Creamy Red White and Blue Trifle (Easy) -

Delicious Red, White, and Blue Trifle: Your Perfect Summer Dessert

Prep Time: 45 minutes | Chill Time: 4-6 hours | Estimated Reading Time: 4 minutes

Key Takeaways

Layers of fluffy white cake, creamy vanilla pudding, and sweet whipped cream.
Bursting with fresh strawberries and blueberries for a vibrant, fruity flavor.
An impressive yet easy-to-assemble dessert perfect for any gathering.
Make ahead for stress-free entertaining and enhanced flavors.

Key Takeaways
Ingredients
Equipment Needed
Step-by-Step Instructions
Chef’s Tips
Serving & Storage
Recommended Video
FAQ

Ingredients

1 box (15.25 ounces) white cake mix (plus ingredients called for on box: e.g., 1 cup water, 1/2 cup vegetable oil, 3 large egg whites)
2 (3.4 ounce) packages instant vanilla pudding mix
4 cups cold milk (for pudding)
4 cups heavy cream, very cold
1/2 cup granulated sugar
2 teaspoons vanilla extract
2 pounds fresh strawberries, hulled and sliced
1 pound fresh blueberries

Equipment Needed

9×13 inch baking pan
Large mixing bowls (2-3)
Electric mixer (stand or hand)
Rubber spatula
Sharp knife
Cutting board
Large trifle bowl (3-4 quart capacity)
Measuring cups and spoons
Plastic wrap

Step-by-Step Instructions

Step 1: Bake the Cake. Preheat your oven to the temperature specified on the white cake mix box (usually 330°F / 175°C). Prepare the cake batter according to package directions, using a 9×13 inch baking pan. Bake as directed until a toothpick inserted into the center comes out clean. Let the cake cool completely in the pan on a wire rack. Once fully cooled, carefully remove the cake from the pan and cut it into 1-inch cubes.
Step 2: Prepare the Pudding. In a large mixing bowl, whisk together the 2 packages of instant vanilla pudding mix and 4 cups of cold milk for 2 minutes, or until the mixture begins to thicken. Do not use an electric mixer, as this can make the pudding too thin. Cover the bowl with plastic wrap and refrigerate for at least 15-20 minutes to allow it to set completely.
Step 3: Whip the Cream. In a separate large, very cold mixing bowl, combine the 4 cups of very cold heavy cream, 1/2 cup granulated sugar, and 2 teaspoons vanilla extract. Using an electric mixer on medium-high speed, beat the mixture until stiff peaks form. Be careful not to overbeat, or it will turn into butter.
Step 4: Prepare the Berries. Gently rinse the fresh strawberries and blueberries. Hull and slice the strawberries. Keep the blueberries whole.
Step 5: Assemble the Trifle. Begin layering in your large trifle bowl. First, place about one-third of the cake cubes evenly on the bottom of the bowl. Next, spread about one-third of the set vanilla pudding over the cake layer. Then, arrange about half of the sliced strawberries over the pudding, followed by about half of the blueberries. Spread about one-third of the whipped cream evenly over the berry layer.
Step 6: Continue Layering. Repeat the layering process: Add another one-third of the cake cubes, followed by one-third of the vanilla pudding, and then the remaining half of the strawberries and blueberries. Top with another one-third of the whipped cream.
Step 7: Final Layer. Finish the trifle with the remaining cake cubes, the remaining vanilla pudding, and finally, the remaining whipped cream. You can decorate the top with a few extra berries if desired.
Step 8: Chill. Cover the trifle bowl tightly with plastic wrap and refrigerate for at least 4 hours, or preferably overnight, to allow the flavors to meld and the cake to soften from the pudding and cream.

Chef’s Tips

Chill Components Thoroughly: Ensure all liquid components (pudding, heavy cream) are very cold before whipping or using. This helps the pudding set firmer and the cream whip to stiff peaks more easily and hold its shape longer.
Don’t Overbeat Whipped Cream: Keep a close eye on your heavy cream while whipping. Stop as soon as stiff peaks form to prevent it from turning grainy or separating into butter.
Allow Ample Chilling Time: The trifle truly benefits from sitting in the refrigerator for at least 4-6 hours, or even overnight. This allows the cake to absorb moisture from the pudding and cream, resulting in a more cohesive and flavorful dessert.

Serving & Storage

Serve the Red, White, and Blue Trifle chilled. To store leftovers, cover the trifle bowl tightly with plastic wrap and refrigerate for up to 2-3 days. The cake may become very soft after the first day, but it will still be delicious.

Watch: How to Make It

FAQ

Can I use a store-bought cake instead of a mix? Yes, you can substitute the white cake mix with 1 (16-ounce) store-bought pound cake or angel food cake. Simply cut it into 1-inch cubes and proceed with the recipe.
Can I make this trifle ahead of time? Absolutely! While it needs at least 4 hours of chilling, it is often best when assembled 12-24 hours in advance. This allows the flavors to fully develop and the cake to reach its perfect texture. However, we do not recommend making it more than 24 hours ahead to ensure optimal freshness of the berries and texture of the cream.