4th of July Trifle
Celebrate summer with this show-stopping 4th of July Trifle, a patriotic dessert that's as stunning as it is delicious! This no-bake recipe layers cubes of buttery pound cake with fluffy homemade whipped cream and a medley of fresh strawberries, blueberries, and raspberries for a red, white, and blue masterpiece. Infused with a hint of vanilla and optional lemon zest for a refreshing twist, this festive treat is perfect for Independence Day gatherings or any summer party. The clear glass dish showcases its striking layers, making it a centerpiece-worthy dessert ready in just 25 minutes. Serve it chilled to highlight the vibrant fruit flavors and creamy decadence.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 16 ounces Pound cake, cubed
- 2 cups Fresh strawberries, hulled and sliced
- 2 cups Fresh blueberries
- 1.5 cups Fresh raspberries
- 2 cups Heavy whipping cream
- 0.25 cups Powdered sugar
- 1 teaspoons Vanilla extract
- 1 teaspoons Lemon zest (optional)
Instructions
Start by prepping all the ingredients. Cube the pound cake into bite-sized pieces, slice the strawberries, and ensure the blueberries and raspberries are washed and dried.
In a large mixing bowl, pour the heavy whipping cream. Add the powdered sugar and vanilla extract. Using a hand mixer or stand mixer, whip the cream on medium-high speed until stiff peaks form. Be careful not to overwhip.
If desired, fold lemon zest into the whipped cream for a hint of citrus freshness.
Gather your trifle dish or a clear glass bowl to showcase the layered design.
Begin layering the trifle by adding a layer of cubed pound cake to the bottom of the dish.
Add a generous layer of whipped cream on top of the pound cake, spreading evenly with a spatula.
Next, add an even layer of strawberries, followed by a layer of blueberries.
Repeat the layers: pound cake, whipped cream, raspberries, and blueberries until the dish is full or you run out of ingredients. Ensure the top layer is whipped cream.
To decorate, arrange a mix of the remaining strawberries, blueberries, and raspberries in a festive pattern on top of the trifle.
Refrigerate the trifle for at least 1 hour to allow the flavors to meld together. Serve chilled and enjoy your patriotic treat!
Nutrition Facts
Calories |
3761 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 242.7 g | 311% | |
| Saturated Fat | 136.0 g | 680% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 878 mg | 293% | |
| Sodium | 1360 mg | 59% | |
| Total Carbohydrate | 332.9 g | 121% | |
| Dietary Fiber | 25.4 g | 91% | |
| Total Sugars | 210.1 g | ||
| Protein | 30.3 g | 61% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 277 mg | 21% | |
| Iron | 9.8 mg | 54% | |
| Potassium | 1296 mg | 28% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
