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Delicious Red White and Blue Pound Cake Trifle

red white and blue pound cake trifle - featured image

A quick and easy patriotic dessert featuring layers of buttery pound cake, fresh strawberries, blueberries, and fluffy whipped cream, perfect for summer celebrations.

Ingredients

Scale
  • 1 store-bought or homemade pound cake (about 12 ounces / 340 grams), cut into 1-inch cubes
  • 2 cups strawberries, hulled and sliced (about 300 grams)
  • 1.5 cups fresh blueberries (about 225 grams)
  • 2 cups heavy whipping cream, chilled (480 ml)
  • 1/4 cup granulated sugar (50 grams)
  • 1 teaspoon pure vanilla extract
  • Optional: 1 tablespoon lemon juice
  • Optional: 2 tablespoons berry liqueur

Instructions

  1. Prep the berries: Place sliced strawberries and blueberries in a bowl. Add 2 tablespoons of sugar and optional lemon juice. Stir gently and let macerate at room temperature for about 10 minutes.
  2. Cut the pound cake into 1-inch cubes.
  3. Whip the cream: In a chilled mixing bowl, pour heavy cream and add remaining 2 tablespoons sugar and vanilla extract. Whip on medium-high speed until soft peaks form, about 7 minutes.
  4. Assemble the trifle: Layer a third of the pound cake cubes at the bottom of a trifle bowl. Spoon over a third of the macerated berries with syrup. Add a generous layer of whipped cream. Repeat layering two more times, finishing with whipped cream on top.
  5. Chill the trifle covered in the refrigerator for at least 1 hour before serving.

Notes

Macerate berries to release natural juices and sweetness. Chill bowl and beaters before whipping cream to achieve fluffier texture. Assemble trifle no more than a few hours before serving to avoid soggy cake. Use gentle spoonfuls when layering to keep cake cubes intact. For dairy-free version, substitute heavy cream with whipped coconut cream and use dairy-free pound cake. For gluten-free, use gluten-free pound cake.

Nutrition

Keywords: pound cake trifle, patriotic dessert, red white and blue dessert, Fourth of July dessert, easy trifle recipe, summer dessert, berry trifle