The Fourth of July is a big deal in our family. Amaya's birthday is July 3, Jayla's is July 4, and my mom, Nene, has been making this red, white and blue trifle for as long as I can remember. She brings berries from her garden, and it always ends up being one of the first desserts everyone goes for.
For another dessert that works well when you're entertaining, my cannoli dot cake is a fun option if you want to bring something homemade to the table. If you're planning the rest of a summer gathering, I like making my creamy coleslaw earlier in the day so there's one less thing to do when everyone arrives.
People crowd around it before it's finished being layered. The macerated strawberries soak into the pound cake so every bite is soft and a little jammy, and the whipped cream keeps it light after a plate of easy BBQ favorites and Old Bay shrimp macaroni salad. If berries are your thing this time of year, my strawberry salad runs in the same rotation all summer. Build it in a clear bowl so everyone can see the layers.
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Ingredients
Seven everyday ingredients, most of them store-bought. Here's what goes into this red, white and blue trifle:
- Store-bought pound cake - the shortcut that keeps this no-bake
- Instant vanilla pudding - the creamy middle layer
- Fresh strawberries - for the red, macerated in sugar
- Fresh blueberries - for the blue
- Heavy cream - or Cool Whip, if that's what you keep on hand
- Powdered sugar and vanilla - to sweeten the whipped cream
- Granulated sugar - to macerate the strawberries into a syrup
See the recipe card below for exact quantities.
Why You'll Love This Red, White and Blue Trifle
- There's no baking involved.
- The glass bowl makes it a pretty Fourth of July centerpiece.
- You can assemble it ahead of time, which is exactly what I want when I'm hosting.
How to Make Red, White and Blue Trifle
Here's how the layers come together. The only real rule is to let the pudding set and the strawberries macerate before you assemble - both happen hands-off while you prep everything else.
Make the Pudding First
Whisk the instant vanilla pudding per the box directions and refrigerate it so it sets while you prep everything else.
Macerate the Strawberries
Cut the strawberries into halves or quarters depending on size, toss with granulated sugar, and set aside. They'll release a syrup that soaks into the cake.
Prep the Berries and Cake
Rinse the blueberries and pat dry. Cut the pound cakes into bite-size cubes.
Whip the Cream
Beat the heavy cream with the powdered sugar and vanilla to stiff peaks. Fold a few big spoonfuls into the chilled pudding to lighten it - that little bit of whipped cream makes the pudding layer so much better. Keep the rest for the layers.
Start Layering
Pound cake on the bottom, then strawberries and blueberries, then a layer of pudding, then whipped cream.
Repeat and Finish
Build a second layer the same way, ending with whipped cream on top. Decorate with berries and a little fresh mint.
Substitutions
Easy swaps depending on what's in your kitchen:
- Pound cake → angel food or sponge cake. Lighter, airier layers if you want a less rich trifle.
- Heavy cream → Cool Whip. Skips the whipping step; use about an 8 oz tub.
- Vanilla pudding → cheesecake or white chocolate pudding. Either deepens the creamy layer.
- Fresh berries → frozen (thawed and drained). Works in a pinch, though fresh holds its shape best.
Variations
A few ways to make it your own:
- Add a cream cheese layer. Beat softened cream cheese into the whipped cream for a cheesecake-style filling.
- Raspberries for the red. Swap or mix raspberries in with the strawberries.
- Lemon twist. Add lemon zest to the whipped cream for a bright, summery note.
- Single-serve cups. Layer in clear plastic cups for a grab-and-go cookout dessert.
- Boozy version (adults only). Brush the pound cake cubes with a splash of Grand Marnier or limoncello.
Equipment
Nothing fancy - you almost certainly have most of this already. A few favorites that make it easier:
- A glass trifle bowl. The whole dessert is about the layers, so you want straight, clear sides that show off the red, white and blue.
- A hand or stand mixer. Gets the cream to stiff peaks in a couple of minutes.
- A good paring knife. For hulling and cutting the strawberries cleanly.
