Fresh berries and whipped cream make this trifle a warm-weather favorite. The scratch-made butter pound cake in this recipe is simple to make and uses only five ingredients, and it can be made in advance for easy assembly the next day. It serves a crowd, so it’s perfect for family get-togethers and summer picnics. Make sure to set aside the most beautiful strawberry in the basket and use it for garnishing the top of the trifle!

Red White and Blueberry Trifle | Go Bold With Butter

 

Red, White & Blue Berry Trifle

Prep Time: 30 minutes

Cook Time: 1 hour, 15 minutes

Total Time: 1 hour, 45 minutes

Yield: 1 9-inch trifle

Red, White & Blue Berry Trifle

Ingredients

    For the Butter Pound Cake:
  • 2 cups all-purpose flour
  • 1 cup (2 sticks) salted butter, at room temperature
  • Seeds of 1 vanilla bean or 2 teaspoons vanilla extract
  • 1 1/2 cups granulated sugar
  • 5 large eggs, at room temperature
  • For the Whipped Cream & Berries:
  • 3 cups heavy whipping cream
  • 1/3 cup plus 2 tablespoons granulated sugar
  • 1 lb. fresh strawberries, stemmed and sliced vertically
  • 1 1/2 pints fresh raspberries
  • 1 1/2 pints fresh blueberries

Directions

For the Cake:

Preheat oven to 325°F. Butter and flour 9-inch loaf pan.

Sift flour into small bowl. Set aside. Put butter, vanilla and sugar in the bowl of an electric mixer and beat on medium speed until light and pale, 3 to 5 minutes. Add eggs one at a time; beat well with each addition.

With mixer on low, add flour to butter mixture gradually until it is fully incorporated; do not overmix. Pour batter into prepared pan and smooth top with spatula. Bake until toothpick inserted in center of cake comes out clean, about 1 hour and 15 minutes to 1 hour 25 minutes. Cool cake on wire rack for 15 minutes. Turn cake out onto cooling rack. Allow cake to cool completely and then cut into cubes using a serrated knife.

To Assemble the Trifle:

Beat heavy whipping cream in electric mixer fitted with whip attachment at medium-high speed. When cream begins to thicken gradually add granulated sugar.

Cover bottom of 9-inch trifle dish with single layer of pound cake cubes. Spoon 1/3 of whipped cream over cake and spread so that cream touches edges of trifle bowl. Arrange strawberry slices in single line vertically against side of trifle bowl (moisture from berries will make them stick to bowl). Cover cream with remaining sliced strawberries and 1 pint of raspberries. Add second layer of whipped cream, and then top with blueberries. Add remaining cake cubes in center of blueberries and then top cake with remaining whipped cream. Arrange remaining raspberries around top edge of trifle.

Keep trifle refrigerated until ready to serve.

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Use softened butter for cookies and cakes.

Bringing butter to room temperature helps it incorporate better with other ingredients.

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COMMENTS

2 thoughts on “Red, White & Blue Berry Trifle

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  1. Mary said:

    We made the red, white and blue berry trifle for
    July 4 in individual trifle dishes. They were stunning,
    easy to make, but a little time consuming for the
    elderly (at least for us.) Many compliments and
    taste was outstanding. We don’t care for raspberries,so omitted them. Will make again, for
    “just because” occasions. The individual dishes
    allowed for a non messy big dish and everyone had
    their share of all the goodies.

    • realbutter said:

      Hi Mary – Thank you so much for sharing your story with us! We’re so glad you like the Red, White & Blueberry Trifle. What a great idea to split it into little trifles so no one can take all the strawberries! :)