Look no further for the perfect dessert to share with your favorite people this Fourth of July weekend. This Mixed Berry Trifle is no-bake, festive, and of course, totally delicious. It’s always one of the first to disappear at summer barbecues and parties. I’m using the term “trifle” a bit loosely, since traditionally trifle involves fancy lady finger cookies, but it’s close enough and sounds legit.
You can make this in a large clear glass dish, or as individual servings in small glasses or goblets. If you are taking your dish elsewhere, assembling it in clear plastic party cups make for easy transport and fun presentation. Either way, clear serving dishes show off the colorful layers and textures.
Strawberries, rinsed, hulled and patted dry
Blueberries, rinsed and mostly dry
Raspberries, rinsed and mostly dry
2 Pound cake loaves from the bakery
*Vanilla Custard or Pudding, prepared ahead
*Homemade or from a box–either will work just fine. I often opt for the box, despite my preference for the real thing, because my kitchen is crazy hot in the summer and I try to avoid my stove and oven whenever possible. Also, I like to add a dash of almond extract for a little extra yum.
Start by slicing the strawberries into a bowl, stirring in a 1 teaspoon of sugar. Let them sit for a few minutes to get nice and juicy.
While the berries sit, slice your pound cake into cubes. Just slice the length of the pound cake parallel to your cutting board, then lengthwise in thirds, then cross wise in roughly 1 inch segments. Ta da! Cubed pound cake. These needn’t be perfect since you’ll be packing the pieces into layers.
Layer your ingredients in your serving dishes as follows:pound cake, custard, whipped cream, strawberries, then blueberries and raspberries. Repeat, ever so gently pressing down each pound cake layer with your hand. I love to see those berries tumble down the insides of the dish. Keep repeating until you reach the top of your serving dish–usually 3 layers for large dishes and 2 layers in individual size dishes. Be sure to end with whipped cream and top with a few whole berries. Refrigerate until ready to serve.
I hope your friends and family enjoy this dessert as much as we do, because it’s pretty fun to make, pretty to look at, pretty easy, and pretty darn delicious. Happy July 4th to you and yours!
- 1-2 pints strawberries, rinsed, hulled, and dry
- 1 pint rasberries, rinsed and dry
- 1 pint blueberries, rinsed and dry
- 2 loaves pound cake from the bakery
- 3 cups vanilla custard or pudding, prepared
- 1 pint whipping cream
- Slice the strawberries into a bowl with 1 tsp. sugar. Stir well and allow to sit for 10 minutes to get nice and juicy.
- Slice the pound cake into 1 inch cubes
- Whip the cream until slightly stiff peaks form
- Layer the dessert as follows in a clear deep dish with straight sides: pound cake, custard, strawberries, raspberries, blueberries, whipped cream.
- Repeat layers until serving dish is nearly full to the top. Finish with whipped cream and a smattering of additional whole berries. Refrigerate until ready to serve.