Yields: 12-14 Servings
Prep Time: 45 minutes
Chill Time: 4 hours (or overnight)
Total Time: 4 hours 45 minutes (mostly hands-off chilling)
Recipe Intensity: Easy
Ingredients
For the Cake & Berries:
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1 (9×13-inch) prepared vanilla pound cake or angel food cake (about 12-16 oz), store-bought or homemade
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2 pints fresh strawberries, hulled and sliced
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2 pints fresh blueberries
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2 tablespoons granulated sugar (for macerating the strawberries)
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1 tablespoon lemon juice
For the Creamy Cheesecake Filling:
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16 ounces (2 blocks) full-fat cream cheese, softened to room temperature
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1 ½ cups powdered sugar, sifted
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2 teaspoons vanilla extract
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3 cups cold heavy whipping cream
For the “White” Vanilla Pudding Layer (Optional but Recommended):
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1 (3.4 oz) box instant vanilla pudding mix
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1 ½ cups cold whole milk
For Garnish:
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Additional whole strawberries and blueberries
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Fresh mint sprigs
Step-by-Step Instructions
Step 1: Prepare the Berries
This step, called maceration, is key for a saucy, flavorful berry layer. In a medium bowl, combine the sliced strawberries with the 2 tablespoons of granulated sugar and 1 tablespoon of lemon juice. Toss gently to coat. Let them sit for at least 20-30 minutes, stirring occasionally. The sugar will draw out the strawberries’ natural juices, creating a light syrup. Keep the blueberries separate.
Step 2: Create the Creamy Cheesecake Filling
In the bowl of a stand mixer fitted with the paddle attachment, beat the softened cream cheese on medium speed until it is completely smooth and free of lumps, scraping down the bowl as needed. This is crucial for a silky filling.
Add the sifted powdered sugar and vanilla extract. Beat again on low speed initially to avoid a sugar cloud, then increase to medium until the mixture is smooth and well-combined.
Switch to the whisk attachment. With the mixer on low, gradually pour in the cold heavy whipping cream. Once most of the cream is incorporated, increase the speed to medium-high and whip for 2-4 minutes, until the mixture is thick, spreadable, and holds medium-stiff peaks. Be careful not to over-whip, or it can become grainy. Set aside.
Step 3: Prepare the Cake and Optional Pudding Layer
Cut the vanilla pound cake or angel food cake into 1-inch cubes. If using angel food cake, its lighter texture will create a fluffier trifle.
For the optional vanilla pudding layer, which adds a beautiful pure white stripe and extra creaminess, simply whisk the instant pudding mix with the 1 ½ cups of cold milk for 2 minutes until it begins to thicken. Let it set for 5 minutes.
Step 4: The Grand Assembly – Building the Layers
Now for the fun part! You will need a large, clear glass trifle bowl (a 4-5 quart capacity is ideal) to showcase the beautiful layers.
First Layer (Red): Spread one-third of the cubed cake in an even layer at the bottom of the trifle bowl. Using a slotted spoon to drain excess juice, spoon half of the macerated strawberries over the cake. Drizzle a few tablespoons of the strawberry juice over the top for extra moisture.
Second Layer (White): Spoon and spread one-third of the cheesecake filling over the berries. If using the vanilla pudding, you can now spoon half of it over the cheesecake layer for a distinct white stripe.
Third Layer (Blue): Add another third of the cake cubes. Top with all of the fresh blueberries.
Fourth Layer (White): Add another third of the cheesecake filling (and the remaining vanilla pudding, if using).
Fifth Layer (Red & Finale): Add the final layer of cake cubes. Top with the remaining macerated strawberries and their juice. Finish by spreading the last third of the cheesecake filling over the top, creating a smooth, white canvas for your garnish.
Step 5: Chill to Perfection
Cover the trifle bowl tightly with plastic wrap and refrigerate for at least 4 hours, but ideally overnight. This waiting period is non-negotiable. It allows the cake to soften, the flavors to meld, and the trifle to set for perfect slicing.
Step 6: Garnish and Serve
Just before serving, create a beautiful patriotic design on top with your reserved whole berries. A classic flag design (rows of blueberries in the top left corner and stripes of sliced strawberries) is always a showstopper. Add a few fresh mint sprigs for a touch of green.
To serve, use a large spoon to dig down to the bottom of the bowl, ensuring each guest gets a perfect cross-section of all the glorious layers.
Chef’s Notes & Recipe Variations
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The Cake Choice: A denser pound cake will hold its shape better and provide a richer bite, while angel food cake will be lighter and airier. Both are excellent choices.
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Preventing Soggy Cake: Don’t let the cake sit in the macerated strawberry juice for too long before chilling. Assembling in a timely manner and letting the chill do the work is the best approach.
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Make it Lighter: For a lighter filling, you can use 8 oz of cream cheese and fold in 8 oz of thawed whipped topping (like Cool Whip) instead of whipping the heavy cream.
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Flavor Twists:
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Lemon Zest: Add the zest of one lemon to the cheesecake filling for a bright, citrusy note.
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Almond Extract: Add ½ teaspoon of almond extract to the cheesecake filling to complement the berries beautifully.
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Mixed Berry: Use a combination of raspberries, blackberries, and blueberries for a different berry medley.
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Individual Servings: Layer the ingredients in clear plastic cups or mason jars for adorable, pre-portioned individual trifles.
Storage
This trifle must be stored in the refrigerator, covered, for up to 2 days. The berries will continue to release moisture, so it is best enjoyed within 24-48 hours of assembly for ideal texture.
Nutrition Information
(Please note: The following nutrition information is an estimate and can vary significantly based on the specific cake and ingredients used.)
Serving Size: 1/12 of the trifle
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Calories: ~480
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Total Fat: 30g
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Saturated Fat: 18g
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Cholesterol: 110mg
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Sodium: 280mg
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Total Carbohydrates: 48g
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Dietary Fiber: 3g
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Sugars: 35g
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Protein: 6g
Dietary Note: This recipe is vegetarian. It contains gluten (unless using a gluten-free cake), dairy, and eggs (if using a cake that contains them). It is high in saturated fat and sugar, characteristic of a celebratory dessert.