Red, White and Blueberry Trifle
Make Red, White and Blueberry Trifle for festive gatherings—layered cake, creamy white filling, and fresh berries in a show-stopping dish.
Ingredients
- 10 oz angel food cake (cut into 1-inch cubes*)
- 2 pints strawberries (sliced)
- 2 pints blueberries
- 6 tbsp fat-free sweetened condensed milk (I used Borden Eagle)
- 1 1/2 cups cold water
- 1 1-ounce package white chocolate or cheesecake instant pudding mix (fat-free, sugar-free)
- 12 ounces frozen whipped topping (thawed (I like TruWhip))
Instructions
Step 1: Whisk the sweetened condensed milk and water together
In a medium mixing bowl, whisk the 6 tablespoons of fat-free sweetened condensed milk with 1 1/2 cups cold water until completely combined and smooth. Pour in the 1-ounce packet of white chocolate/cheesecake instant pudding mix and whisk vigorously for about two minutes until the powder is fully hydrated and the mixture looks glossy and slightly thickened. Let the bowl rest for two minutes so the pudding soft-sets and the texture becomes a satiny, slightly mousse-like base.
Step 2: Fold in the whipped topping to finish the cream
Gently fold the thawed frozen whipped topping into the soft-set pudding mixture with a spatula, working carefully so the filling stays airy and light — you want a silky, billowy white cream with soft peaks, not dense or runny. Transfer some of this cream into a piping bag and leave the rest in the mixing bowl; the filled piping bag will help you lay down an even layer in the trifle without tearing the cake.
Step 3: Build the foundation with cake cubes
Place half of the 1-inch angel food cake cubes evenly across the bottom of a clear 14-cup trifle dish so the layer is uniform and airy. Keep the remaining cubes in their bowl nearby. This first cake layer should look light and slightly irregular, the tiny crumbs and edges visible to promise tender texture.
Step 4: Add the first fruit and cream layers
Sprinkle a generous, even layer of blueberries over the cake so small bursts of deep blue peek through the gaps. Using the piping bag or a spoon, distribute half of the prepared cream over the blueberries and smooth it gently so the cream blankets the fruit without crushing it, leaving the berries visible through the glass sides.
Step 5: Continue layering with strawberries and cake
Top the cream with a ring of bright red sliced strawberries arranged so their white interior contrasts the red exterior. Add the remaining cake cubes in an even second layer, then scatter more blueberries and pipe or spoon on the remaining cream, keeping the layers distinct and the textures — fluffy cake, satiny cream, and whole fruit — clearly visible through the glass.
Step 6: Finish, chill, and present
Arrange the final layer of sliced strawberries and whole blueberries on top in a pretty, radial pattern with a single plump strawberry at the center for a focal point; press a few berries slightly into the cream so some shine with a hint of juice. Cover the trifle and refrigerate for at least one hour to let the layers set.
Notes
- Chill the trifle for at least 1 hour before serving to let layers set.
- Use fresh, ripe berries for best texture and flavor.
- If using frozen berries, thaw and drain to avoid excess liquid.
- Substitute fresh whipped cream for whipped topping if preferred, stabilize if making ahead.
- Brush cake cubes with Limoncello or berry liqueur for an adult twist.