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Fresh Red White and Blueberry Trifle with Pound Cake

fresh red white and blue berry trifle - featured image
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A quick and easy patriotic dessert featuring layers of pound cake, fresh red, white, and blue berries, and lightly sweetened whipped cream. Perfect for summer gatherings and festive occasions.

Ingredients

Scale
  • 1 pound (450 grams) pound cake, cut into 1-inch cubes
  • 1 cup (150 grams) fresh strawberries, hulled and sliced if large
  • 1 cup (150 grams) fresh blueberries, washed and drained
  • 1 cup (120 grams) fresh raspberries, gently rinsed
  • 2 cups (480 ml) heavy whipping cream, chilled
  • 1/4 cup (30 grams) powdered sugar, sifted
  • 1 teaspoon (5 ml) vanilla extract
  • Lemon zest from one lemon, finely grated (optional)
  • Fresh mint leaves, small handful for garnish (optional)

Instructions

  1. Cut about 1 pound (450 grams) of pound cake into roughly 1-inch (2.5 cm) cubes. If using frozen, let it thaw slightly so it’s firm but not soggy (about 30 minutes at room temperature).
  2. Rinse 1 cup each of strawberries (sliced), blueberries, and raspberries gently under cold water. Drain well on paper towels to avoid excess moisture (about 10 minutes).
  3. In a chilled mixing bowl, combine 2 cups (480 ml) heavy whipping cream, 1/4 cup (30 grams) powdered sugar, and 1 teaspoon (5 ml) vanilla extract. Whip on medium-high speed until soft peaks form, about 3-5 minutes. If using, gently fold in lemon zest.
  4. Start with a layer of pound cake cubes at the bottom of your trifle bowl, using about one-third of the cake. Spoon a layer of mixed berries—reserve a few for garnish. Follow with a generous layer of whipped cream. Repeat these layers two more times, ending with a whipped cream layer on top.
  5. Arrange remaining berries artistically on the top layer of whipped cream. Add fresh mint leaves if desired (about 5 minutes).
  6. Cover the trifle with plastic wrap and refrigerate for at least 2 hours, ideally 4, before serving to allow flavors to meld and pound cake to soften slightly without turning mushy.

Notes

Do not soak the pound cake too long to avoid mushiness. Whip cream to soft peaks only to prevent graininess or turning to butter. Handle raspberries gently to avoid bruising. Chill bowl and beaters before whipping cream for best results. For extra flavor, drizzle lemon juice or berry liqueur over pound cake layers before adding berries.

Nutrition

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

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