4th of July Trifle
Cool and creamy with angel food cake, berries, and a dreamy whipped cream-cheese filling, this 4th of July trifle is summer in a spoonful. Easy to make and utterly festive, it's all about simple, no-bake layers and juicy berries for a crowd-pleasing dessert.
10
servings
Ingredients
Creamy Filling
- 8 oz (225 g) cream cheese softened, full-fat recommended
- 3/4 cup (90 g) powdered sugar
- 1/2 cup (120 ml) sour cream full-fat preferred
- 1 tsp (5 ml) vanilla extract
- 1/4 tsp (1 ml) almond extract
- 1 1/4 cup (300 ml) whipping cream cold
Cake & Berries
- 1 large angel food cake store-bought or homemade
- 1 1/2 cups (225 g) strawberries hulled and sliced
- 1 cup (150 g) blueberries
- 3 tbsp (36 g) granulated sugar divided, for berries
Equipment
- Trifle Bowl
- Hand Mixer
- Mixing bowls
- Serrated Knife
Instructions
- In a large bowl, beat the softened cream cheese with powdered sugar using a hand mixer until very smooth and fluffy. Add sour cream, vanilla, and almond extracts, and mix until fully combined and silky.
- In a separate bowl, whip the cold whipping cream until it doubles in volume and forms soft peaks. Gently fold the whipped cream into the cream cheese mixture until just combined and airy.
- Cut the angel food cake into bite-sized cubes using a serrated knife. Set aside.
- In another bowl, gently toss the sliced strawberries and blueberries with 2 tablespoons of granulated sugar. Let them sit for 5–10 minutes until they begin to release their juices.
- To assemble, layer one-third of the cream mixture in the bottom of a trifle bowl. Top with half the cake cubes, then half the berries (including some juices). Repeat with another layer of cream, the rest of the cake, and most of the remaining berries, finishing with a final cream layer and a burst of berries on top for a festive look.
- Cover and refrigerate for at least 2 hours to chill and allow the flavors to meld before serving.
Notes
Trifle is best enjoyed within 24 hours for optimal texture. If making ahead, reserve some berries to add on top just before serving for a glossy, fresh finish. Try pound cake or mascarpone for rich variations, or toss in raspberries, blackberries, or citrus zest. Store covered and refrigerated; freezing is not recommended due to cream and berry texture changes.
Nutrition
Calories: 315kcal | Carbohydrates: 45g | Protein: 6g | Fat: 13g | Saturated Fat: 8g | Cholesterol: 50mg | Sodium: 210mg | Potassium: 124mg | Fiber: 1g | Sugar: 33g | Vitamin A: 470IU | Vitamin C: 20mg | Calcium: 56mg | Iron: 0.5mg