Patriotic Trifle Dessert
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Dessert will never be the same when you serve this stunning Patriotic Trifle Dessert. It's perfect for holidays like July 4th, Memorial Day and Labor Day. Fresh strawberries and blueberries are layered together with pudding and cake for a dessert that's ready for a celebration!
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Recipe at a Glance
- Easier to make than you think!
- Takes only 30 minutes to assemble.
- Feeds a huge crowd and tastes delicious!
This 4th of July Trifle is super easy to make and a real crowd pleaser! There are only a few ingredients included in this no-bake trifle, but it creates an incredible presentation.
If you're looking for a dessert that just screams summer, this is it! Strawberries and blueberries mingle with a velvety smooth pudding that's as easy as pie to put together. It can even be made up to a day in advance. Plus, if you use a store-bought pound cake, this patriotic trifle dessert will be ready in less than 30 minutes!
This red, white and blue dessert is perfect for summer cookouts and patriotic holidays. Serve it with this American Pie or festive Firecracker Bundt Cake and let the party begin!
Ingredient Notes
The ingredients for this Patriotic Trifle are easy to find in your local grocery store. Most delis carry pre-made pound cakes which cuts prep time tremendously! Quantities are listed in the printable recipe card below.
- vanilla pudding mix - be sure to use the instant type
- whole milk - using whole milk adds better flavor
- sour cream - adds extra creaminess to the pudding
- whipped cream - make your own or use whipped topping to save time
- pound cake - find it in your grocery store deli to make prep time much quicker
- fresh strawberries - slice for the best presentation
- fresh blueberries - use whole and rinse beforehand
How to Make a Patriotic Trifle
- Use a large trifle or punch bowl (at least 10 quarts) for this recipe. It will serve a huge crowd which makes it perfect for summer parties. For a smaller group, half the recipe.
- Mix the pudding with milk, sour cream and whipped topping. Slice the strawberries and cut the cake into cubes.
- Layer the following ingredients in a clear glass bowl until you reach the top, making a rim of strawberries and blueberries around the inside of the glass as you go.
Layers
- pudding mixture, then cubes of cake
- blueberries
- strawberries
- repeat pudding mixture and cake
- fill in with blueberries
- strawberries
Finish with a final layer of pudding. At the top of the bowl on top of the pudding, create a star pattern in the middle of the trifle with sliced strawberries, then fill in the edges with blueberries.
Recipe FAQ
Only fresh berries are recommended in this recipe. Frozen berries would be too mushy and wouldn't create the same presentation.
Yes, if you use a large trifle or punch bowl as shown in the photos, this recipe will serve at least 30 people which makes it great for summer parties.
I used two vanilla pound cakes that I bought from the grocery store and cubed them into bite size pieces. Angel food cake can also be used, but vanilla flavored cake tastes better in this recipe.
Expert Tips
- Always start with pudding mixture first, then add cake followed by berries. For a large trifle bowl, you should have enough for 4 layers.
- When you get to the berry layer, press sliced strawberries against the glass to make the design as shown in the photos. Fill in gaps with blueberries.
- Be sure to cube the cake so it is in bite size pieces to make it easier to serve.
- Refrigerate trifle until ready to serve. It can be made a day in advance if desired.
Storage Guide
Store leftover trifle in an airtight container in the refrigerator for up to 3 days. Due to the dairy content, this recipe does not freeze well.
Recipe Card
Patriotic Trifle Dessert
*See notes in blog post for detailed tips, photos and instructions.
Equipment
- trifle bowl
- mixing bowls and whisk
Ingredients
- 4 boxes (3.4 oz instant vanilla pudding mix)
- 8 cups whole milk
- 32 oz. sour cream
- 2 containers whipped topping (8 ounces)
- 2 vanilla pound cakes (cubed)
- 4 pints fresh strawberries
- 4 pints fresh blueberries
Instructions
- In a large bowl, mix the vanilla pudding with milk by using a large whisk.
- Fold in sour cream and whipped topping. Whisk until smooth and set aside.
- Cube the pound cakes into bite size pieces.
- Slice strawberries lengthwise.
- Begin adding layers to the trifle bowl starting with pudding first, then cake, followed by a layer of blueberries, then strawberries.
- Repeat layers 4 times.
- Every time you reach the berry layer, press sliced strawberries against the glass to make the design as shown in the photos.
- Finish at the top with a layer of pudding. Once at the top, arrange strawberries in the shape of a star and fill in gaps with blueberries.
- Refrigerate before and after serving.
Notes
- Always start with pudding mixture first, then add cake followed by berries. For a large trifle bowl, you should have enough for 4 layers.
- Refrigerate trifle until ready to serve. It's best if refrigerated at least 2 hours before serving.
- Trifle can be made a day in advance if desired and stored in the refrigerator. Leftovers should be stored in the refrigerator as well.
Nutrition
Nutrition info is an auto generated estimate.
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Beautiful trifle!! However I just couldn’t get the strawberry and blueberry pattern to come out like yours. 😩 I tried wiping the glass and pushing the strawberries against it but it just kept getting messier and messier. Tasted delicious though 😊 Thank you for the recipe. Any tips on how to accomplish a neater and more appealing trifle? Most recipes say to start with the pound cake then the whipped cream or pudding (whichever you’re using). Yours says to start with the pudding, then add the pound cake, then the fruit. I did it in these steps for the first layer but it was difficult to place the strawberries against the glass with the pieces of pound cake already in there. For the next layers I did pudding, then added the strawberries and some blueberries in between the strawberries and finally added the pound cake. It turned out a bit better, but the blueberries kinda disappeared into the pudding so you couldn’t appreciate the blue against the red of the strawberries and the white pudding.
Hey Ruthie! I'm so sorry the layers were difficult for you. I didn't have any issues with the strawberries staying against the glass. The reason I started with pudding first is so there would be a base to push the cake and blueberries into. As you can see by the photos, the cake and blueberries hold up the strawberries as you work your way around the glass. Without the cake in there, the strawberries would slip and fall and the blueberries would sink into the pudding...which is what you experienced. I wonder if the shape of your bowl was different and perhaps the angle was causing the strawberries to slip?
What size containers of cool whip?
You'll need the 8 ounce containers.
Good Morning...
Looking for a trifle recipe this am for a reunion...and your site popped up. Don't ever change the name of Quiche my Grits! The best name I've ever seen! Haven't tried the recipe yet...but with a name like you have...I am going to!
Have a great day...and star creative!
Thank you Mary! You made my day! 🙂
This was a huge hit at our 4th of July barbecue. My girls really enjoyed helping make it
That's awesome, Nichole! So glad to know my trifle was part of your July 4th celebration!
Just finished making it for tomorrow. Perfect for our get together on the 4th! Thank you! Liz
Oh wow, Liz! That's awesome! 🙂
Delicious, beautiful and easy! Who could ask for more!! Except for seconds!
Thanks, Lorna! It looks harder than it is..which makes it perfect! 🙂
We just had this Trifle at our get together. It was perfect for a crowd and the presentation was gorgeous. Not to mention that it tasted awesome!
Thanks Debi
Thank you Melanie! You're so sweet! I'm happy everyone liked it so much! 🙂