Print

Fresh Red White Blue Berry Trifle Recipe Easy 5 Layer Pound Cake Dessert

red white blue berry trifle - featured image
Print Recipe

A simple, fresh, and festive layered dessert featuring pound cake, fresh berries, and whipped cream, perfect for summer occasions and quick to prepare.

Ingredients

Scale
  • 1 pound (450g) pound cake, cut into 1-inch cubes
  • 1 cup fresh strawberries, hulled and sliced
  • 1 cup fresh blueberries, washed and dried
  • 1 cup fresh raspberries, gently rinsed (optional)
  • 2 cups (480 ml) heavy cream, chilled
  • 1/4 cup (30g) powdered sugar
  • 1 teaspoon pure vanilla extract
  • 1 teaspoon finely grated lemon zest
  • 4 ounces (115g) cream cheese, softened (optional)
  • Fresh mint leaves for garnish

Instructions

  1. In a large mixing bowl, pour 2 cups (480 ml) of chilled heavy cream. Add 1/4 cup (30g) powdered sugar, 1 teaspoon pure vanilla extract, and 1 teaspoon finely grated lemon zest. Using an electric mixer, whip on medium-high speed until soft peaks form, about 3-4 minutes. Avoid over-whipping.
  2. If using cream cheese, beat the softened 4 ounces (115g) in a separate bowl until smooth. Gently fold into the whipped cream mixture until fully combined.
  3. Wash all berries thoroughly and pat dry. Hull and slice strawberries into thin pieces. Keep blueberries and raspberries whole, handling gently.
  4. Slice the pound cake into approximately 1-inch (2.5 cm) cubes. Optionally, toast the cubes lightly in the oven at 350°F (175°C) for 5 minutes to prevent sogginess.
  5. Begin layering in a trifle bowl: place one-third of the pound cake cubes at the bottom, spoon a generous layer of whipped cream over the cake, then add an even layer of mixed berries.
  6. Repeat layers: add another layer of pound cake cubes, followed by whipped cream, then berries. Finish with a final pound cake layer and top generously with whipped cream.
  7. Garnish with fresh mint leaves and some whole berries on top. Cover with plastic wrap and chill in the refrigerator for at least 2 hours, preferably overnight.
  8. Serve chilled using a large spoon or ladle, ensuring each serving includes all layers.

Notes

Chill mixing bowl and beaters beforehand for fluffier whipped cream. Toast pound cake cubes lightly to prevent sogginess. Let trifle chill at least 2 hours or overnight for best flavor and texture. For dairy-free version, use coconut cream and dairy-free pound cake. Avoid freezing the trifle as cream and berries do not freeze well.

Nutrition

Keywords: trifle, berry trifle, pound cake dessert, summer dessert, layered dessert, easy dessert, red white blue dessert, patriotic dessert

Find it online: https://breezybake.com/fresh-red-white-blue-berry-trifle-recipe-easy-5-layer-pound-cake-dessert/