Red, White and Blue Trifle

There are two things I know for sure. You can’t come to a BBQ empty-handed, and everyone loves dessert. This Red, White, and Blue Trifle recipe is just the thing you need for your next summer gathering! It’s budget-friendly, beautiful, fun to make, and a serious crowd-pleaser (trust me). I layer spongy cake, blueberry sauce, velvety whipped cheesecake filling, and fresh strawberries to complete this show-stopping dessert. Not to mention, this berry trifle brings a patriotic pop of red, white, and blue, making it perfect for the 4th of July, Memorial Day, or any sunny celebration!

Easy Berry Trifle Recipe

I make a simple homemade vanilla cake for this trifle, but if you’re short on time, a store-bought pound cake or angel food cake works just fine. The blueberry sauce is homemade, too, using frozen blueberries, sugar, water, lemon juice, and a bit of cornstarch. It’s quick to make and adds a juicy, fresh layer between the rich cake and cheesecake filling. I recommend planning ahead when making this mixed berry trifle since both the cake and sauce need time to cool before layering, but once everything’s prepped, assembly is super easy. This is a fun one for kids to help with, too!

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Red, White and Blue Trifle

This easy and festive Red, White, and Blue Trifle is made with vanilla cake, whipped cheesecake filling, fresh berries, and homemade blueberry sauce.

Step-by-step photos can be seen below the recipe card.

Course Dessert

Cuisine American

Total Cost $12.97 recipe / $1.08 serving

Prep Time 30 minutes minutes

Cook Time 30 minutes minutes

Total Time 1 hour hour

Servings 12 servings (1 cup per serving)

Calories 495kcal

Author Melissa Nolan

Equipment

• Medium Pot
• Medium Mixing Bowl
• Large Mixing Bowl
• Hand Mixer
• Trifle Bowl
• 9-Inch Cake Pan

Ingredients

Vanilla Cake Ingredients

• ¼ cup butter room temperature (160g) $0.50
• ¼ cup vegetable oil 2oz, $0.17
• ¾ cups granulated sugar 150g, $0.29
• 2 eggs $0.50
• 1 Tbsp vanilla extract $0.59
• 1 ⅓ cups all-purpose flour 400g, $0.29
• 1 tsp baking powder $0.04
• ½ tsp salt $0.01
• ½ cup buttermilk plus 3 Tbsp extra, room temp (5.3oz total) $0.27

Trifle Ingredients

• 2 cups frozen blueberries or fresh, (250g) $1.79
• ½ cup granulated sugar $0.19
• ¾ cup water divided, $0.00
• 1 lemon juiced (3 Tbsp) $0.58
• 1 Tbsp corn starch $0.03
• 8 oz cream cheese room temperature, $1.82
• 1 tsp vanilla extract $0.67
• 2 cups heavy whipping cream $2.83
• 1 cup powdered sugar $0.28
• 1 lb. fresh strawberries washed and sliced, $2.12

