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–+ servings
A beautiful Fourth of July dessert: Berry Trifle with layers of cake, cream, strawberries, raspberries, and blueberries.

Fourth of July Berry Trifle

A festive trifle with layers of berries, cream, and cake, perfect for patriotic celebrations.
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Prep Time 20 minutes
Chilling Time 30 minutes
Total Time 50 minutes
Servings: 8 servings
Course: Dessert
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

For the Layers
  • 1 box pound cake cut into 1-inch cubes
  • 2 cups fresh strawberries hulled and sliced
  • 2 cups fresh blueberries
  • 1 cup fresh raspberries
For the Cream Filling
  • 16 oz cream cheese softened
  • 1 cup powdered sugar
  • 1 tsp vanilla extract
  • 2 cups heavy whipping cream

Equipment

  • Large glass bowl
  • Mixing Bowls
  • Whisk
  • Spatula

Method
 

  1. Prepare the cream filling: In a large bowl, beat the softened cream cheese until smooth. Gradually beat in the powdered sugar until well combined. Stir in the vanilla extract.
  2. In a separate bowl, whip the heavy cream until stiff peaks form. Gently fold the whipped cream into the cream cheese mixture until just combined.
  3. Assemble the trifle: Spread a layer of cubed pound cake on the bottom of a large glass bowl.
  4. Top the cake with a layer of sliced strawberries.
  5. Spread about one-third of the cream filling over the strawberries.
  6. Repeat the layers: add another layer of pound cake, followed by blueberries, and then another third of the cream filling.
  7. Finish with a final layer of pound cake, raspberries, and the remaining cream filling.
  8. Chill the trifle in the refrigerator for at least 30 minutes before serving.

Notes

You can use store-bought angel food cake or sponge cake instead of pound cake. For a deeper flavor, you can macerate the berries in a little sugar for 15-20 minutes before assembling.

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