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Avena Recipes

Red, White, and Blue 4th of July Trifle

Layers of fluffy cream filling, pound cake, and fresh berries come together in this festive trifle that's perfect for Fourth of July celebrations and summer parties.
Print Recipe Pin Recipe
Prep Time 25 minutes
chill time 4 hours
Total Time 4 hours 25 minutes
Servings: 10 servings
Ingredients Method Notes

Ingredients
  

Cake Base
  • 8 oz pound cake or ladyfingers cut into 1-inch cubes
Creamy Filling
  • 8 oz cream cheese softened
  • 1½ cups heavy whipping cream
  • 1 cup powdered sugar
  • 1 tsp vanilla extract
Fruit & Garnish
  • 12 oz fresh strawberries sliced
  • 6 oz fresh blueberries
  • Fresh raspberries optional
  • Mint leaves optional

Method
 

In a large bowl, whip the heavy cream until soft peaks form. Set aside.
    In a separate bowl, beat the cream cheese, powdered sugar, and vanilla extract until smooth and creamy.
      Gently fold the whipped cream into the cream cheese mixture until fully combined.
        Place a layer of pound cake cubes in the bottom of a trifle bowl.
          Spread a layer of cream filling over the cake and top with a layer of strawberries and blueberries.
            Repeat the layers until all ingredients are used, ending with cream filling on top.
              Garnish with additional berries and mint leaves if desired.
                Cover and refrigerate for at least 4 hours before serving.

                  Notes

                  For best results, prepare the trifle several hours ahead or the night before serving. Use fresh berries and dry them thoroughly after washing. Store leftovers covered in the refrigerator for up to 3 days.