Description
A festive and refreshing 4th of July trifle made with layers of fluffy cake, creamy filling, and fresh berries for a beautiful red, white, and blue dessert.
Ingredients
- 1 prepared pound cake (about 450 g), cut into cubes
- 2 cups fresh strawberries, sliced
- 1 1/2 cups fresh blueberries
- 2 cups heavy whipping cream
- 1/2 cup powdered sugar
- 1 teaspoon vanilla extract
- 225 g (8 oz) cream cheese, softened
- 1/2 cup granulated sugar
Instructions
- In a bowl, beat cream cheese and granulated sugar until smooth and creamy.
- In another bowl, whip heavy cream with powdered sugar and vanilla extract until soft peaks form.
- Gently fold the whipped cream into the cream cheese mixture until light and fluffy.
- Place a layer of pound cake cubes at the bottom of a trifle dish.
- Add a layer of cream mixture, followed by strawberries and blueberries.
- Repeat layers until all ingredients are used, finishing with cream and berries on top.
- Cover and refrigerate for at least 2–3 hours before serving.
Notes
- Angel food cake can be used instead of pound cake for a lighter texture.
- Drizzle berry syrup or juice over cake layers for extra flavor.
- Raspberries can be added for more color and tartness.
- Use a clear dish to showcase the layers beautifully.
- Can be made a day ahead for better flavor blending.
Nutrition
- Serving Size: 1 serving
- Calories: 360 kcal
- Sugar: 24 g
- Sodium: 220 mg
- Fat: 22 g
- Saturated Fat: 13 g
- Unsaturated Fat: 7 g
- Trans Fat: 0.5 g
- Carbohydrates: 36 g
- Fiber: 2 g
- Protein: 5 g
- Cholesterol: 75 mg
