Introduction

This 4th of July Trifle is a festive, colorful dessert perfect for summer celebrations. Layers of angel food cake, white chocolate pudding, fresh strawberries, blueberries, and whipped topping come together to create a light and refreshing treat that serves a crowd.

4th of July White Chocolate Berry Trifle Recipe - Recipe Image

Ingredients

6.8 ounces (two 3.4-ounce) instant white chocolate pudding (Jello brand recommended)
4 cups cold whole milk
14 ounces store-bought angel food cake, cut into 1-inch cubes
16 ounces (two 8-ounce containers) thawed whipped topping
32 ounces fresh strawberries, washed, stems removed, sliced, and patted dry
18 ounces fresh blueberries, washed and patted dry

Instructions

Step 1: Prepare the instant white chocolate pudding according to package directions using cold milk. Chill until set.
Step 2: In a trifle bowl (about 3.25 quarts or 104 ounces), arrange a single layer of the angel food cake cubes at the bottom.
Step 3: Spoon half of the white chocolate pudding evenly over the cake cubes.
Step 4: Layer sliced strawberries along the edges of the bowl for decoration, then add a single layer of strawberries over the pudding.
Step 5: Add a layer of blueberries over the strawberries. Make sure the berries are thoroughly patted dry to reduce excess moisture.
Step 6: Spread one container of thawed whipped topping evenly over the berry layer.
Step 7: Repeat the layers: add another layer of cake cubes, then the remaining pudding, followed by strawberries and blueberries arranged nicely.
Step 8: Finish with the remaining container of whipped topping spread on top.
Step 9: Decorate the surface with any remaining sliced strawberries and blueberries.
Step 10: Refrigerate the trifle for at least 1 hour before serving. Keep it chilled until ready to enjoy.

Tips & Variations

For extra flavor, macerate the strawberries with a little sugar and lemon juice before layering.
If angel food cake is not available, substitute with pound cake or sponge cake cubes.
Use fresh, ripe berries for the best taste and presentation.
Prepare the trifle a day ahead to allow flavors to meld, but add whipped topping just before serving for best texture.

Storage

Store the trifle covered in the refrigerator for up to 2 days. The cake may soften over time, so it’s best enjoyed within the first day. When ready to serve again, give it a gentle stir and add fresh whipped topping if desired.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen berries for this trifle?

Fresh berries are preferred for texture and flavor, but if using frozen, be sure to thaw and drain them well to avoid excess moisture that could make the cake soggy.

Can I make this trifle without whipped topping?

Yes, you can substitute whipped topping with freshly whipped cream for a more natural taste. Just be sure to whip it to medium peaks and use it immediately.

4th of July White Chocolate Berry Trifle Recipe

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Celebrate the 4th of July with this festive and refreshing 4th of July Trifle, featuring layers of angel food cake, creamy white chocolate pudding, fresh strawberries, blueberries, and whipped topping. Perfect for summer gatherings, this trifle comes together quickly and offers a delightful balance of sweet, creamy, and fruity flavors.

Author: Cleo
Prep Time: 20 minutes
Cook Time: 0 minutes
Total Time: 1 hour 20 minutes
Yield: 12 servings 1x
Category: Dessert
Method: No-Cook
Cuisine: American

Ingredients

Scale

Pudding

6.8 ounces (two 3.4-ounce packages) instant white chocolate pudding (Jello brand recommended)
4 cups cold whole milk

Cake

14 ounces store-bought angel food cake, cut into 1-inch cubes

Fruits

32 ounces fresh strawberries, washed, stems removed, sliced and patted dry
18 ounces fresh blueberries, washed and patted dry

Topping

16 ounces (two 8-ounce containers) thawed whipped topping

Instructions

Prepare the pudding: Follow the package directions for the instant white chocolate pudding, mixing it with 4 cups of cold whole milk. Whisk until thickened and smooth. Chill the pudding in the refrigerator until fully set.
Layer cake cubes: In a large trifle bowl (approximately 3.25 quarts or 104 ounces), arrange a single even layer of 1-inch angel food cake cubes covering the bottom of the bowl.
Add pudding layer: Spoon half of the chilled white chocolate pudding evenly over the cake cubes, spreading to cover completely.
Decorate with strawberries: Place sliced strawberries along the edges of the bowl for a decorative border. Then add a single layer of sliced strawberries over the pudding layer.
Layer blueberries: Add a layer of fresh blueberries evenly on top of the strawberries, ensuring the berries are thoroughly patted dry to avoid excess moisture.
Spread whipped topping: Gently spread one container (8 ounces) of thawed whipped topping over the berry layers, smoothing the surface evenly.
Repeat layers: Repeat the layering with the remaining angel food cake cubes, the second half of the pudding, and more sliced strawberries and blueberries, maintaining an appealing and decorative arrangement.
Top with whipped topping: Finish the top layer with the remaining container of thawed whipped topping, spreading it evenly to cover all layers beneath.
Final decoration: Decorate the top of the trifle with the remaining sliced strawberries and blueberries, arranging them attractively.
Chill before serving: Refrigerate the assembled trifle for at least 1 hour to allow flavors to meld and the dessert to set properly. Keep refrigerated until ready to serve.

Notes

Ensure berries are dry before layering to prevent the trifle from becoming soggy.
Angel food cake can be substituted with other light sponge cakes if preferred.
Chilling is important for the pudding to set and the layers to meld together.
For an extra festive look, garnish with mint leaves or edible red, white, and blue sprinkles.
This trifle is best served within 24 hours of assembly for optimal texture and flavor.

Keywords: 4th of July, trifle, white chocolate pudding, angel food cake, strawberries, blueberries, no bake dessert, patriotic dessert