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Best Red White & Blue Labor Day Trifle Recipe

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A no-bake, crowd-pleasing dessert featuring layers of fresh berries, soft pound cake, and billowy whipped cream. Perfect for Labor Day celebrations, this easy trifle comes together in 20 minutes and tastes even better when made ahead.

Ingredients

Scale
  • 1 store-bought pound cake (about 10–12 ounces), cut into 1-inch cubes
  • 1/4 cup simple syrup or honey
  • 2 cups fresh strawberries, hulled and sliced
  • 1 1/2 cups fresh blueberries
  • 1 1/2 cups fresh raspberries
  • 2 tablespoons granulated sugar
  • 1 tablespoon fresh lemon juice
  • 2 cups heavy whipping cream
  • 1/3 cup powdered sugar
  • 1 teaspoon vanilla extract
  • 1/8 teaspoon fine sea salt
  • Extra fresh berries for garnish
  • Fresh mint leaves (optional)
  • 1/4 cup white chocolate shavings (optional)

Instructions

  1. Wash all berries gently in cold water and pat dry. Hull and slice strawberries into 1/4-inch thick pieces. Place sliced strawberries, blueberries, and raspberries in a medium bowl. Sprinkle with 2 tablespoons granulated sugar and 1 tablespoon lemon juice. Toss gently and let sit for 10-15 minutes to macerate.
  2. If using homemade simple syrup, combine 1/4 cup water and 1/4 cup granulated sugar in a small saucepan. Bring to a simmer over medium heat, stirring until sugar dissolves. Remove from heat and cool completely. If using honey, warm slightly.
  3. Cut pound cake into 1-inch cubes. Place on a baking sheet in a single layer.
  4. Lightly brush each cake cube with simple syrup or honey on all sides.
  5. Pour cold heavy whipping cream into a large chilled mixing bowl. Add powdered sugar, vanilla extract, and sea salt. Beat with an electric mixer on medium-high speed until soft peaks form (about 2-3 minutes).
  6. Spoon about one-third of the macerated berries into the bottom of a trifle dish, spreading evenly.
  7. Arrange half of the cake cubes over the berries in a single layer.
  8. Spoon half of the whipped cream over the cake cubes and spread gently to the edges.
  9. Add another third of the berries over the cream layer. Top with remaining cake cubes, then remaining cream, spreading evenly.
  10. Spoon remaining berries over the top layer of cream. Arrange in a pattern if desired.
  11. Cover with plastic wrap and refrigerate for at least 4 hours, preferably overnight.

Notes

For best results, chill overnight. The trifle can be made up to 3 days in advance. For a dairy-free version, use chilled full-fat coconut cream. For a gluten-free option, use gluten-free pound cake. For an adult twist, add a splash of limoncello to the simple syrup.

Nutrition

Keywords: trifle, Labor Day, red white blue, patriotic dessert, no-bake, berry dessert, summer dessert, pound cake trifle

Find it online: https://bitematrix.com/best-red-white-and-blue-labor-day-trifle-recipe/