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Fresh Red White Blue Fruit Trifle Recipe Easy Homemade 4th July Dessert

red white blue fruit trifle - featured image
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A quick and easy patriotic dessert featuring layers of pound cake, macerated strawberries and blueberries, and fluffy whipped cream. Perfect for summer celebrations and last-minute gatherings.

Ingredients

Scale
  • 1 store-bought or homemade pound cake (about 8 ounces / 225 grams), cut into 1-inch cubes
  • 2 cups fresh strawberries, hulled and sliced
  • 1 cup fresh blueberries, washed and drained
  • 2 cups heavy whipping cream, chilled
  • 2 tablespoons granulated sugar (or to taste)
  • 1 teaspoon pure vanilla extract
  • 1 teaspoon finely grated lemon zest (optional)

Instructions

  1. Prepare the fruit: In a medium bowl, gently toss the sliced strawberries and blueberries with 1 tablespoon of sugar and lemon zest. Let them sit for 10 minutes to macerate.
  2. Whip the cream: Pour the cold heavy cream into a chilled large bowl. Add 1 tablespoon sugar and vanilla extract. Beat with an electric mixer on medium-high speed until soft peaks form, about 3-5 minutes.
  3. Cube the pound cake: Using a serrated knife, cut the pound cake into 1-inch cubes.
  4. Layer the trifle: In a trifle bowl or clear serving dish, add a layer of pound cake cubes (about 1/3 of the total).
  5. Spoon half of the macerated berries and juice evenly over the pound cake layer.
  6. Spread 1/3 of the whipped cream over the fruit layer, smoothing gently with a spatula.
  7. Repeat layering with the remaining pound cake cubes, the rest of the berries, and another 1/3 of the whipped cream.
  8. Finish with the remaining whipped cream on top, decorating with a few whole strawberries and blueberries.
  9. Chill: Cover the trifle with plastic wrap and refrigerate for at least 2 hours before serving.
  10. Serve: Scoop generous portions into dessert bowls, ensuring all layers are included.

Notes

Use cold cream and a chilled bowl for best whipped cream results. Macerate berries to enhance sweetness and juice. Be gentle when layering to avoid mushy cake. For dairy-free, substitute coconut cream whipped until fluffy. For gluten-free, use almond or coconut flour pound cake. Add whipped cream topping just before serving if prepping ahead.

Nutrition

Keywords: fruit trifle, 4th of July dessert, patriotic dessert, pound cake trifle, easy summer dessert, berry trifle, whipped cream dessert

Find it online: https://goldensimmer.com/fresh-red-white-blue-fruit-trifle-recipe-easy-homemade-4th-july-dessert/