Description
A patriotic no-bake dessert combining white cake, fresh strawberries, blueberries, and whipped cream. Layers of fruit and fluffy texture make it a light, summery 4th of July centerpiece.
Ingredients
1 prepared white cake (store-bought or homemade), cubed
2 cups fresh strawberries, hulled and sliced
1½ cups fresh blueberries, rinsed
3 cups whipped cream (store-bought or homemade)
½ cup strawberry jam
Red, white, and blue star-shaped sprinkles (optional)
Instructions
Chill the trifle bowl for 20 minutes. Line with parchment paper (optional)
Scatter blueberries at the bottom for a ‘blue base
Layer half the cake cubes over blueberries
Top with half the whipped cream
Arrange sliced strawberries over the whipped cream
Add remaining cake cubes, then spoon remaining whipped cream
Spread strawberry jam on top for a glossy finish
Decorate with optional sprinkles
Refrigerate 4 hours before serving
Notes
Use angel food or pound cake as substitutes
Pat frozen blueberries dry to avoid sogginess
Vegan alternative: use coconut whipped cream
Add lemon curd for a tangy twist
Serve in individual glasses for portion control
Nutrition
- Serving Size: 1 of 8 servings
- Calories: 160
- Sugar: 20g
- Sodium: 30mg
- Fat: 8g
- Saturated Fat: 5g
- Carbohydrates: 25g
- Fiber: 3g
- Protein: 3g
- Cholesterol: 20mg