Instructions

• Gather and prepare all ingredients. Preheat your oven to 325°F. Lightly grease a 9-inch cake pan, then line the bottom with parchment paper for easy release.
• To make the cake, in a large mixing bowl, use a hand mixer (or stand mixer with the paddle attachment) to beat the butter and oil together for about 1-2 minutes. It should look creamy and uniform.
• Gradually add the sugar to the bowl while on medium speed. Once all the sugar is added, increase to medium-high and beat for about 3 minutes until the mixture is light and fluffy.
• Add the eggs one at a time, mixing well after each addition. Pour in the vanilla extract and mix until just combined.
• In a separate bowl, whisk together the flour, baking powder, and salt. With the mixer on low, alternate adding the buttermilk and flour mixture to the bowl with the butter/sugar mixture in two batches, mixing just until combined—don’t overmix.
• Pour the batter into the prepared pan and bake for 30 minutes or until golden and a toothpick comes out clean. Let the cake cool completely.*
• While the cake is baking, make the blueberry sauce. Add the blueberries, granulated sugar, ½ cup of water, and lemon juice to a medium pot over medium heat. Stir to combine.
• Let the mixture come to a boil. Using a separate bowl, mix the cornstarch into the remaining 1/4 cup of water until it is completely dissolved. Add the cornstarch slurry to the blueberries and stir until incorporated.
• Continue stirring until the syrup in the blueberry sauce has thickened enough to coat the back of a spoon, 2-3 minutes. Remove the pot from the heat, allow it to cool completely, and set it aside.*
• For the whipped cheesecake filling, in a medium bowl, using a hand mixer on medium speed, whisk together the cream cheese and vanilla until soft and creamy, 2-3 minutes, then set aside.
• In a large bowl, using a hand mixer, whisk the heavy cream at high speed until thick and fluffy but not stiff. Turn the hand mixer to low, add the powdered sugar, and continue beating until incorporated. Then, turn the mixer to high until stiff peaks form.
• Add the cream cheese mixture to the whipped cream bowl and fold until smooth and combined.
• To assemble the trifle, cut the cooled cake into 1-inch pieces and slice the strawberries. Add half of the cake pieces to the bottom of the trifle dish, covering the bottom. Then, pour half of the cooled blueberry sauce evenly over the cake. Next, spread half of the whipped cheesecake filling evenly over the blueberries. Artfully top with sliced strawberries.
• Repeat the process, layering the remaining cake, blueberry sauce, whipped cheesecake filling, then strawberries. Serve and enjoy!

See how we calculate recipe costs here.

Notes

*Make sure the cake and blueberry sauce are completely cooled before you assemble the trifle, or it will become soggy. I recommend you make them the day before for less stress and easy assembly! You can also use an angel food cake, sponge cake, or any store-bought cake.

The total prep time does not include the cooling time for the cake and blueberry sauce, as this can vary depending on the temperature of your kitchen, if it is made in advance (recommended), etc.

Nutrition

Serving: 1serving | Calories: 495kcal | Carbohydrates: 52g | Protein: 5g | Fat: 31g | Sodium: 256mg | Fiber: 2g

how to make Red, White and Blue trifle step-by-step photos

Gather all of your ingredients: If you’re making your own vanilla cake, preheat your oven to 325°F and lightly grease a 9-inch cake pan. Line the bottom of the greased cake pan with parchment paper to make it easier to remove the cake after baking.

Make the cake: If you’re making the homemade vanilla cake, I recommend baking it the day before you plan to serve it so it has plenty of time to cool completely. You can also make it the same day, as long as you give it enough time to cool before assembling the trifle.

Add ¼ cup butter and ¼ cup vegetable oil to a large mixing bowl and use a hand mixer (or stand mixer with the paddle attachment) to beat them together for 1-2 minutes until creamy.

Now, gradually add ¾ cups granulated sugar to the bowl while mixing on medium speed. When you’ve added all the sugar to the bowl, increase the speed to medium-high and beat for a further 3 minutes. The butter-sugar mixture should look light and fluffy once done.

Add one egg at a time and mix well after each egg. You need two eggs in total.

Now add 1 Tbsp vanilla extract and mix until just combined.

In a different mixing bowl, add 1 ⅓ cups flour, 1 tsp baking powder, and ½ tsp salt. Whisk to combine the dry ingredients.

Using your mixer on low, alternate adding ½ cup buttermilk and flour mixture to the bowl with the butter and sugar in two batches. Mix until just combined with no streaks of flour remaining. Avoid overmixing, as this will make the cake dense!

Pour the cake batter into your prepared pan and bake for 30 minutes or until it’s golden. A toothpick inserted into the center should also come out clean (a few crumbs are okay).

Let your cake cool completely before using it to make this berry trifle. Once cooled, you can wrap or cover it and keep it at room temperature for about 2-3 days before using.

Make the blueberry sauce: While your cake is baking, you can get started on the blueberry sauce. Again, this needs to cool completely before using it in your strawberry and blueberry trifle, so it’s best to make it the day before if possible.

