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Easy Stars and Stripes Berry Trifle Recipe Perfect No-Bake Dessert for Summer

easy stars and stripes berry trifle - featured image
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A festive no-bake summer dessert featuring layers of fresh strawberries, blueberries, raspberries, whipped cream, and pound cake, perfect for Independence Day and summer gatherings.

Ingredients

Scale
  • 10 ounces (280 grams) pound cake, store-bought or homemade, cut into 1-inch cubes
  • 1 ½ cups (about 225 grams) fresh strawberries, hulled and sliced
  • 1 cup (150 grams) fresh blueberries, rinsed and drained
  • 1 cup (120 grams) fresh raspberries (optional)
  • 2 cups (480 ml) heavy whipping cream, chilled
  • ¼ cup (30 grams) powdered sugar, sifted
  • 1 teaspoon pure vanilla extract
  • Optional garnish: fresh mint leaves or additional whole berries

Instructions

  1. Rinse all fresh berries gently and pat dry with paper towels. Hull and slice the strawberries into thin slices, about ¼ inch thick. Set aside.
  2. Slice the pound cake into roughly 1-inch cubes.
  3. In a large chilled mixing bowl, pour the heavy cream. Add the powdered sugar and vanilla extract. Using an electric mixer, whip on medium-high speed until soft peaks form, about 3-5 minutes. Be careful not to overbeat.
  4. Place a layer of pound cake cubes evenly in the bottom of your trifle bowl (about one-third of the cake). Spoon a generous layer of whipped cream over it, smoothing gently with a spatula.
  5. Add a layer of sliced strawberries and raspberries spread evenly over the cream. Follow with a layer of blueberries to create the red-white-blue effect.
  6. Repeat layering with pound cake cubes, whipped cream, and berries again, finishing with a final whipped cream layer on top. Reserve some whole berries or mint leaves for garnish.
  7. Cover the trifle with plastic wrap and refrigerate for at least 2 hours before serving to allow flavors to meld and cake to soften.

Notes

Whip cream just until soft peaks form to keep it light and airy. Use ripe but firm berries to avoid a watery trifle. Layer gently to maintain texture and avoid pressing down hard on the cake. Chill at least 2 hours before serving. For dairy-free, substitute coconut cream and gluten-free cake. Frozen berries can be used if thawed and drained well.

Nutrition

Keywords: no-bake dessert, berry trifle, summer dessert, 4th of July dessert, patriotic dessert, easy trifle, pound cake dessert, whipped cream dessert

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