Red White And Blueberry Trifle Recipe

Celebrate the 4th of July or any summer occasion with this stunning Red, White, and Blueberry Trifle! Layers of fluffy white chocolate whipped cream, juicy macerated strawberries, confetti cake, and blueberries create a show-stopping dessert perfect for picnics, barbecues, or potlucks. Easily customizable and make-ahead friendly, this recipe lets you enjoy your summer without spending hours in the kitchen. Makes 1 large trifle bowl or 10-12 individual servings.

Prep Time 60 mins
Cook Time 1560 mins
Calories 1016.7 kcal
Protein 21g
Rating 5.0 (1 Reviews)
Red White And Blueberry Trifle 36

Recipe Actions

Share this recipe:

Recipe Author

Chef Forktionary, author of this recipe

Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Red White And Blueberry Trifle

Cook Smarter with Sous, Your Kitchen Companion

Missing an ingredient for this Red White And Blueberry Trifle? Need a perfect wine pairing or a healthy side dish idea? Don't guess—ask Sous! Your AI-powered sous-chef is ready to help you swap ingredients, adjust serving sizes, and discover flavor tips in seconds.

How to Make Red White And Blueberry Trifle

  1. **Blueberry & White Chocolate Whipped Cream:**
  2. Gently melt 6 ounces of white chocolate in a microwave-safe bowl in 30-second intervals, stirring until smooth.
  3. Heat 2 cups heavy cream in a saucepan over medium heat until it just begins to simmer.
  4. Pour half of the hot cream over the melted chocolate, whisking constantly until glossy and smooth.
  5. Add the remaining cream and whisk until fully combined. For a smoother texture, use a hand blender.
  6. Refrigerate for at least 6 hours or overnight.
  7. In a chilled bowl, beat the chilled cream with an electric mixer until soft peaks form.
  8. Add 2 tablespoons lime juice, 1 tablespoon lime zest, a pinch of salt, and 1/2 cup blueberry preserves. Beat until medium peaks form. Do not overwhip.
  9. Refrigerate until ready to assemble.
  10. **Confetti Cake:**
  11. Preheat oven to 325°F (160°C). Grease and flour a 9x13 inch baking pan.
  12. Whisk together 2 cups all-purpose flour, 2 teaspoons baking powder, 1 teaspoon baking soda, and 1/2 teaspoon salt.
  13. In a large bowl, whisk together 1 cup vegetable oil, 1 3/4 cups granulated sugar, and 2 large eggs until smooth.
  14. Add 1 cup buttermilk and 1 teaspoon vanilla extract; whisk until combined.
  15. Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
  16. Stir in 1/2 cup rainbow sprinkles.
  17. Pour batter into the prepared pan and bake for 18-25 minutes, or until a wooden skewer inserted into the center comes out clean.
  18. Let cool completely before cutting into 2-inch cubes.
  19. **Macerated Strawberries:**
  20. Hull and slice 2 pounds of strawberries into 1/4-inch thick coins.
  21. Place strawberries in a bowl and toss with 1/2 cup granulated sugar, 1 tablespoon lemon zest, and 2 tablespoons lemon juice.
  22. Let sit for at least 15 minutes to allow juices to release.
  23. **Assembly:**
  24. Layer cake cubes, whipped cream, and macerated strawberries in your trifle bowl or individual serving glasses, repeating layers until all ingredients are used.
  25. Refrigerate for at least 30 minutes before serving.
  26. **White Chocolate Firework Stars (Optional):**
  27. Melt 4 ounces white chocolate as directed above.
  28. Spread onto parchment paper and sprinkle with popping candy.
  29. Once set, use a star-shaped cookie cutter to cut out shapes (or break into shards).
  30. Refrigerate until ready to use.
  31. Garnish trifle with white chocolate stars or other festive toppings.

Nutrition Information (Approximate per serving)

Sodium

30 g

Sugar

325g

Fat

134g

Carbs

38g

Recipe Tags (Choose a tag and find related recipes!)

Time To Make Course Main Ingredient Preparation Occasion Desserts Fruit 1 Day Or More Holiday Event Cakes Chocolate Cake Fillings And Frostings Independence Day