Description
This easy red, white, and blue berry trifle is the perfect Labor Day dessert. Layered with cake, whipped cream, and fresh berries for a patriotic showstopper.
Ingredients
Scale
- 1 small loaf pound cake (about 12–15 oz), cubed
- 1 lb strawberries, hulled and sliced
- 1 pint fresh blueberries
- 2 cups heavy whipping cream, cold
- 1/4 cup confectioners’ sugar
- 1 tsp vanilla extract (or seeds from 1 vanilla bean)
- 1 tsp fresh lemon zest (optional)
Instructions
- Cube the pound cake into 1-inch pieces. Optionally, toast cubes at 350°F (175°C) for 5 minutes to dry them out slightly.
- In a large, chilled bowl, combine cold heavy cream, confectioners’ sugar, vanilla, and lemon zest. Whip on medium-high speed until stiff peaks form.
- Place a layer of cake cubes at the bottom of a large glass trifle bowl.
- Spread a generous layer of whipped cream over the cake, using about half of the cream.
- Scatter a layer of sliced strawberries over the cream, followed by a layer of blueberries.
- Repeat the layers (cake, cream, strawberries, blueberries) until ingredients are used up, ending with a final layer of cream.
- Cover the bowl with plastic wrap and refrigerate for at least 2 hours, or ideally overnight.
- Garnish with extra fresh berries and a dusting of powdered sugar before serving.
Notes
Keep the trifle cold, especially if serving outdoors. If berries aren’t juicy, macerate strawberries with sugar for 15 minutes before assembling. The trifle is best eaten within 24 hours. Do not freeze, as whipped cream will separate upon thawing.
- Prep Time: 30 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 28
- Sodium: 180
- Fat: 22
- Saturated Fat: 13
- Carbohydrates: 38
- Fiber: 2
- Protein: 4
Keywords: Labor Day dessert, berry trifle, red white and blue dessert, summer dessert, easy trifle recipe, patriotic dessert