Patriotic Red, White & Blue Trifle (Easy Fourth of July Dessert)

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Easy patriotic dessert with soft cake layers, creamy filling, and fresh berries perfect for BBQs and summer celebrations.

5 from 11 votes

Prep Time 45

Chill Time 2

Total Time 2 45

Course Dessert

Cuisine American

Servings 16

Calories 385 kcal

Cake Layer

2 boxes 15.25 oz each white cake mix, plus eggs, oil, and water per box directions
1 tsp pure vanilla extract
½ tsp almond extract

Vanilla Simple Syrup

Whipped Cream Cheese Filling

Berry Layers

Garnish

Preheat oven to 350°F (175°C). Grease and flour a 9x13 inch pan.
Prepare cake batter per box instructions, adding vanilla and almond extract.
Bake 28 to 32 minutes until a toothpick comes out with a few moist crumbs.
Cool in pan 15 minutes, then transfer to wire rack and cool completely (1 hour).
Cut cooled cake into 1-inch cubes and set aside.
Make simple syrup: combine sugar and water in a small saucepan over medium heat, stir until dissolved. Remove from heat, add vanilla, cool completely.

Beat softened cream cheese with mixer on medium-high for 3 to 4 minutes until completely smooth and fluffy.
Add powdered sugar, vanilla, lemon juice, and salt. Beat on medium until smooth, about 2 minutes.
In a separate bowl, beat cold heavy cream to stiff peaks (3 to 4 minutes on high).
Gently fold whipped cream into cream cheese mixture in 3 additions using a rubber spatula. Refrigerate until ready to use.

Toss sliced strawberries with 1 tbsp sugar and ½ tbsp lemon juice. Let macerate 20 to 30 minutes.
Toss blueberries with remaining sugar and lemon juice. Let macerate 20 to 30 minutes.
Drain excess liquid before assembling.

Place a layer of cake cubes in the bottom of the trifle bowl. Drizzle with 3 to 4 tbsp simple syrup.
Spread one-third of the cream filling over the cake, reaching the edges of the bowl.
Layer blueberries over the cream. Press blueberries against the glass edge to show the blue layer from outside.
Add another layer of cake cubes and drizzle with syrup.
Spread second third of cream filling evenly.
Layer sliced strawberries over cream. Press strawberry faces against the glass edge to show the red layer.
Add final layer of cake, remaining cream filling, and top with a patriotic arrangement of fresh mixed berries.
Garnish with fresh mint leaves.
Cover tightly with plastic wrap and refrigerate at least 2 hours (overnight strongly preferred).
Remove from refrigerator 10 to 15 minutes before serving. Scoop through all layers to serve.

Make-ahead: This trifle is best assembled 24 hours in advance. The layers settle and the flavors deepen beautifully overnight in the fridge.
Cream cheese must be room temperature. Cold cream cheese will be lumpy regardless of how long you beat it.
No trifle bowl? Use any large, deep clear glass bowl or a deep glass punch bowl.
Store-bought shortcut: Replace homemade cake with two store-bought pound cakes or one large angel food cake for a 15-minute assembly.
Berry substitutions: Frozen berries work; use frozen blueberries unthawed (they won't bleed) and thaw and drain strawberries fully before using.
Storage: Covers tightly and refrigerates for up to 2 days. The layers will soften but still taste excellent.
Gluten-free option: Use gluten-free white cake mix the rest of the recipe is naturally gluten-free.

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