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    Home » Desserts » Red White and Blue Trifle

    Red White and Blue Trifle

    Published: May 14, 2021 · Modified: May 14, 2021 by Kate · This post may contain affiliate links.

    Jump to Recipe Print Recipe

    Red white and blue trifle is a delicious no-bake berry trifle made with fresh blueberries and strawberries, pudding mix, pound cake, and whipped cream. This seriously simple dessert takes just 7 ingredients and 15 minutes to put together.

    Layers of pound cake whipped cream and fresh berries in a trifle dish.

    Red white and blue trifle is made with layers of fresh blueberries and strawberries, pudding mix, whipped cream, and pound cake.

    This simple no-bake summer dessert takes just 7 ingredients and 15 minutes to make. It's a patriotic dessert, like my Red White & Blue Marble Cake, that's perfect for Memorial Day or the 4th of July.

    I've included step-by-step photos and instructions, ingredient substitutions, tips for making the trifle lighter, and ways to make the trifle without a trifle dish below.

    red white and blue trifle in a glass trifle dish on a marble background

    Ingredients and substitutions

    Milk: You can use any milk from skim milk to whole milk. 

    Sour cream: I recommend using either full-fat or lite sour cream. I've also used plain nonfat Greek yogurt, and that works well, too. 

    Pudding mix: If you can't find cheesecake pudding mix, instant vanilla makes a good substitute. 

    Whipped cream: You can find tips and extra information on how to make homemade whipped cream here.

    Pound cake: If using premade pound cake, you'll need a 16 ounce pound cake. I've used frozen pound cake and cubed it straight from the freezer without thawing. This is a great recipe for making homemade pound cake. 

    I haven't tried using angel food cake in this trifle, but I know many trifles call for angel food cake rather than pound cake.

    How to make

    Side by side photos of pudding mix and milk in a mixing bowl and whipped cream in a mixing bowl.

    1.) In a large bowl, whisk the milk, sour cream, and pudding mix together until thickened.

    2.) Fold in whipped cream just until combined.

    3.) Place half of the cake cubes in the bottom of the trifle dish.

    4.) Layer one-third of the strawberries over the cake. Sprinkle one-third of the blueberries over the strawberries.

    Side by side photos of cream in a trifle dish next to a photo of a completed berry trifle.

    5.) Spoon top half of the whipped cream mixture over the fruit.

    6.) Repeat layers once. Top with remaining berries.

    Chill until ready to serve.

    Make it lighter

    To make the trifle lighter, substitute plain non-fat Greek yogurt for the sour cream and use skim milk.

    I haven't tried using angel food cake in this trifle, but I know many trifles call for angel food cake rather than pound cake and that would make for a much lighter trifle.

    Also, you can cut back on the whipped cream in the filling. However, I don't recommend cutting more than about ½ cup of the whipping cream.

    Trifle with layers of pound cake, berries, and whipped cream in a glass trifle dish.

    Can you make the trifle ahead of time?

    You can! The trifle can be made the day before and kept in the fridge until serving.

    How to make without a trifle bowl

    Not everyone has a trifle bowl, and that's ok! A deep glass bowl (i.e. a punch bowl or a large glass mixing bowl) works well because it shows off the layers.

    If you don't have a bowl that will work, you can make this trifle in individual servings. Mason jars, parfait dishes, or any other similar-sized glass dish will work well.

    Storage

    The trifle should be stored, covered, in the fridge. It can keep for up to 3 days.

    More no bake summer desserts!

    • Two hands holding a no bake chocolate pie in a pan
      No Bake Chocolate Pie
    • Piece of no bake key lime pie topped with whipped cream and lime zest
      No Bake Key Lime Pie
    • No bake apple pie parfaits next to a gray linen napkin
      No Bake Apple Pie Parfaits
    • Chocolate no bake cookies in a wooden box lined with brown parchment
      No Bake Cookies

    If you’ve tried this red white and blue trifule recipe, don’t forget to rate the recipe and leave me a comment below. I love to hear from people who've made my recipes!

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    Layers of pound cake whipped cream and fresh berries in a trifle dish.

    Red White and Blue Trifle

    Red white and blue trifle is a dessert made of layer of pound cake, whipped cream filling, and fruit.
    5 from 2 votes
    Print Pin Rate
    Course: Dessert
    Cuisine: American
    Prep Time: 15 minutes
    Total Time: 15 minutes
    Servings: 12 servings
    Calories: 699kcal
    Author: Kate @ I Heart Eating

    Equipment

    • Trifle dish

    Ingredients

    • 1 cup cold milk
    • 1 cup cold sour cream
    • 3.4 ounces instant cheesecake-flavored pudding mix
    • 2 cups heavy whipping cream whipped
    • 8 cups cubed pound cake
    • 2 pounds fresh strawberries stemmed and sliced
    • 11 ounces fresh blueberries

    Instructions

    • In a large bowl, whisk the milk, sour cream, and pudding mix together until thickened.
    • Fold in whipped cream just until combined.
    • Place half of the cake cubes in the bottom of the trifle dish.
    • Layer one-third of the strawberries over the cake.
    • Sprinkle one-third of the blueberries over the strawberries.
    • Spoon top half of the whipped cream mixture over the fruit.
    • Repeat layers once.
    • Top with remaining berries.
    • Chill until ready to serve.

    Notes

    • Milk: You can use any milk from skim milk to whole milk. 
    • Sour cream: I recommend using either full-fat or lite sour cream. I've also used plain nonfat Greek yogurt, and that works well, too. 
    • Pudding mix: If you can't find cheesecake pudding mix, instant vanilla  makes a good substitute. 
    • Whipped cream: You can find tips and extra information on how to make homemade whipped cream here.
    • Pound cake: If using premade pound cake, you'll need a 16 ounce pound cake. I've used frozen pound cake and cubed it straight from the freezer without thawing. This is a great recipe for making homemade pound cake. 
    • Nutrition values are estimates. 

    Nutrition

    Serving: 1serving | Calories: 699kcal | Carbohydrates: 117g | Protein: 11g | Fat: 22g | Saturated Fat: 12g | Trans Fat: 1g | Cholesterol: 224mg | Sodium: 996mg | Potassium: 390mg | Fiber: 3g | Sugar: 71g | Vitamin A: 932IU | Vitamin C: 47mg | Calcium: 200mg | Iron: 5mg
    Tried this recipe? Rate it below. Mention @i_heart_eating on Instagram & tag #ihearteating!
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    About Kate

    Kate got her first cookbook when she was five years old, and she hasn't stopped cooking since then! Her delicious recipes have been featured on Food Network, MSN, Better Homes & Gardens, Buzzfeed, The Huffington Post, and more. When she's not cooking or baking, she can be found on her mini farm with her husband and her five kids.

    Reader Interactions

    Comments

    1. David O'Berry Jr.

      July 07, 2021 at 7:45 am

      5 stars
      I made this and to say it was delicious doesn't do it justice. Sooo good!.Such a beautiful dessert.

      Reply
      • Kate

        July 08, 2021 at 2:17 pm

        Thank you so much!! I'm so glad to hear that!

        Reply
    2. Deborah

      May 25, 2021 at 3:52 pm

      5 stars
      Made this for a graduation party and it was gone in literally 7 minutes!

      Reply
      • Kate

        May 26, 2021 at 3:20 pm

        I'm so glad that it was a hit! Thanks for taking the time to come back and comment!

        Reply

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