A spectacular layered dessert that combines fresh berries, fluffy cream, and pound cake for a patriotic red, white, and blue masterpiece perfect for summer gatherings.
Why You'll Love This Recipe
This All-American Trifle is a show-stopping dessert that's as beautiful as it is delicious. The combination of sweet strawberries, tart blueberries, and rich cream creates a harmonious blend of flavors and textures. It's ideal for Fourth of July celebrations, summer BBQs, or any occasion that calls for an impressive yet easy-to-make dessert. The layers of red, white, and blue make it festive and patriotic, while the simple preparation means you can focus on enjoying your gathering rather than spending hours in the kitchen.
Ingredients
(Tip: You'll find the full list of ingredients and measurements in the recipe card below.)
Fresh strawberries provide the beautiful red layer and sweet-tart flavor that makes this trifle so refreshing. When in season, strawberries bring natural sweetness and vibrant color to the dessert.
White sugar enhances the natural sweetness of the strawberries and helps them release their juices, creating a more flavorful component. You can adjust the amount based on the natural sweetness of your berries.
Heavy cream forms the foundation of the fluffy, cloud-like layer that holds everything together. It whips up into a rich, luxurious texture that complements the fruit and cake perfectly.
Lemon yogurt adds a subtle tanginess to the cream layer, balancing the sweetness and adding depth of flavor. The citrus notes brighten the entire dessert.
Instant white chocolate pudding mix gives structure to the whipped cream and contributes a velvety texture and subtle sweetness. It ensures your cream layers stay firm even after sitting in the refrigerator.
Prepared pound cake provides the substantial base that soaks up the fruit juices and cream. Its dense, buttery texture stands up well in the trifle without becoming soggy too quickly.
Fresh blueberries complete the patriotic color scheme while adding bursts of flavor and a different texture from the strawberries. Their natural sweetness works perfectly with the cream and cake.
Directions
- Sprinkle sliced strawberries with sugar in a bowl; stir to distribute sugar, and set aside to macerate.
- Chill a large metal mixing bowl and beaters from an electric mixer to help the cream whip better.
- Pour cream into the chilled mixing bowl, and add lemon yogurt and pudding mix; beat until fluffy with an electric mixer set on medium speed.
- Spread a layer of pound cake cubes into the bottom of a glass 10x15-inch baking dish. Cover pound cake with a layer of strawberries; sprinkle blueberries over strawberries. Spread a thick layer of whipped cream over the berries.
- Repeat the layers several times, ending with a layer of strawberries sprinkled with blueberries and reserving about 1 cup of whipped cream; top the trifle with dollops of whipped cream to serve.
- Refrigerate leftovers.
Servings and Timing
This recipe serves approximately 15 people, making it perfect for larger gatherings or parties. It takes about 30 minutes of preparation time, with an additional 10 minutes of assembly time, for a total of 40 minutes from start to finish. For best results, refrigerate the trifle for at least 1-2 hours before serving to allow the flavors to meld together and the cream to set.
Variations
Chocolate Lovers' Trifle: Substitute chocolate pound cake and chocolate pudding mix, then add layers of chocolate shavings between the fruit layers.
Tropical Twist: Replace strawberries and blueberries with a combination of mangoes, pineapple, and kiwi for a tropical flavor profile.
Autumn Harvest: For a fall version, use spiced pound cake with layers of cinnamon-spiced apples and pears instead of berries.
Citrus Explosion: Add orange zest to the cream mixture and include mandarin orange segments in the fruit layers.
Individual Servings: Prepare in individual clear glasses or mason jars for a portable, personalized dessert option.
Storage/Reheating
This trifle is best consumed within 24-48 hours of preparation. Store covered in the refrigerator to maintain freshness and prevent the trifle from absorbing other flavors in your fridge.
The trifle will keep for up to 3 days in the refrigerator, though the texture will gradually soften as the cake absorbs moisture from the cream and fruit. After about 2 days, the whipped cream may begin to weep slightly, but the flavor will still be delicious.
This dessert is not suitable for freezing as the texture of the cream and fresh fruit would deteriorate significantly upon thawing.
This dessert is intended to be served cold and does not require reheating.
FAQs
Can I make this trifle ahead of time?
Yes, you can prepare this trifle up to 24 hours in advance. In fact, allowing it to sit in the refrigerator for a few hours before serving enhances the flavors as the cake absorbs some of the fruit juices and cream.
