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Perfect Red White and Blue Berry Trifle for Labor Day

Perfect Red White and Blue Berry Trifle for Labor Day - featured image
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A stunning no-bake dessert featuring layers of angel food cake, creamy vanilla custard, and fresh macerated berries. Perfect for Labor Day or any summer gathering, this easy trifle looks impressive but comes together in minutes.

Ingredients

Scale
  • 1 (3.4 oz) box instant vanilla pudding mix (Jell-O brand recommended)
  • 2 cups cold whole milk
  • 1 teaspoon vanilla extract (pure)
  • 1 (10-inch) store-bought angel food cake (about 10–12 oz), cut into 1-inch cubes
  • ¼ cup berry syrup or simple syrup (optional)
  • 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 ½ cups heavy whipping cream
  • 2 tablespoons powdered sugar
  • ½ teaspoon vanilla extract
  • Fresh mint sprigs for garnish (optional)

Instructions

  1. Macerate the berries: In a medium bowl, combine sliced strawberries, blueberries, and raspberries. Add 2 tablespoons sugar and 1 tablespoon lemon juice. Gently toss to coat. Let sit for 15 minutes to release juices.
  2. Make the pudding: In a separate medium bowl, whisk together instant vanilla pudding mix and 2 cups cold milk for about 2 minutes until it starts to thicken. Stir in 1 teaspoon vanilla extract. Let sit for 5 minutes to fully thicken.
  3. Whip the cream: In a large mixing bowl, beat heavy whipping cream with an electric mixer on medium-high speed until soft peaks form (about 2-3 minutes). Add powdered sugar and ½ teaspoon vanilla extract, then continue beating until stiff peaks form.
  4. Fold the cream into the pudding: Take about ⅓ of the whipped cream and fold it into the thickened pudding using a rubber spatula. Gently fold in the remaining whipped cream until just combined and smooth.
  5. Assemble the first layer: In a trifle bowl, add a single layer of angel food cake cubes (about ⅓ of the cake). Drizzle a little berry syrup from the macerated berries over the cake.
  6. Add pudding and berries: Spread about ⅓ of the vanilla cream mixture over the cake layer. Spoon about ⅓ of the macerated berries (with their juices) over the cream.
  7. Repeat layers: Repeat the layering process (cake, syrup, cream, berries) two more times, ending with berries on top. Arrange some strawberries in a nice pattern.
  8. Add final cream and garnish: Dollop or pipe any leftover whipped cream on top. Garnish with fresh mint sprigs and a few extra whole berries. Cover with plastic wrap and refrigerate for at least 2 hours, or up to overnight.

Notes

Don’t skip macerating the berries—it creates a syrup that soaks into the cake. Let the pudding set fully before layering to avoid a soupy mess. Whip cream to stiff peaks so it holds up. Layer gently to preserve texture. This trifle is best made a day ahead for flavors to meld. For a gluten-free version, use certified gluten-free angel food cake. For dairy-free, use dairy-free pudding mix and coconut cream.

Nutrition

Keywords: berry trifle, labor day dessert, red white and blue, no-bake dessert, angel food cake, summer dessert, patriotic dessert

Find it online: https://breezybake.com/perfect-red-white-and-blue-berry-trifle-for-labor-day/