A no-bake 4th of July Trifle is the perfect way to showcase your patriotic pride when summer berries are in season. A pretty presentation of fresh fruit, cake cubes, pudding, and whipped cream makes a healthy red, white, and blue holiday treat.

4th of July Trifle with strawberries and blueberries.
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Red White and Blue Trifle

Our easy 4th of July Trifle recipe is filled with sweet and fruity flavors, creamy textures, and red, white and blue colors, all displayed in layers until it reaches the top of the trifle dish.

Prepared like a no bake dessert lasagna, with stacks of cake cubes covered with white chocolate pudding, followed by fresh berries, and finished with whipped topping, this patriotic berry trifle is a stunning summer dessert that captures the spirit of the holiday.

If you’d like a little tang added to your pudding layer, you can make a pudding and cream cheese mixture like my Lemon Raspberry Trifle, Lemon Blueberry Trifle and Strawberry Shortcake Trifle – they also contain the appropriate colors for the fourth!

4th of July Trifle Ingredients

4th of July Trifle ingredients.
  • Instant white chocolate pudding: Make sure you use instant pudding mix, not the cook-and-serve kind. I recommend using the Jello brand, but feel free to use your favorite.
  • Milk: This recipe works best with whole milk or 2% milk. Milk alternatives do not work well as they affect how the pudding sets up.
  • Angel food cake: Any store-bought or homemade angel food cake will work for this recipe. You can also create your cake cubes from pound cake, yellow cake, or vanilla cake.
  • Frozen whipped topping: You can also use Cool Whip or make your own homemade whipped cream from scratch. 
  • Fresh strawberries: You can add fresh raspberries for more red color.
  • Fresh blueberries: You can add fresh blackberries (because they have a similar color to blue!).

See the recipe card for full information on ingredients and quantities.

4th of july trifle topped with cool whip, strawberries and blueberries.

How to Make 4th of July Trifle

  1. Prepare The Pudding: Prepare the pudding according to the package directions. Chill until set.
  2. Assemble: Create a single layer of cake cubes at the bottom of the trifle bowl and cover with pudding. Place sliced strawberries around the edge of the bowl, then add a single layer of sliced strawberries over the pudding. Top with blueberries, and finally a layer of whipped topping.
  3. Load More Layers: Repeat the layers as follows: cake cubes, pudding, strawberries and blueberries. Finish with whipped cream on top.
  4. Decorate Your Dessert: Top the trifle with sliced strawberries and blueberries. Cover and chill in the refrigerator for at least 1 hour. 
  5. Serve: Keep refrigerated until you are ready to serve. Enjoy!
Create a single layer of cake cubes at the bottom of the trifle bowl. Spoon half of the white chocolate pudding over the cake cubes. Add a single layer of sliced strawberries and blueberries over the pudding. Spread 1 of the containers of thawed whipped topping over the berries. Repeat the layers. Finish with whipped topping then decorate with sliced strawberries and blueberries.

Serving Suggestions

Find a beautiful trifle bowl (I love this one) with a pedestal so you can see all of the gorgeous layers. If you want one that is more portable, check out this version with a lid.

Want to make them mini? I don’t blame you if you don’t want to share your trifle treat! For individual red white and blue trifles, swap the large trifle bowl for mason jars and make them mini-size (like my S’mores Trifle).

Tips & Variations

  • When cutting your angel food cake, I suggest using a sharp serrated bread knife as it cuts through the delicate texture of the angel food cake with ease and without tearing up the cake too much when cutting. Be sure the cake cubes are uniform in size and tightly fitted to form a sturdy base for your trifle.
  • You can find a premade angel food cake in the bakery section of your local grocery stores (typically between 13oz. – 15 ounces). Alternatively, you can bake a cake from a boxed cake mix or from scratch if you have a recipe you love. You will need to allow extra time to make the cake and let it cool.
  • For convenience, I used all store-bought ingredients from a package or can. However, you can make your own homemade layered parts if you prefer.
  • When adding each layer to your trifle bowl, be careful around the outer edges to keep the cake, fruit, pudding, and whipped cream layers nice and neat. This will ensure that you have a beautiful layered presentation when you are looking at the outside of the bowl.
  • Make sure your berries are washed and patted dry before layering to reduce excess moisture. There’s no need to toss them with extra sugar because their natural sweetness is sufficient!
  • My trifle bowl held 3.25 quarts or 104 ounces. Depending on the size of your trifle bowl, you may end up with extra cake cubes.
4th of July Trifle served in a dessert glass with extra strawberries and blueberries.