- Mixing bowls. One for pudding, one for cream, one for macerating berries.
- A fine-mesh colander. For rinsing and draining the blueberries.
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Storage
Trifle is best the day it's made but keeps well. Cover and refrigerate up to 2 days - the pound cake softens more over time, which some people (me) actually prefer. Don't freeze it; the whipped cream and berries turn watery on thaw. If you're making it ahead, assemble up to 8 hours before serving and add the mint garnish right before it goes out.
Top Tip
Give the strawberries a little time to release their juices before layering, then let the assembled trifle chill so the cake can soak up some of that flavor.
Yes. Assemble it up to 8 hours ahead and keep it covered in the fridge. The flavors meld and the cake softens beautifully. Add fresh mint right before serving.
Store-bought pound cake is what I reach for because it holds up to the pudding and macerated berries without falling apart. Angel food or sponge cake also work if you want lighter layers.
It’s worth it. Tossing the cut strawberries with sugar pulls out a syrup that soaks into the pound cake, so every bite is soft and a little jammy instead of dry.
Absolutely. Swap in about an 8 oz tub of Cool Whip and skip the whipping step. Homemade whipped cream tastes fresher, but Cool Whip is the easy, stable shortcut.
More from Whisk & Wine
If you liked this no-bake crowd-pleaser, here's what else is on the table this week.
More Easy Summer Cookout Desserts & Treats
For more cookout ideas, browse my easy BBQ favorites and summer sides.
Red, White and Blue Trifle (Easy No-bake Dessert)
- Total Time: 30 minutes
- Yield: 8-10 servings 1x
Description
A no-bake red, white and blue trifle layered with pound cake, vanilla pudding, macerated strawberries, fresh blueberries, and whipped cream. The easy patriotic dessert for any 4th of July cookout.
Ingredients
- 2 store-bought pound cakes (about 10.75 oz each), cut into bite-size cubes
- 1 large box (5.1 oz) instant vanilla pudding, plus milk per package directions
- 2 containers (1 lb each) fresh strawberries, hulled and halved or quartered
- 2 tablespoons granulated sugar (to macerate the strawberries)
- 2 containers (6 oz each) fresh blueberries, rinsed
- 1 pint (2 cups) heavy whipping cream (or one 8 oz tub Cool Whip)
- 2 tablespoons confectioners' (powdered) sugar
- 1 teaspoon vanilla extract
- Fresh mint, for garnish
Get Recipe Ingredients
Instructions
- Prepare the instant vanilla pudding according to the package directions. Refrigerate until set, about 15 minutes.
- Hull the strawberries and cut into halves or quarters depending on size.
- Add the strawberries and 2 tablespoons granulated sugar to a bowl. Toss to coat. Set aside to macerate.
- Rinse the blueberries and pat dry. Set aside.
- Cut the pound cakes into bite-size cubes.
- Add the heavy cream, 2 tablespoons confectioners' sugar, and 1 teaspoon vanilla to a chilled bowl. Beat with a mixer to stiff peaks.
- Fold about 1 cup of the whipped cream into the chilled pudding. Reserve the rest for the layers.
- Add a layer of pound cake cubes to the bottom of a trifle bowl.
- Add a layer of strawberries and blueberries over the cake.
- Spoon a layer of the pudding over the berries.
- Spread a layer of whipped cream over the pudding.
- Repeat the layers once more: pound cake, berries, pudding, then whipped cream on top.
- Decorate the top with berries and fresh mint. Serve, or refrigerate until ready to serve.
Notes
Best assembled within 8 hours of serving. Keeps covered in the refrigerator up to 2 days. Do not freeze. Swap the homemade whipped cream for an 8 oz tub of Cool Whip if you prefer.
- Prep Time: 30
- Category: Dessert
- Method: No Cook, No-Bake, No-Cook
- Cuisine: American, Italian
Stephanie Nicolau Raducu says
This cake is so light and fluffy, not too sweet! Highly recommend making it !