This Red White and Blue Trifle is the “show up with one dish and everyone remembers you” dessert. It’s layered, berry-packed, and looks like you tried way harder than you did (love that for us).
Perfect for summer parties, BBQs, Memorial Day, Fourth of July, or any weekend where you need something cold, sweet, and basically guaranteed to disappear.
Why You’ll Love This
It’s no-bake, make-ahead friendly, and seriously pretty in a trifle bowl—plus you get fluffy cream, tender cake, and juicy berries in every scoop. Bonus: you can customize it based on what’s on sale and still keep the red-white-blue vibe.
Ingredients
- 1 (10–12 oz) store-bought angel food cake or pound cake, cut into 1-inch cubes
- 2 cups fresh strawberries, hulled and sliced
- 2 cups fresh blueberries
- 1 tablespoon granulated sugar (optional, for macerating strawberries)
- 1 teaspoon fresh lemon juice (optional, brightens the berries)
- 2 (3.4 oz) boxes instant vanilla pudding mix
- 3 cups cold milk
- 1 teaspoon vanilla extract
- 1 (8 oz) tub whipped topping, thawed (or 2 1/2 cups homemade whipped cream)
- Pinch of salt
- Optional garnish: extra berries, white chocolate shavings, or festive sprinkles
How to Make It
- Prep the fruit: Slice the strawberries and toss them with sugar and lemon juice (if using). Let sit 10 minutes so they get juicy and extra dessert-y.
- Cube the cake: Cut angel food cake or pound cake into bite-size cubes. Try to keep pieces similar so the layers scoop nicely.
- Mix the pudding: In a large bowl, whisk instant pudding mix with cold milk for about 2 minutes until thickened. Whisk in vanilla extract and a pinch of salt.
- Lighten it up: Fold in about 2/3 of the whipped topping until the pudding looks fluffy and mousse-like. Save the remaining whipped topping for the final layer.
- Start layering: In a trifle bowl (or a big glass bowl), add a layer of cake cubes to cover the bottom.
- Add the “white” layer: Spoon on a layer of the pudding-cream mixture and spread it gently to the edges.
- Add the berries: Add a layer of strawberries (red) and a layer of blueberries (blue). You can do them half-and-half for a clean look, or mix for a more casual vibe.
- Repeat: Continue layering cake, pudding, and berries until you reach the top of the bowl, ending with a thick layer of the reserved whipped topping.
- Make it cute: Decorate the top with a pattern of strawberries and blueberries (stars and stripes energy), then add optional sprinkles or white chocolate if you want.
- Chill: Refrigerate at least 2 hours (or up to overnight) so the flavors meld and the cake softens just enough.
Tips for the Best Results
- Use a clear bowl: The layers are the whole moment. A glass trifle bowl or even a big transparent salad bowl makes it look bakery-level.
- Don’t skip chill time: Two hours is the minimum for a scoopable, cohesive trifle. Overnight is even better if you have the time.
- Keep berries dry: Rinse berries, then dry well. Extra water can thin the pudding and make the layers slide.
- Fold gently: When combining whipped topping with pudding, fold instead of stirring hard to keep it fluffy.
- Save the prettiest berries for the top: This is your trifle’s cover photo.
- Want cleaner slices? Use pound cake. Angel food is lighter and soaks faster (still delicious, just softer).
- Make it less sweet: Use unsweetened whipped cream (homemade) and skip the sugar on strawberries.
Variations
- Greek yogurt “cheesecake” vibe: Replace 1 cup of whipped topping with 1 cup plain Greek yogurt for a tangy, lighter filling.
- Lemon berry trifle: Swap vanilla pudding for lemon pudding and add a little extra lemon zest for peak summer brightness.
- Strawberry shortcake style: Skip pudding and layer cake, sweetened whipped cream, and berries only (simple and classic).
- Patriotic brownie trifle: Use brownie cubes instead of cake for a richer, fudgier dessert.
- Mini trifles: Layer everything in mason jars or clear cups for grab-and-go party servings.
Storage & Reheating
Store the trifle covered in the refrigerator for up to 3 days. It’s best within the first 24–48 hours for the prettiest layers, but it’ll still taste amazing on day three (just softer). Do not freeze—berries get watery and the creamy layers can separate. No reheating needed; serve chilled straight from the fridge.
FAQ
Can I make this Red White and Blue Trifle the night before?
Yes—this is a perfect make-ahead dessert. Assemble it up to 12–18 hours in advance for the best texture. Add sprinkles right before serving so they don’t bleed color.
What’s the best cake to use: angel food or pound cake?
Angel food makes a lighter, airier trifle and absorbs moisture faster. Pound cake holds its shape longer and gives cleaner layers. If your party is outdoors or you want extra structure, go with pound cake.
How do I keep the layers from getting watery?
Dry your berries well after washing, and don’t add too much extra berry juice into the bowl. If your strawberries are super juicy, you can spoon them on with a slotted spoon and leave the extra liquid behind.
Can I use frozen berries?
Fresh berries are best for a trifle because frozen berries release a lot of liquid as they thaw, which can make the cream layers runny. If frozen is all you have, thaw completely, drain very well, and pat dry before layering.
How many servings does this make for a summer party?
In a standard trifle bowl, this usually serves about 10–12 people depending on scoop size. For a big BBQ with lots of desserts, you can stretch it to 14 smaller servings, especially if you serve it in cups.