A stunning layered trifle with fresh berries, vanilla custard, and whipped cream that bursts with patriotic colors. Easy to assemble yet impressive for any Fourth of July gathering!
1/4 cup raspberry liqueur or simple syrup (optional)
Custard Layer:
2 (3.4 oz) packages instant vanilla pudding
3 cups cold whole milk
1 cup sour cream
1 tsp vanilla extract
Fruit Layers:
4 cups fresh strawberries, sliced
3 cups fresh blueberries
1/4 cup granulated sugar (for macerating berries)
Topping:
2 cups heavy whipping cream
1/4 cup powdered sugar
1 tsp vanilla extract
Star-shaped sprinkles and mint leaves for garnish
Instructions
Prep berries: Toss strawberries and blueberries separately with sugar. Let sit 15 minutes to release juices.
Make custard: Whisk pudding mix, milk, sour cream and vanilla until thick. Refrigerate 10 minutes.
Whip cream: Beat heavy cream with powdered sugar and vanilla until stiff peaks form.
Assemble trifle: In a clear glass bowl, layer in this order:
1. ⅓ cake cubes (brush with liqueur if using)
2. ½ custard
3. All strawberries and juices
4. ⅓ cake
5. Remaining custard
6. All blueberries
7. Final cake layer
8. Whipped cream topping
Chill: Refrigerate at least 4 hours (overnight is best).
Garnish: Add sprinkles and mint before serving.
Notes
For non-alcoholic version: Use ¼ cup fruit juice instead of liqueur
Make ahead: Assemble up to 24 hours in advance
Gluten-free option: Use gluten-free angel food cake
Dairy-free option: Substitute coconut milk pudding and coconut whipped cream
Extra festive: Add a layer of raspberries between strawberries and blueberries