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Perfect Red White and Blue Berry Trifle with Pound Cake

Red White and Blue Berry Trifle - featured image
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A quick and easy patriotic dessert featuring layers of moist pound cake, fresh red, white, and blue berries, homemade vanilla pudding, and whipped cream. Perfect for summer celebrations and crowd-pleasing at any gathering.

Ingredients

Scale
  • 1 store-bought pound cake (about 16 oz / 450 g), cut into 1-inch cubes
  • 1 cup fresh strawberries, hulled and sliced (about 150 g)
  • 1 cup fresh blueberries (about 150 g)
  • 1 cup fresh raspberries (about 125 g)
  • 2 cups whole milk (480 ml)
  • 1/2 cup granulated sugar (100 g)
  • 1/4 cup cornstarch (30 g)
  • 1/4 tsp salt
  • 2 large egg yolks, lightly beaten
  • 2 tbsp unsalted butter (28 g), cut into small pieces
  • 1 1/2 tsp pure vanilla extract
  • 1 cup heavy whipping cream (240 ml), chilled
  • 2 tbsp powdered sugar (15 g)
  • 1/2 tsp vanilla extract
  • Zest of 1 lemon
  • Optional: Fresh mint leaves for garnish

Instructions

  1. Prepare the Vanilla Pudding: In a medium saucepan, whisk together sugar, cornstarch, and salt. Gradually add milk, whisking until smooth. Cook over medium heat, stirring constantly, until mixture thickens and starts to bubble, about 5-7 minutes.
  2. Temper the Egg Yolks: Slowly whisk about 1/2 cup of the hot pudding into the beaten egg yolks to warm them up, then pour this mixture back into the saucepan. Cook for another 2 minutes, stirring constantly, until thick and creamy.
  3. Finish the Pudding: Remove from heat and stir in butter and vanilla extract until smooth. Transfer to a bowl, cover with plastic wrap pressed directly on the surface to prevent a skin from forming, and chill for at least 2 hours.
  4. Prep the Berries: While pudding chills, gently toss strawberries, blueberries, and raspberries with lemon zest in a bowl. Set aside to let flavors mingle.
  5. Whip the Cream: In a chilled bowl, beat heavy cream, powdered sugar, and vanilla extract until soft peaks form. Be careful not to overwhip.
  6. Assemble the Trifle: In your trifle bowl, layer one-third of the pound cake cubes. Spoon one-third of the chilled pudding over cake, smoothing gently. Add half of the berry mixture, then spread a layer of whipped cream. Repeat layers: pound cake, pudding, remaining berries, and finish with whipped cream on top.
  7. Chill Before Serving: Cover and refrigerate the assembled trifle for at least 2 hours, preferably overnight.
  8. Garnish and Serve: Before serving, garnish with fresh mint leaves and a sprinkle of extra berries.

Notes

Use almond milk and dairy-free butter for a dairy-free version, and gluten-free pound cake if needed. Frozen berries can work if fresh aren’t available — just thaw and drain them well to avoid sogginess. Chill tools before whipping cream and stop at soft peaks to avoid overwhipping. Layer gently to keep pound cake cubes intact. Prepare pudding a day ahead if desired.

Nutrition

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

Find it online: https://sparklechew.com/perfect-red-white-and-blue-berry-trifle-recipe-easy-patriotic-pound-cake-dessert/