Ingredients You’ll Need
- 1 pound cake or angel food cake, cubed
- 2 cups fresh strawberries, sliced
- 1 cup raspberries
- 1 cup blueberries
- 2 (3.4 oz) boxes instant vanilla pudding mix
- 3 cups cold milk
- 2 cups heavy cream
- 1/4 cup powdered sugar
- 1 tsp vanilla extract
How to Make Red, White and Blueberry Trifle
Step-by-Step Instructions
Step 1: Prepare the Pudding In a large bowl, whisk together the instant vanilla pudding mix and cold milk until smooth and thickened, about 2 minutes. Cover and refrigerate for at least 5 minutes to set completely.
Step 2: Make the Whipped Cream In a separate large bowl, beat the heavy cream, powdered sugar, and vanilla extract with an electric mixer on high speed until soft peaks form, about 2-3 minutes. Be careful not to overbeat.
Step 3: Prepare the Berries Wash and slice the strawberries into bite-sized pieces. Gently rinse the raspberries and blueberries, then pat dry with paper towels.
Step 4: Cube the Cake Cut the pound cake or angel food cake into 1-inch cubes. If using store-bought cake, remove any packaging and slice evenly.
Step 5: Begin Layering In a large glass trifle bowl or individual serving glasses, start with a layer of cake cubes covering the bottom.
Step 6: Add the Pudding Layer Spoon half of the prepared vanilla pudding over the cake layer, spreading gently to cover.
Step 7: Add Berry Layers Layer half of the sliced strawberries over the pudding, followed by half of the raspberries, creating your red layers.
Step 8: Add Whipped Cream Gently spread half of the whipped cream over the berry layer, creating the white layer.
Step 9: Repeat Layers Add another layer of cake cubes, then the remaining pudding, remaining strawberries and raspberries, and the remaining whipped cream.
Step 10: Top with Blueberries Finish your Red, White and Blueberry Trifle by arranging the blueberries on top in an attractive pattern.
Step 11: Chill and Serve Cover and refrigerate for at least 2 hours before serving to allow flavors to meld and layers to set.