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Easy Red White and Blueberry Trifle for Labor Day

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This Red White and Blueberry Trifle is a patriotic dessert that combines layers of creamy cheesecake-like filling, fresh berries, and pound cake. It’s quick to assemble, requires no baking, and is perfect for Labor Day celebrations or any summer gathering.

Ingredients

Scale
  • 8 ounces cream cheese, softened
  • 1 cup powdered sugar
  • 2 cups heavy whipping cream, cold
  • 1 teaspoon vanilla extract
  • 1/4 cup granulated sugar
  • 2 cups fresh strawberries, hulled and sliced
  • 2 cups fresh blueberries
  • 1 tablespoon granulated sugar (optional, for macerating berries)
  • 1 tablespoon lemon juice, fresh squeezed
  • 1 store-bought pound cake (10–12 ounces), cut into 1-inch cubes
  • 1/4 cup berry juice or simple syrup (optional, for soaking cake)
  • Fresh mint leaves (optional, for garnish)
  • Extra berries for topping
  • White chocolate shavings (optional, for garnish)

Instructions

  1. Prepare the berries: Wash and hull the strawberries, then slice into even pieces. Wash the blueberries and pat dry. In a medium bowl, combine the berries with 1 tablespoon sugar and 1 tablespoon lemon juice. Toss gently and let sit for 10 minutes to macerate.
  2. Make the cream layer: In a large mixing bowl, beat the softened cream cheese with an electric mixer until smooth and fluffy, about 2 minutes. Add the powdered sugar and vanilla extract, then beat until combined. In a separate bowl, whip the heavy cream and granulated sugar together until stiff peaks form, about 3-4 minutes on medium-high speed. Gently fold the whipped cream into the cream cheese mixture using a rubber spatula until just combined.
  3. Prepare the cake: Cut the pound cake into 1-inch cubes. If using, lightly brush the cake cubes with berry juice or simple syrup.
  4. Layer the trifle: Start with a layer of cake cubes at the bottom of your trifle bowl (about one-third of the cake). Spread evenly. Add one-third of the cream mixture, spreading gently. Then add one-third of the berry mixture, including some juices. Repeat layers twice more: cake, cream, berries. End with a final layer of cream on top. Reserve a few berries for garnish.
  5. Chill: Cover the trifle with plastic wrap and refrigerate for at least 4 hours, preferably overnight.
  6. Garnish and serve: Before serving, top with reserved fresh berries, mint leaves, and white chocolate shavings if desired. Serve cold.

Notes

For best results, use full-fat cream cheese to prevent a runny cream layer. Let the berries macerate for 10 minutes to release juices. Chill for at least 4 hours, but overnight is better for flavor development. The trifle tastes best after 24 hours. Do not freeze. Store covered in refrigerator for up to 3 days.

Nutrition

Keywords: trifle, red white and blue, patriotic dessert, Labor Day, no-bake dessert, berry trifle, summer dessert, easy dessert

Find it online: https://sweetstirring.com/easy-red-white-and-blueberry-trifle-for-labor-day/