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Layered berry trifle in a glass dish with whipped cream, strawberries, blueberries, and cubed pound cake on a light wooden surface
Jana Rae

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!
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Prep Time 20 minutes
Chill time 1 hour
Total Time 1 hour 20 minutes
Servings: 10
Course: Dessert
Cuisine: American
Calories: 320
Ingredients Method Notes

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

Method
 

  1. 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:
  1. ⅓ of the cake cubes
  2. ⅓ of the cream mixture
  3. ⅓ of the berries (alternating red and blue)
  4. Repeat layers until all ingredients are used up, ending with a layer of berries on top.
  5. Cover and refrigerate for at least 1 hour (or up to 6 hours) to let the flavors meld and the dessert set.
  6. 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.