Red, White, and Blue Trifle

Red, White, and Blue Trifle

Happy day after the 4th of July! If you’re like us, you’re enjoying a low-key day at home recovering from the weekend festivities.

However, this weekend, I made this beautiful patriotic trifle for dinner at a friend’s house. Honestly, it was the perfect 4th of July (or 5th of July) treat. Honestly, you could bring this to any gathering and it would be a show stopper. It is light, fruity, creamy, pretty, and easy!

I started with this recipe from the Pioneer Woman, but I edited it a bit so I’m going to spell out my steps below.


  • 8 oz cream cheese, softened to room temp – I recommend pulling out your cream cheese a couple hours before you plan to assemble your trifle
  • 1/2 cup of granulated sugar
  • 1 1/2 cups of heavy whipping cream
  • 1 tsp of vanilla extract
  • 1 lb of pound cake, cubed – I decided to opt out of making this myself and bought a 3 pack of small pound cake loaves from Costco. I only used 1 of the loaves here, if that gives you an idea of how much you’ll need.
  • ~11 oz blueberries – I opted for extra blueberries instead of blackberries
  • 1 container of strawberries (1 lb) – I actually bought a large pack of strawberries and I was glad I had extras.


  • I started the night before by prepping my fruits and pound cake. – I washed all the blueberries and washed/ cut all the strawberries. Then, I cut each pound cake slice into 3rd’s, each way – which resulted in small 1 in. cubes. This made assembly easier the next day.
  • ~ 2-3 hr before, set out your cream cheese on the counter. For me, I have to put mine on top of the fridge to keep a furry friend from enjoying/ stealing it 🙂
  • When you are ready to assemble, mix the block of cream cheese and 1/2 cup of granulated sugar in your standing mixer with the paddle attachment on medium/ high. Mix until smooth, scraping the sides of the bowl occasionally.
  • With the mixer on low/ medium, slowly add the 1 1/2 cups of heavy whipping cream. Then switch to the whisk attachment and mix on medium/ high until soft peaks begin to form. You want the cream to not be runny and be able to stand on its own.
  • Now you are ready to assemble! It doesn’t really matter “how” you do this, just be aware of the edges looking good (if you are using a glass trifle dish). I started with a layer of pound cake, then a layer of blueberries, then a layer of whipped cream, then a layer of strawberries. You should then only have room for 1 more layer of pound cake, a layer of blueberries, then a layer of whipped cream. Then just decorate the top with whatever you have left.
  • You’re done! This needs to stay in the fridge until serving.

Happy baking!


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