4th of July Red, White, and Berry Trifle
A patriotic trifle layered with airy angel food cake, velvety white chocolate pudding, and fresh berries. This no-bake dessert combines crisp, creamy, and tangy elements for a festive Fourth of July finale.
- Prep Time: 20
- Total Time: 30
- Yield: 8 servings
- Category: Dessert
- Method: Assembling
- Cuisine: American
- Diet: Vegetarian
Ingredients
1 cake (10 oz) angel food cake, prepared and cubed into 1½” pieces (fully cooled)
2 packages (3.9 oz each) white chocolate pudding mix (non-GMO, no alcohol)
3 cups cold milk (whole or 2%, 40°F minimum)
2 cups fresh strawberries, sliced into thick pieces
2 cups fresh or thawed frozen blueberries (pat dry to prevent sogginess)
2 cups heavy cream, 35% fat (whipped to medium stiffness)
Instructions
Whisk 2 packages pudding mix with 3 cups cold milk in a large bowl for 2 minutes until smooth.
Let pudding rest at room temperature for 5 minutes.
Line a 6-quart trifle bowl with parchment paper for easy cleanup.
Sprinkle half the angel food cake cubes in the bottom layer.
Dollop half the prepared pudding over the cake and smooth gently with a spatula.
Arrange half the strawberries and blueberries in a single layer over the pudding.
Repeat layers: remaining cake cubes, followed by remaining pudding and remaining berries.
Whip the heavy cream to medium stiffness (soft peaks tilt at 45° angle), then spread over the top layer.
Garnish with additional strawberries and blueberries for a decorative finish.
Notes
Ensure angel food cake is fully cooled before cubing to prevent crumbling.
Pat berries dry to avoid excess moisture softening the cake.
Refrigerate trifle for 1-2 hours for optimal set.
Storage: Keep covered in the refrigerator for up to 24 hours.