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Easy Red White and Blue Strawberry Shortcake Trifle Recipe for Fourth of July Dessert

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A quick and festive layered dessert featuring fresh strawberries, blueberries, whipped cream, and store-bought shortcake, perfect for Fourth of July celebrations.

Ingredients

Scale
  • 4 cups (480g) store-bought shortcake or pound cake, cut into 1-inch cubes
  • 3 cups (450g) fresh strawberries, hulled and sliced
  • 1 cup (150g) fresh blueberries, washed and dried
  • 2 cups (480ml) heavy whipping cream, chilled
  • 1/4 cup (50g) granulated sugar
  • 1 teaspoon pure vanilla extract
  • 1 tablespoon fresh lemon juice (optional)

Instructions

  1. Rinse the strawberries and blueberries gently under cold water. Hull and slice the strawberries into about 1/4-inch thick pieces. Place them in a bowl, sprinkle with 2 tablespoons of sugar, and add the optional lemon juice if using. Toss gently and set aside for 10 minutes to macerate.
  2. Pour the chilled heavy cream into a cold mixing bowl. Add the remaining 2 tablespoons of sugar and the vanilla extract. Using a hand or stand mixer, beat on medium-high speed until soft peaks form, about 3-5 minutes. Be careful not to overbeat.
  3. Slice the store-bought shortcake into 1-inch cubes. Optionally, toast the cubes lightly in a 350°F (175°C) oven for 5 minutes for extra texture.
  4. Start layering one-third of the shortcake cubes evenly at the bottom of a trifle bowl. Add half of the macerated strawberries and blueberries, spooning the syrup over the cake. Gently spread one-third of the whipped cream over the berries.
  5. Repeat layers with another third of the shortcake cubes, the remaining berries, and another third of the whipped cream. Finish with the last third of shortcake cubes and the remaining whipped cream, smoothing the top.
  6. Cover the bowl with plastic wrap and refrigerate for at least 1 hour before serving to let flavors meld and the shortcake soften without becoming soggy.

Notes

Chill mixing bowl and beaters before whipping cream to speed up the process. Avoid overwhipping cream to prevent it from turning grainy or buttery. Assemble close to serving time for best freshness. Optionally toast shortcake cubes for extra texture. For dairy-free, use coconut cream and gluten-free cake. For lower sugar, reduce sugar or substitute with honey or maple syrup.

Nutrition

Keywords: strawberry shortcake, trifle, Fourth of July dessert, patriotic dessert, easy summer dessert, berry trifle, whipped cream dessert

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