Description
This vibrant Summer Berry Trifle features layers of fresh strawberries, blueberries, creamy vanilla pudding, whipped topping, and fluffy pound cake. It’s the perfect no-bake dessert for warm weather gatherings, picnics, or celebrations.
Ingredients
Scale
Essentials:
- 16 ounces fresh strawberries, sliced
- 2 tablespoons sugar (divided)
- 1 tablespoon lemon juice (divided)
- 16 ounces fresh blueberries
- 1 (5.9 ounce) package instant vanilla pudding mix
- 3 cups cold whole milk (or preferred milk)
- 12 ounces whipped topping, thawed
- 2 loaves pound cake, cut into 1-inch cubes
Optional Add-Ons:
- Raspberries or blackberries
- Fresh mint leaves for garnish
- Almond slivers for crunch
- Chocolate shavings for indulgence
Substitutions and Shortcuts:
- Honey, agave syrup, or sugar substitutes instead of sugar
- Dairy-free milk and whipped topping alternatives
- Gluten-free pound cake for a gluten-free version
- Store-bought pudding and whipped topping to save time
Instructions
- Macerate the berries: In two separate bowls, combine strawberries with 1 tbsp sugar and lemon juice, and blueberries with the other 1 tbsp sugar and lemon juice. Let sit for 30 minutes.
- Prepare the pudding: In a large bowl, beat instant vanilla pudding mix with cold milk until smooth. Let it rest for 5 minutes, then gently fold in the whipped topping.
- Start layering: In a trifle bowl or deep glass dish, layer ⅓ of the pound cake cubes at the bottom.
- Add fruit and cream: Top with ⅓ of the strawberries, ⅓ of the blueberries, then ⅓ of the pudding mixture. Repeat layers until all ingredients are used, ending with pudding on top.
- Chill: Cover and refrigerate for at least 2–3 hours, preferably overnight, to allow the flavors to meld.
- Serve: Scoop out with a large spoon, ensuring you get every layer. Store leftovers covered in the refrigerator for up to 3 days.
Notes
- Use a clear glass bowl for the prettiest presentation.
- Garnish with mint leaves or fresh berries right before serving.
- To prevent sogginess, layer and chill just a few hours before serving if using very juicy fruits or a very soft cake.
- Prep Time: 30 minutes
- Cook Time: 0 minutes (no bake)
- Category: Dessert
- Method: No-Bake
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 280
- Sugar: 25g
- Sodium: undefined
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: undefined
- Trans Fat: undefined
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 4g
- Cholesterol: undefined
Keywords: summer berry trifle, no bake dessert, fresh berry trifle, easy trifle recipe, fruit pudding trifle, patriotic dessert, Fourth of July trifle