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Best Red White and Blue Berry Trifle for an Easy Labor Day Dessert

red white and blue berry trifle - featured image
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This easy red, white, and blue berry trifle is the perfect patriotic dessert for Labor Day. Layers of fresh berries, creamy vanilla pudding, and soft pound cake come together in minutes for a showstopping treat that’s best made ahead.

Ingredients

Scale
  • 2 cups fresh strawberries, hulled and sliced
  • 1 ½ cups fresh blueberries
  • 1 ½ cups fresh raspberries
  • 2 tablespoons granulated sugar
  • 1 tablespoon fresh lemon juice
  • 1 (8-ounce) package cream cheese, softened
  • ½ cup powdered sugar
  • 1 teaspoon vanilla extract
  • 2 cups cold heavy whipping cream
  • ¼ cup granulated sugar
  • 1 (10.75-ounce) frozen pound cake, thawed and cut into 1-inch cubes
  • ¼ cup berry juice or simple syrup (optional)
  • Fresh mint leaves (for garnish, optional)
  • Extra berries (for garnish, optional)
  • Whipped cream rosettes (for garnish, optional)

Instructions

  1. Prep the berries: In a medium bowl, combine sliced strawberries, blueberries, and raspberries. Add 2 tablespoons granulated sugar and lemon juice. Gently toss to coat. Let sit for about 10 minutes to macerate.
  2. Make the cream layer: In a large mixing bowl, beat softened cream cheese with an electric mixer on medium speed until smooth and creamy, about 2 minutes. Add powdered sugar and vanilla extract, beat until combined. In a separate bowl, whip cold heavy cream and ¼ cup granulated sugar together until stiff peaks form, about 3-4 minutes.
  3. Fold it together: Gently fold the whipped cream into the cream cheese mixture using a rubber spatula. Do not stir—fold to keep the air in the cream.
  4. Assemble the first layer: Place a single layer of pound cake cubes in the bottom of a trifle dish (about one-third of the cubes). Drizzle with optional berry juice or simple syrup.
  5. Add the berry layer: Spoon about one-third of the macerated berries and their juices over the cake cubes. Spread evenly.
  6. Add the cream layer: Spoon about one-third of the cream mixture over the berries. Spread gently to the edges without pressing down.
  7. Repeat the layers: Add another layer of cake cubes, then berries, then cream. Repeat one more time until all ingredients are used, ending with a cream layer on top. Reserve a few berries for garnish if desired.
  8. Chill: Cover the trifle with plastic wrap and refrigerate for at least 4 hours, preferably overnight.
  9. Garnish and serve: Before serving, top with fresh mint leaves, extra berries, or whipped cream rosettes if desired. Serve cold.

Notes

Do not skip the chilling step—it allows the cake to absorb the berry juices and cream, melding the flavors. The trifle can be made up to 24 hours in advance. For a boozy version, add 2 tablespoons of Grand Marnier or limoncello to the berry mixture. For gluten-free, use a gluten-free pound cake or angel food cake. For dairy-free, substitute heavy cream with full-fat coconut cream and use dairy-free cream cheese.

Nutrition

Keywords: berry trifle, red white and blue dessert, Labor Day dessert, easy trifle, patriotic dessert, no-bake dessert

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