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.
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 Cupcakes or 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.
“I made this and to say it was delicious doesn’t do it justice. Sooo good! Such a beautiful dessert.” – David
Ingredient notes and substitutions
- Milk: You can use any milk from skim milk to whole milk.Â
- Sour cream:Â I recommend using either full-fat or lite sour cream. I’ve also used plain nonfat Greek yogurt, and that works well, too.Â
- Pudding mix:Â If you can’t find cheesecake pudding mix, instant vanilla makes a good substitute.Â
- Whipped cream:Â 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 red white and blue trifle
Here you’ll find instructions and step-by-step photos showing how to make this recipe. The full recipe, including ingredients, is given below.
Step 1: In a large bowl, whisk the milk, sour cream, and pudding mix together until thickened.
Step 2: Fold in whipped cream just until combined.
Step 3: Place half of the cake cubes in the bottom of the trifle dish.
Step 4: Layer one-third of the strawberries over the cake. Sprinkle one-third of the blueberries over the strawberries.
Step 5: Spoon top half of the whipped cream mixture over the fruit.
Step 6: Repeat layers once. Top with remaining berries.
Step 7: Chill until ready to serve.
Recipe Tips!
- Make ahead: The trifle can be made the day before and kept in the fridge until serving. I recommend garnishing the top with berries just before serving to keep them as fresh as possible.
- 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 1/2 cup of the whipping cream.
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 refrigerator. It will keep for up to 3 days when properly stored in the fridge.
More red white and blue desserts!
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Red White and Blue Trifle
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.1 cup cold milk, 1 cup cold sour cream, 3.4 ounces instant cheesecake-flavored pudding mix
- Fold in whipped cream just until combined.2 cups heavy whipping cream
- Place half of the cake cubes in the bottom of the trifle dish.8 cups cubed pound cake
- Layer one-third of the strawberries over the cake.2 pounds fresh strawberries
- Sprinkle one-third of the blueberries over the strawberries.11 ounces fresh blueberries
- 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.Â
- Sour cream:Â I recommend using either full-fat or lite sour cream. I’ve also used plain nonfat Greek yogurt, and that works well, too.Â
- Pudding mix: If you can’t find cheesecake pudding mix, instant vanilla makes a good substitute.Â
- Whipped cream:Â You can find tips and extra information on how to make homemade whipped cream here.
- Pound cake:Â 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.Â
- Nutrition values are estimates.Â
Nutrition
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Originally published 5/14/2021. This post is regularly updated.
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Comments & Reviews
David O'Berry Jr. says
I made this and to say it was delicious doesn’t do it justice. Sooo good!.Such a beautiful dessert.
Kate says
Thank you so much!! I’m so glad to hear that!
Deborah says
Made this for a graduation party and it was gone in literally 7 minutes!
Kate says
I’m so glad that it was a hit! Thanks for taking the time to come back and comment!