Fourth of July Berry Trifle
Looking for a showstopping but easy Fourth of July dessert? This Red, White & Blue Berry Trifle is the perfect make-ahead treat for your summer celebration! Layered with fresh berries, fluffy whipped cream, and cubes of cake, this no-bake dessert is refreshing, light, and oh-so festive. Best of all, it comes together in minutes and looks absolutely stunning on any picnic table.
Why This Recipe Is Perfect for the 4th of July
- No baking required – great for hot summer days.
- Feeds a crowd – perfect for picnics, potlucks, or barbecues.
- Visually stunning – the red, white, and blue layers make it festive and patriotic.
- Easily customizable – try raspberries, blackberries, or even cherries!
Frequently Asked Questions (FAQs)
Can I make this berry trifle the day before?
Yes! This dessert is actually better when made ahead. Assemble it up to 6 hours in advance and store it in the fridge, covered. Just wait to add the final layer of whipped topping and berries until right before serving for the freshest look.
What type of cake works best for trifle?
Pound cake and angel food cake both work beautifully. Pound cake gives it a richer, denser texture, while angel food cake is lighter and fluffier. You can also use sponge cake or even vanilla cupcakes in a pinch!
Can I use frozen berries?
Fresh berries are best for presentation and texture, but in a pinch, you can use frozen. Thaw and drain them very well before layering to avoid excess moisture that could make the dessert soggy.
Is there a dairy-free or vegan version?
Yes! Use a dairy-free whipped topping like coconut whipped cream and a dairy-free cream cheese alternative. Make sure the cake you use is also dairy- and egg-free to keep the entire dessert vegan-friendly.
Can I make this in individual cups or jars?
Absolutely! Mini mason jars or clear plastic cups are perfect for portioning this dessert for parties, picnics, or grab-and-go treats. Just layer the same way and chill until ready to serve.
Fourth of July Berry Trifle
Ingredients
- 1 16 oz pound cake or angel food cake, cubed
- 1 pint fresh strawberries sliced
- 1 pint fresh blueberries
- 1 tub 8 oz whipped topping (like Cool Whip), thawed
- 1 8 oz block cream cheese, softened
- ½ cup powdered sugar
- 1 tsp vanilla extract
Instructions
- In a mixing bowl, beat together the softened cream cheese, powdered sugar, and vanilla until smooth. Fold in the whipped topping gently until well combined.
In a large trifle dish or clear glass bowl, layer as follows:
- ⅓ of the cake cubes
- ⅓ of the cream mixture
- ⅓ of the berries (alternating red and blue)
- Repeat layers until all ingredients are used up, ending with a layer of berries on top.
- Cover and refrigerate for at least 1 hour (or up to 6 hours) to let the flavors meld and the dessert set.
- Just before serving, garnish with extra berries, mint leaves, or patriotic sprinkles if desired.
Notes
Recipe Notes
- Short on time? Use pre-cubed store-bought angel food cake.
- Make it lighter: Swap cream cheese for vanilla Greek yogurt.
- Single serve: Layer in mason jars or clear plastic cups for individual portions.
- Want extra sweetness? Drizzle a little sweetened condensed milk over the cake cubes.
Storage
- Store leftovers in the fridge for up to 2 days. After that, the berries and cake start to soften too much.