Can I use frozen berries instead of fresh?
While fresh berries provide the best texture and appearance, you can use frozen berries in a pinch. Thaw them completely and drain excess liquid before using to prevent your trifle from becoming soggy.
What can I substitute for pound cake?
Angel food cake, sponge cake, or even ladyfingers work well as alternatives to pound cake. Each will provide a slightly different texture and sweetness level.
My whipped cream isn't thickening properly. What should I do?
Make sure your cream, bowl, and beaters are thoroughly chilled before whipping. If it's still not thickening, you can add an additional tablespoon of instant pudding mix to help stabilize it.
Can I make this recipe healthier?
For a lighter version, substitute the heavy cream with a combination of Greek yogurt and light whipped topping, and use angel food cake instead of pound cake. You can also reduce the sugar added to the strawberries.
What other fruits work well in this trifle?
Raspberries, blackberries, peaches, and cherries all work beautifully in this dessert. Choose fruits that are in season for the best flavor.
Is this trifle gluten-free?
Not as written, but you can easily make it gluten-free by using a gluten-free pound cake or angel food cake alternative.
How do I transport this trifle to a party?
If possible, assemble the trifle at your destination. Alternatively, use a trifle dish with a secure lid or cover tightly with plastic wrap. Transport in a cooler with ice packs to keep it chilled.
Can I use a different flavored yogurt?
Absolutely! Vanilla, strawberry, or even blueberry yogurt would complement the flavors in this trifle nicely. Just be aware that it may slightly alter the overall taste profile.
Why is my trifle watery at the bottom?
This can happen if your strawberries release too much juice or if the whipped cream isn't stabilized enough. To prevent this, don't let the sugared strawberries sit too long before assembling, and make sure the pudding mix is thoroughly incorporated into the cream.
Conclusion
The All-American Trifle is more than just a dessert—it's a celebration in a dish. Its striking red, white, and blue layers make it perfect for patriotic holidays, while its refreshing taste makes it welcome at any summer gathering. The beauty of this recipe lies in its simplicity and adaptability; you can easily adjust the ingredients to suit your taste preferences or what you have on hand. Whether you're feeding a crowd or looking for a dessert that will impress without hours in the kitchen, this trifle delivers both visually and in flavor. The combination of sweet berries, rich cream, and buttery pound cake creates a harmonious blend that will have everyone coming back for seconds—perhaps even thirds!
All-American Trifle
- Total Time: 40 mins
- Yield: 1 (10x15-inch) trifle
- Diet: Vegetarian
Description
This red, white, and blue trifle is a creamy, fruity, heavenly dessert, perfect for Fourth of July or BBQ parties. Often described as a super-charged strawberry shortcake.
Ingredients
3 pounds fresh strawberries, hulled and sliced
¼ cup white sugar or to taste
1 quart heavy cream
1 (6 ounce) container lemon yogurt
1 (3.3 ounce) package instant white chocolate pudding mix
2 (16 ounce) prepared pound cakes, cubed
2 pints fresh blueberries, or as needed
Instructions
- Sprinkle strawberries with sugar in a bowl; stir to distribute sugar, and set aside.
- Chill a large metal mixing bowl and beaters from an electric mixer.
- Pour cream into the chilled mixing bowl, add lemon yogurt, and pudding mix; beat until fluffy with an electric mixer set on medium speed.
- Spread a layer of pound cake cubes into the bottom of a glass 10x15-inch baking dish, and sprinkle cubes lightly. Cover pound cake with a layer of strawberries, then sprinkle blueberries over strawberries.
- Spread a thick layer of whipped cream over the berries.
- Repeat the layers several times, ending with a layer of strawberries sprinkled with blueberries and reserving about 1 cup of whipped cream.
- Top the trifle with dollops of whipped cream to serve. Refrigerate leftovers.
Notes
- Chilling the mixing bowl and beaters makes the cream whip faster and fluffier.
- Adjust the sugar based on the sweetness of your strawberries.
- For best results, assemble the trifle shortly before serving to maintain texture.
- Prep Time: 30 mins
- Cook Time: 0 mins
- Category: Dessert
- Method: No-Bake
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 537
- Sugar: 31g
- Sodium: 293mg
- Fat: 36g
- Saturated Fat: 22g
- Carbohydrates: 51g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 221mg
