advance, maybe the night before for the next day. Enjoy!
Teri
I’m so excited to having this amazing trifle tomorrow for the Fourth of July??
Rebecca Becker
This was amazing! Made it for a neighborhood bbq and everyone loved it!
Celebrating Sweets
I’m so happy to hear that! Thanks for taking the time to come back and comment. 🙂 -Allison