Introduction

The Red, White & Blue Trifle Cups transform a simple dessert into a festive centerpiece that delights both the eyes and the palate. Perfect for summer barbecues or patriotic holidays, this colorful treat comes together in just 90 minutes, making it an easy yet impressive choice for any celebration.

Red, White & Blue Trifle Cups Recipe - Recipe Image

Ingredients

2 cups of fresh strawberries, hulled and sliced
2 cups of fresh blueberries
1 batch of angel food cake, cut into cubes (store-bought or homemade)
3 cups of whipped cream (or cool whip for convenience)
1 cup of vanilla pudding (or Greek yogurt for a healthier alternative)
1 tsp of vanilla extract
Fresh mint leaves for garnish
Optional: coconut flakes for added texture

Instructions

Step 1: Wash and prepare the fruits. Hull and slice the strawberries, rinse the blueberries under cold water, and set them aside to dry.
Step 2: Prepare the vanilla pudding according to package instructions or whisk Greek yogurt with vanilla extract for a healthier option.
Step 3: Start layering the trifle cups by placing angel food cake cubes at the bottom, followed by a layer of pudding or Greek yogurt, then add a layer of strawberries and blueberries.
Step 4: Spread a generous layer of whipped cream over the fruit. Repeat the layers until the cups are filled, finishing with whipped cream on top.
Step 5: Refrigerate the trifle cups for at least one hour to allow flavors to meld. Before serving, garnish with fresh mint leaves and sprinkle optional coconut flakes for added texture.

Tips & Variations

Swap strawberries and blueberries with raspberries or blackberries to keep the color theme while trying new flavors.
Use low-fat whipped cream or Greek yogurt to reduce calories and fat.
Add a crunchy layer of nuts or granola for added texture.
For dietary restrictions, substitute angel food cake with gluten-free or whole-grain cake options.

Storage

For best results, assemble the trifle cups just before serving to keep the ingredients fresh. Store leftover components separately in the refrigerator. If you have assembled leftovers, cover the cups tightly or use airtight containers and consume within two days. When reheating, it is best served chilled—no reheating required.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the trifle in advance?

Yes, you can prepare the components ahead of time, but it’s best to assemble the trifle cups just before serving to maintain fresh textures.

What can I substitute for the angel food cake?

Any sponge cake, pound cake, or gluten-free cake can be used as a substitute depending on dietary needs and preferences.

How can I make this recipe vegan?

Use dairy-free whipped cream, coconut yogurt for the pudding layer, and a vegan cake to make a completely plant-based version.

Can I use frozen berries instead of fresh ones?

Yes, frozen berries work well. Just be sure to thaw and drain them slightly beforehand to avoid excess moisture in the trifle.

Red, White & Blue Trifle Cups Recipe

Print Recipe

★★★★★

4.8 from 111 reviews

Delicious Red, White & Blue Trifle Cups are a vibrant, festive dessert featuring layers of fresh strawberries, blueberries, angel food cake, vanilla pudding, and whipped cream. Perfect for patriotic holidays, summer barbecues, or any celebration, this easy-to-make treat combines eye-catching colors with a light, creamy texture in just 90 minutes.

Author: Lila
Prep Time: 30 minutes
Cook Time: 0 minutes
Total Time: 90 minutes
Yield: 6 servings 1x
Category: Dessert
Method: No-Cook
Cuisine: American
Diet: Low Fat

Ingredients

Scale

Fruits

2 cups fresh strawberries, hulled and sliced
2 cups fresh blueberries

Cake

1 batch angel food cake, cut into cubes (store-bought or homemade)

Dairy & Cream

3 cups whipped cream (or Cool Whip for convenience)
1 cup vanilla pudding (or Greek yogurt as a healthier alternative)

Flavorings & Garnish

1 tsp vanilla extract
Fresh mint leaves for garnish
Optional: coconut flakes for added texture

Instructions

Prepare the Ingredients: Wash fresh strawberries and hull them before slicing into thin pieces. Rinse the blueberries under cold water and set aside to dry. These fresh fruits create the vibrant red and blue layers of the trifle.
Create the Pudding Layer: Prepare vanilla pudding according to package instructions or whisk Greek yogurt with vanilla extract to make a smooth, creamy layer that complements the cake and fruit.
Assemble the Trifle Cups: Start by placing a layer of angel food cake cubes at the bottom of each cup. Follow with a generous dollop of vanilla pudding or Greek yogurt, then layer sliced strawberries and blueberries to showcase the red and blue colors.
Add the Whipped Cream: Spread a thick layer of whipped cream over the fruit layers. Repeat the layering process—cake, pudding, fruit, and whipped cream—until the cup is filled to your preference, finishing with a topping of whipped cream.
Chill and Serve: Refrigerate the assembled trifle cups for at least one hour to allow flavors to meld and the dessert to set properly. Just before serving, garnish each cup with a fresh mint leaf and optional coconut flakes for extra flavor and texture.

Notes

Use firm, ripe fruits to maintain texture and avoid sogginess in layers.
Chilling the dessert is essential to meld flavors and set the trifle.
Adjust sweetness according to taste by using plain Greek yogurt or sugar-free pudding.
Substitute angel food cake with gluten-free cakes or sponge cake for dietary needs.
Frozen berries can be used after thawing and draining excess moisture.

Keywords: red white blue trifle, patriotic dessert, angel food cake trifle, summer dessert, berry trifle cups, no-bake dessert, easy festive dessert