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Perfect Red White and Blue Trifle Recipe with Pound Cake Easy Homemade Dessert

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A festive and easy-to-assemble trifle featuring layers of buttery pound cake, fresh strawberries and blueberries, creamy vanilla pudding, and whipped cream. Perfect for summer celebrations and potlucks.

Ingredients

Scale
  • 1 small store-bought or homemade pound cake (about 12 ounces / 340 grams), cut into 1-inch cubes
  • 2 cups fresh strawberries, hulled and sliced
  • 1 cup fresh blueberries
  • 1 package (3.4 ounces / 96 grams) instant vanilla pudding mix
  • 2 cups cold milk (for pudding)
  • 1 ½ cups heavy cream, chilled
  • 2 tablespoons powdered sugar
  • 1 teaspoon vanilla extract
  • Fresh mint sprigs (optional, for garnish)

Instructions

  1. Prepare the vanilla pudding by whisking the instant pudding mix with 2 cups cold milk until thickened, about 2 minutes. Set aside to chill.
  2. In a large chilled bowl, whip 1 ½ cups heavy cream with 2 tablespoons powdered sugar and 1 teaspoon vanilla extract until soft peaks form, about 3-4 minutes.
  3. Gently fold half of the whipped cream into the pudding to create a light mousse-like mixture.
  4. Cut the pound cake into 1-inch cubes. Optionally, toast cubes in a 350°F (175°C) oven for 5 minutes for added texture.
  5. In a large glass trifle bowl, spread one-third of the pound cake cubes evenly. Lightly soak the cake by sprinkling a tablespoon of vanilla extract mixed with a little milk over it.
  6. Scatter half of the sliced strawberries and blueberries over the cake layer.
  7. Spoon half of the pudding-whipped cream mixture over the berries and smooth evenly.
  8. Repeat the layers: pound cake cubes, remaining berries, and remaining pudding mixture.
  9. Top with the remaining whipped cream (not mixed with pudding) for a fluffy finish.
  10. Garnish with whole strawberries, blueberries, and fresh mint sprigs.
  11. Refrigerate the trifle for at least 2 hours before serving, preferably overnight.

Notes

Lightly soak the pound cake with vanilla extract diluted in milk to keep it moist but not soggy. Whip cream to soft peaks to avoid grainy texture. Assemble the trifle the day before for best flavor and texture. For dairy-free or gluten-free versions, substitute ingredients accordingly. Avoid over-soaking the cake to prevent mushiness.

Nutrition

Keywords: red white and blue trifle, pound cake trifle, patriotic dessert, easy summer dessert, Fourth of July dessert, berry trifle, layered dessert

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