Red, White, and Blue Strawberry Blueberry 4th of July Dessert Trifle
The 4th of July is a great opportunity for a great dessert table. One of my favorite things about this summer holiday is getting together with a big group of family and friends… grilling out, having a couple drinks, kicking back and watching the fireworks… oh, it’s so much fun! Speaking of that dessert table, have you ever tried a trifle?
My berry-licious dessert trifle recipe features an irresistible combination of raspberries, blueberries, blackberries, and fresh-sliced strawberries. It’s sweet and generous—the perfect 4th of July recipe for a crowd. If you really want to impress your company with a festive dessert spread this year, try this classic trifle recipe alongside a batch of my wonderful almond and amaretto celebration cupcakes.
What is a trifle, anyway?
So, what exactly is a trifle? A trifle is a classic English dessert made from layers of different ingredients including cake, fresh fruit, and custard. There are tons of different variations out there, according to the taste of a particular culture or chef! For example, sometimes the custard might be replaced with pudding or whipped cream.
What kind of cake should I use in a trifle?
Traditional trifle recipes also use a variety of different options for the cake component, from sponge cake to homemade ladyfingers—or as they call them in England, trifle fingers. I like to use store-bought pound cake in mine. Pound cake is great for trifles because it absorbs the different flavors, but still maintains a satisfying texture.
Now let’s talk about how to make the perfect dessert trifle. Hint: Serve it in a trifle bowl!
Here are a few tips and tricks to get you on your way to make the perfect trifle for your 4th of July dessert spread. My Chicago-style fruit trifle recipe omits the classic custard for a delicious cream cheese filling.
Layered with fresh fruit and topped with homemade whipped cream, this fruity summer dessert recipe is prettiest served in a trifle bowl. If you don’t have a trifle bowl, you can use a 2-quart clear glass bowl. Even better if it’s a decorative one!
You can also make a trifle in advance for easy serving!
You can make a trifle up to one day in advance: Simply store it in the refrigerator covered with plastic wrap. Just remember to garnish with fresh berries and mint leaves right before serving.
This traditional English trifle is the perfect 4th of July Dessert Recipe—here’s why.
Strawberries are red, blueberries are blue…and when you layer them with fluffy whipped cream cheese, you get a red, white, and blue treat that’s perfect for any 4th of July celebration. Keep this recipe in your back pocket—the iconic colors of Old Glory make a great addition to the table at any patriotic event, from Veteran’s Day dinners to gatherings that honor your friends and family in the military.
Red, White and Blue Strawberry Blueberry 4th of July Dessert Trifle
Ingredients
- 2 pounds fresh strawberries, rinsed and dried
- 1½ pounds fresh blackberries, raspberries and/or blueberries rinsed and dried
- 1¼ cups sugar, divided
- ½ cup water
- 1 tablespoon orange zest
- 2 tablespoons orange juice or Grand Marnier
- 2 8-ounce packages cream cheese, room temperature
- 2 cups heavy whipping cream, chilled, divided
- 1 teaspoon vanilla extract Mary’s Cognac Barrel-Aged Madagascar Bourbon Pure Vanilla Extract
- 1 prepared loaf pound cake (one pound cake)
- Fresh mint sprigs, optional garnish
Instructions
- Place 5 whole strawberries and 8 whole blackberries and/or blueberries in a bowl. Set these aside for the garnish.
- Core and slice the remaining strawberries and set in a bowl. Place the remaining blackberries/blueberries in a separate bowl.
- Simmer ¾ cup sugar, ½ cup water, the orange zest and the Grand Marnier in a small saucepan until the sugar is dissolved. Remove from heat and let orange sugar syrup cool to room temperature.
- Cut the pound cake horizontally into 3 long pieces. Cut the long pieces into 1-inch cubes. Place your cake cubes in a bowl and set aside.
- In the bowl of a mixer fitted with the whip attachment, whip 1½ cups of the chilled cream until medium peaks form. Transfer the whipped cream to a clean mixing bowl. Clean the mixer bowl and whip attachment and place them back on the mixer.
- Add the cream cheese and remaining ½ cup heavy cream to the cleaned mixer bowl. Whip until combined. With the mixer on medium speed, add the remaining ¾ cup granulated sugar and the vanilla extract. Continue mixing until the mixture is smooth and fluffy.
- Using a large spatula, gently fold the reserved whipped cream into the cream cheese mixture by hand.
- Use a 2-quart clear bowl or a trifle bowl to assemble the dessert. Begin by placing half of the pound cake cubes in the bottom of the bowl. Using a pastry brush, brush the orange sugar syrup over the cake. Add half of the sliced strawberries and half of the blackberries/blueberries. Top with one half of the cream cheese mixture.
- Repeat with the remaining ingredients. If you like, you can reserve some of the cream cheese mixture and place it in a pastry bag fitted with a large star tip. Pipe rosettes on top of the trifle. Garnish the top of the trifle with the remaining berries and fresh mint, if using.
Red, White and Blue Strawberry Blueberry 4th of July Dessert Trifle
Ingredients
- 2 pounds fresh strawberries, rinsed and dried
- 1½ pounds fresh blackberries, raspberries and/or blueberries rinsed and dried
- 1¼ cups sugar, divided
- ½ cup water
- 1 tablespoon orange zest
- 2 tablespoons orange juice or Grand Marnier
- 2 8-ounce packages cream cheese, room temperature
- 2 cups heavy whipping cream, chilled, divided
- 1 teaspoon vanilla extract Mary’s Cognac Barrel-Aged Madagascar Bourbon Pure Vanilla Extract
- 1 prepared loaf pound cake (one pound cake)
- Fresh mint sprigs, optional garnish
Instructions
- Place 5 whole strawberries and 8 whole blackberries and/or blueberries in a bowl. Set these aside for the garnish.
- Core and slice the remaining strawberries and set in a bowl. Place the remaining blackberries/blueberries in a separate bowl.
- Simmer ¾ cup sugar, ½ cup water, the orange zest and the Grand Marnier in a small saucepan until the sugar is dissolved. Remove from heat and let orange sugar syrup cool to room temperature.
- Cut the pound cake horizontally into 3 long pieces. Cut the long pieces into 1-inch cubes. Place your cake cubes in a bowl and set aside.
- In the bowl of a mixer fitted with the whip attachment, whip 1½ cups of the chilled cream until medium peaks form. Transfer the whipped cream to a clean mixing bowl. Clean the mixer bowl and whip attachment and place them back on the mixer.
- Add the cream cheese and remaining ½ cup heavy cream to the cleaned mixer bowl. Whip until combined. With the mixer on medium speed, add the remaining ¾ cup granulated sugar and the vanilla extract. Continue mixing until the mixture is smooth and fluffy.
- Using a large spatula, gently fold the reserved whipped cream into the cream cheese mixture by hand.
- Use a 2-quart clear bowl or a trifle bowl to assemble the dessert. Begin by placing half of the pound cake cubes in the bottom of the bowl. Using a pastry brush, brush the orange sugar syrup over the cake. Add half of the sliced strawberries and half of the blackberries/blueberries. Top with one half of the cream cheese mixture.
- Repeat with the remaining ingredients. If you like, you can reserve some of the cream cheese mixture and place it in a pastry bag fitted with a large star tip. Pipe rosettes on top of the trifle. Garnish the top of the trifle with the remaining berries and fresh mint, if using.