Proper Storage

  • To Store: This trifle can be refrigerated and lightly covered with plastic wrap for up to 3 days. Be mindful that the longer the trifle sets, the softer the angel food cake will become due to the moisture from the fruit and pudding in the layers.
  • To Freeze: This dessert is not suitable for freezing. It is best to make and serve it the same day.
  • To Make Ahead: You can make this ahead of time and chill in the refrigerator until ready to serve.
a spoonful of 4th of July Trifle.

More Fourth of July Desserts

If you tried this 4th of July Trifle Recipe or any other recipe on my website, please leave a 🌟 star rating and let me know how it went in the 📝 comments below. Thanks for visiting!!!

5 from 1 vote
5-layer of 4th of July Trifle in a trifle bowl.

4th of July Trifle

Serves — 12
4th of July Trifle is loaded with layers of cake, pudding, and fresh fruit. A healthy and festive way to celebrate Independence Day, Memorial Day, and Labor Day.
Prep Time 20 minutes
Chill Time 1 hour
Total Time 1 hour 20 minutes

Ingredients
  

  • 6.8 ounces (two 3.4ounce) 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 container fresh strawberries washed, stems removed, sliced and pat dry
  • 18 ounces container fresh blueberries washed and dried

Instructions
 

  • Prepare the instant white chocolate pudding following package directions with cold milk. Chill until set.
    6.8 ounces (two 3.4ounce) instant white chocolate pudding, 4 cups cold whole milk
  • In a trifle bowl (approximately 3.25 quarts or 104 ounces), create a single layer of 1-inch cake cubes at the bottom.
    14 ounces store-bought angel food cake
  • Spoon half of the white chocolate pudding over the cake cubes.
  • Layer sliced strawberries along the edges of the bowl for decoration, then add a single layer of sliced strawberries over the pudding.
    32 ounces container fresh strawberries
  • Next add a layer of blueberries over the strawberries. (Ensure berries are thoroughly patted dry before layering to reduce excess moisture)
    18 ounces container fresh blueberries
  • Spread 1 of the containers of thawed whipped topping over the berries.
    16 ounces (two 8-ounce) containers thawed whipped topping
  • Repeat layers: cake cubes, remaining pudding, strawberries and blueberries, ensuring an appealing arrangement.
  • Finish with the remaining container of thawed whipped topping on top.
  • Decorate the top with remaining sliced strawberries and blueberries.
  • Refrigerate the trifle for at least 1 hour before serving. Keep refrigerated until ready to serve.

Jenn’s Notes

Storage:
  • To Store: This trifle can be refrigerated and lightly covered with plastic wrap for up to 3 days. Be mindful that the longer the trifle sets, the softer the angel food cake will become due to the moisture from the fruit and pudding in the layers.
  • To Freeze: This is not a dessert suited for freezing. It is best to make and serve the same day.
  • To Make Ahead: You can make this ahead of time and chill in the refrigerator until ready to serve.
Tips:
  • When cutting your angel food cake, I suggest using a sharp serrated bread knife as it cuts through the delicate texture of the angel food cake with ease and without tearing up the cake too much when cutting. Be sure the cake cubes are uniform in size and tightly fitted to form a sturdy base for your trifle.
  • You can find a premade angel food cake in the bakery section of your local grocery stores (typically between 13oz. – 15 ounces). Alternatively, you can bake a cake from a boxed cake mix or from scratch if you have a recipe you love. You will need to allow extra time to make the cake and let it cool.
  • For convenience, I used all store-bought ingredients from a package or a can. Feel free to make your own homemade layered parts if you prefer.
  • When adding each layer to your trifle bowl, be careful around the outer edges to keep the cake, fruit, pudding, and whipped cream layers nice and neat. This will ensure that you have a beautiful layered presentation when you are looking at the outside of the bowl.
  • Make sure your berries are washed and patted dry before layering to reduce excess moisture. There’s no need to toss them with extra sugar because their natural sweetness is sufficient!
  • My trifle bowl was 3.25 quarts or 104 ounces. You may end up with extra cake cubes, depending on the size of your trifle bowl.

Nutrition Info

Calories: 185kcal | Carbohydrates: 36g | Protein: 6g | Fat: 3g | Saturated Fat: 2g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 1g | Cholesterol: 10mg | Sodium: 202mg | Potassium: 316mg | Fiber: 3g | Sugar: 22g | Vitamin A: 165IU | Vitamin C: 49mg | Calcium: 143mg | Iron: 1mg

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