Easy Red White and Blue Berry Trifle for Labor Day
A no-bake, layered dessert with pound cake, vanilla pudding, fresh strawberries, and blueberries, perfect for patriotic holidays like Labor Day. It’s easy to assemble and always a crowd-pleaser.
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Total Time: 4 hours 20 minutes (includes chilling)
- Yield: 8 servings 1x
- Category: Dessert
- Cuisine: American
Ingredients
Scale
- 1 store-bought pound cake (about 10–12 ounces), cut into 1-inch cubes
- 2 cups fresh strawberries, hulled and sliced
- 2 cups fresh blueberries
- 1 box (3.4 oz) instant vanilla pudding mix
- 2 cups cold whole milk
- 1 cup heavy whipping cream
- 2 tablespoons powdered sugar
- 1 teaspoon vanilla extract
- 1 teaspoon lemon zest (optional but recommended)
- Fresh mint leaves for garnish (optional)
Instructions
- Make the pudding: In a medium bowl, whisk together the instant vanilla pudding mix and 2 cups cold whole milk for about 2 minutes until it starts to thicken. Let it sit for 5 minutes to set up.
- Add the lemon zest: While the pudding is setting, zest one lemon and stir it into the pudding.
- Whip the cream: In a separate bowl, combine 1 cup heavy whipping cream, 2 tablespoons powdered sugar, and 1 teaspoon vanilla extract. Using an electric mixer on medium-high speed, whip until soft peaks form (about 3-4 minutes).
- Fold the cream into the pudding: Gently fold the whipped cream into the pudding mixture using a rubber spatula until just combined and no white streaks remain.
- Prepare the fruit: Wash and dry the strawberries and blueberries. Hull the strawberries and slice them into even pieces, about 1/4-inch thick. Pat the blueberries dry with a paper towel.
- Cube the pound cake: Cut the pound cake into 1-inch cubes, trying to make them uniform.
- Layer the trifle: In a large trifle bowl, start with a layer of cake cubes (about one-third). Spread one-third of the pudding mixture over the cake. Add a layer of sliced strawberries. Repeat with another layer of cake, pudding, and blueberries. Finish with a final layer of cake, pudding, and a mix of both berries on top.
- Chill: Cover the trifle with plastic wrap and refrigerate for at least 4 hours, preferably overnight.
- Garnish and serve: Just before serving, add fresh mint leaves on top for color. Serve cold.
Notes
For best results, let the trifle chill overnight. Dry the fruit thoroughly to prevent a watery texture. If using frozen berries, thaw and drain them first. For a dairy-free version, use dairy-free pound cake, oat milk or coconut milk for the pudding, and coconut cream instead of heavy cream. For a gluten-free option, use gluten-free pound cake or ladyfingers.
Nutrition
- Serving Size: 1 serving (about 1/8
- Calories: 320
- Sugar: 24
- Sodium: 280
- Fat: 18
- Saturated Fat: 10
- Carbohydrates: 38
- Fiber: 3
- Protein: 4
Keywords: trifle, berry trifle, Labor Day dessert, no-bake dessert, red white and blue, patriotic dessert, summer dessert