Add 2 cups frozen blueberries, ½ cup granulated sugar, ½ cup of water, and 3 Tbsp lemon juice to a medium sauce pot over medium heat. Stir to evenly combine and let the mixture come to a boil.

In a separate bowl, combine 1 Tbsp corn starch with the remaining ¼ cup of water until fully dissolved. Pour the corn starch slurry into the sauce pot with the blueberries and stir until combined. This will help thicken the blueberry sauce.

Keep mixing until the sauce has thickened to the point where it coats the back of a spoon, about 2-3 minutes. Take the pot off the heat and let the blueberry sauce cool completely before using.

Make the whipped cheesecake filling: Add 8 oz room temperature cream cheese and 1 tsp vanilla extract to a medium-sized mixing bowl. Whip using the hand mixer on medium speed for about 2-3 minutes until soft and creamy. Set this bowl aside for now.

In a separate large mixing bowl, use your hand mixer to whisk 2 cups heavy whipping cream at high speed until thick and fluffy (not stiff). Turn the hand mixer to low and add 1 cup powdered sugar. Keep mixing until the powdered sugar is fully incorporated. Now, turn the hand mixer back to high speed and beat until stiff peaks form. The whipped cream should hold its shape when you lift the beaters.

Fold the cream cheese mixture into your homemade whipped cream until combined.

Assemble the trifle: Slice your cooled cake into 1-inch pieces, as shown here. Also, slice 1 lb. fresh strawberries into slices if you haven’t already.

Layer half of the cake pieces across the bottom of your trifle dish.

Now pour half the cooled blueberry sauce on top, evenly coating the cake layer.

Then, spread half the whipped cheesecake filling over the blueberry sauce.

Top the cheesecake layer with half of the sliced strawberries. I like to stand some of the strawberry slices up vertically around the edge of the dish so they’re visible from the outside, and then I layer the rest horizontally over the cheesecake layer. Make sure to only use half your strawberries here so you have some to decorate the top once finished.

Repeat the layering process by adding the remaining cake pieces on top of the strawberry layer, then top that with the remaining blueberry sauce and cheesecake filling. Finish by topping your red, white, and blue trifle with more strawberry slices, then serve!

Variations to Try

This red, white, and blue trifle is the best centerpiece for the 4th of July or any summer party where you want to wow a crowd. But if you’re not celebrating a holiday, it’s also perfect for a backyard birthday party, bridal, or baby shower! I love switching out the flavors and colors to match whatever occasion I’m making it for! Here are some delicious variations to try:

• Use any colored berries or fruits you like in place of the strawberries.
• Try making a strawberry syrup if you don’t have any blueberries.
• Switch the cake for your favorite store-bought or homemade cake. I think a lemon pound cake, chocolate cake, or coconut cake would be fun to try.
• Add a flavor extract to the whipped cheesecake layer to compliment which berries or cake you decide to use.
• Sprinkle some chocolate, chopped nuts, candies (I think marshmallows like in our red, white, and blue fruit salad would be yum!), or shredded coconut between the layers.
• If you don’t have a trifle bowl, don’t worry! I actually took inspiration from our no-bake strawberry cheesecake recipe for the filling, and I think this trifle would be cute layered in mason jars, glasses, or any container you have.

Meal Prepping & Storage

I recommend assembling this homemade berry trifle the day you plan to serve it. Creating the layers and assembling them too early can make it soggy. You can make the vanilla cake and store it, covered, at room temperature for 2-3 days. You can also make the blueberry sauce in advance and keep it stored in the fridge. Then it’s just a matter of assembling and serving! Just don’t let the finished trifle sit out for more than 2 hours (or 1 hour if it’s especially hot out) to keep everything fresh and food-safe.

If you do have leftovers, you can keep them stored in the fridge for about 2 days, depending on the freshness of your ingredients. Just note the strawberries and cake layers will become much softer during storage.

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