Red, White, and Blue Trifle

Name: Red, White, and Blue Trifle
Prep time: 30 min
Total time: 30 min
Yield: 8 - 10 serving(s)
Ingredients: 1 (8-oz.) package cream cheese, at room temperature; 1/2 c. granulated sugar; 1 1/2 c. heavy cream; 1 tsp. vanilla extract; 1 lb. pound cake, cubed; 2 (6 oz.) containers blueberries (about 2 c.); 2 (6 oz.) containers blackberries (about 2 1/2 c.); 1 1/2 qt. strawberries, stems removed, sliced

It's ready for any patriotic party.

By Kara ZaubermanUpdated: May 28, 2024

Recipe by Erin Merhar

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the pioneer woman's red white and blue trifle recipe

Yields:

8 - 10 serving(s)

Prep Time:

30 mins

Total Time:

30 mins

Jump to recipe

For a festive 4th of July dessert, turn to this red, white, and blue trifle. Classic trifle recipes feature layers of pound cake and fruit served out of a glass bowl to show off each ingredient. Thanks to one particular store-bought ingredient, this patriotic version comes together quicker than you can say, "Happy 4th of July!"

Ripe, juicy berries are essential: Skip the frozen fruit here. We use blueberries, blackberries, and strawberries, though you can easily swap in raspberries or fresh pitted cherries. Just make sure you take a picture of your red, white, and blue dessert before digging in!

How do you make a trifle?

It really couldn't be easier. All you have to do is whip up the fluffy whipped cream mixture, cube the cake, prep the berries, and layer everything into a trifle dish. It's ready to serve immediately, or you can pop it in the fridge for later.

What is the correct way to layer a trifle?

For this trifle recipe, start with a layer of cake cubes in the bottom of the trifle dish. Add blueberries and blackberries on top, then dollop on some of the whipped cream mixture. Top with strawberries, then add another layer of cake and cream. Pile the remaining berries on top for a festive finish!

Do you have to make your own cake?

A store-bought pound cake works just fine, and it makes this dessert incredibly easy! If you want to go the extra mile and make your own, try Ree Drummond's famous pound cake recipe. For an even lighter version of this trifle, use angel food cake instead.

Can you make red, white, and blue trifle ahead of time?

Be our guest! This trifle can be made up to 24 hours in advance. It's the perfect dessert to make the day before, stash in the fridge, and break out for a showstopping dessert.

Will the trifle get soggy overnight?

Not this trifle! Pound cake can stand up to a little bit of moisture, so you don't have to worry about this dessert getting soggy as it sits overnight. After a few days in the fridge, the cake will start to soften, so it's best to serve it within 24 hours of assembling.

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Ingredients

1
(8-oz.) package cream cheese, at room temperature
1/2 cup
granulated sugar
1 1/2 cups
heavy cream
1 tsp.
vanilla extract
1 lb.
pound cake, cubed
2
(6 oz.) containers blueberries (about 2 c.)
2
(6 oz.) containers blackberries (about 2 1/2 c.)
1 1/2 qt.
strawberries, stems removed, sliced

Directions

1. Step 1In the bowl of a stand mixer fitted with the paddle attachment, combine the cream cheese and granulated sugar. Beat on medium-high speed until smooth, 1 to 2 minutes. Scrape the sides and bottom of the bowl. With the mixer on medium speed, slowly add the heavy cream and vanilla, and mix until combined. Switch to the whisk attachment and whip at medium speed until soft peaks form and the mixture is easy to dollop.
2. Step 2Place a single layer of cake cubes in the bottom of a large (12- to 14-cup) trifle dish. Top with two-thirds of the blueberries and blackberries. Add half of the whipped cream (about 2 cups), then top with two-thirds of the strawberries. Repeat the cake and cream layers once more, then decorate the top with the remaining berries. Serve immediately or make in advance and store in the refrigerator for up to 24 hours.

Tip: One-half of this pound cake, diced, will give you the 8 cups of cake that you need for this trifle.

Nicole Dubois

Recipe byErin Merhar

Erin Merhar is the Food Director at ThePioneerWoman.com. She oversees the site's test kitchen, recipes, photography and video programs. She is a professional chef and food stylist, with a deep passion for pizza.

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