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Fresh Red White and Blue Layered Berry Trifle

fresh red white and blue layered berry trifle - featured image
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A light, refreshing, and festive layered berry trifle featuring fresh strawberries, blueberries, raspberries, creamy vanilla pudding, and angel food cake cubes. Perfect for summer parties and patriotic celebrations.

Ingredients

Scale
  • 1 (8-ounce) store-bought angel food cake or pound cake, cut into 1-inch cubes
  • 1 cup fresh strawberries, hulled and sliced (frozen thawed works too)
  • 1 cup fresh blueberries
  • 1 cup fresh raspberries
  • 2 cups whole milk
  • 1/2 cup granulated sugar
  • 1/4 cup cornstarch
  • 1 teaspoon pure vanilla extract
  • 1 1/2 cups heavy whipping cream, chilled
  • 2 tablespoons powdered sugar
  • Optional: fresh mint leaves for garnish
  • Optional: toasted sliced almonds for garnish

Instructions

  1. Prepare the vanilla pudding: In a medium saucepan, whisk together 2 cups whole milk, 1/2 cup granulated sugar, and 1/4 cup cornstarch over medium heat. Whisk constantly to avoid lumps. When thickened to a pudding-like consistency (about 5-7 minutes), remove from heat.
  2. Stir in 1 teaspoon vanilla extract. Transfer pudding to a bowl, cover surface with plastic wrap to prevent skin, and let cool to room temperature (about 20 minutes).
  3. Whip the heavy cream: In a chilled mixing bowl, beat 1 1/2 cups heavy whipping cream with 2 tablespoons powdered sugar until soft peaks form. Do not overbeat.
  4. Gently fold the whipped cream into the cooled vanilla pudding using a rubber spatula to create a creamy layer. Set aside.
  5. Prepare the berries: Rinse strawberries, blueberries, and raspberries under cold water. Hull and slice strawberries. Pat all berries dry with paper towels.
  6. Assemble the trifle: In a glass trifle bowl, layer angel food cake cubes to cover the bottom. Add a layer of strawberries, then spoon over a layer of the creamy pudding mixture.
  7. Continue layering with blueberries, more cake cubes, pudding, and finish with raspberries on top. Repeat layers if desired, keeping layers even and tidy.
  8. Cover the trifle with plastic wrap and refrigerate for at least 2 hours, ideally 4 hours, to let flavors meld and cake soak pudding.
  9. Before serving, garnish with fresh mint leaves and toasted sliced almonds if desired. Serve chilled.

Notes

Use homemade vanilla pudding for richer texture. For dairy-free, substitute coconut milk and cream. Use fresh berries for best results; if using frozen, thaw and drain well. Do not overwhip cream. Chill trifle for at least 2 hours before serving. Avoid freezing to maintain texture.

Nutrition

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

Find it online: https://wigglebite.com/fresh-red-white-and-blue-layered-berry-trifle-recipe-easy-patriotic-dessert-for-summer-parties/