Fourth of July Berry Trifle
This easy Fourth of July berry trifle is a no-bake, layered dessert with cake, whipped cream, and fresh berries. Perfect for patriotic parties and picnics!
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.