Name: Red, White & Blue Trifle Cups for Festive Celebrations Recipe
Prep time: 30 min
Total time: 1 h 30 min
Cuisine: American
Ingredients: 2 cups fresh strawberries, hulled and sliced; 2 cups fresh blueberries; 1 batch angel food cake, cut into cubes (store-bought or homemade); 3 cups whipped cream (or Cool Whip for convenience); 1 cup vanilla pudding (or Greek yogurt for a healthier alternative); 1 tsp vanilla extract; Fresh mint leaves; Coconut flakes

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Introduction

The Red, White & Blue Trifle Cups are a vibrant and festive dessert perfect for summer barbecues and patriotic holidays. This easy-to-make treat combines fresh berries, fluffy angel food cake, creamy pudding, and whipped cream to create a stunning centerpiece that delights both the eyes and palate.

The image shows a clear glass cup dessert with four visible layers. The bottom layer is a dark blue-purple cluster of fresh blueberries. Above it is a bright red gelatin layer with whole blueberries inside, giving it a shiny and smooth texture. The third layer is a smooth blue gelatin layer, lighter in color and translucent. On top of that is a thick, white whipped cream layer with soft, fluffy swirls. The dessert is finished with a topping of fresh fruit, including whole raspberries, halved strawberries, and whole blueberries, adding vibrant red and blue colors. The glass cups sit on a white marbled surface with some scattered blueberries around. photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 cups of fresh strawberries, hulled and sliced
2 cups of fresh blueberries
1 batch of angel food cake, cut into cubes (store-bought or homemade)
3 cups of whipped cream (or Cool Whip for convenience)
1 cup of vanilla pudding (or Greek yogurt for a healthier alternative)
1 tsp of vanilla extract
Fresh mint leaves for garnish
Optional: coconut flakes for added texture

Instructions

Step 1: Wash and prepare your fruits. Hull the strawberries and slice them thinly. Rinse the blueberries under cold water and set aside to dry.
Step 2: In a medium bowl, prepare the vanilla pudding following package instructions, or whisk Greek yogurt with vanilla extract for a healthier option.
Step 3: Begin layering the trifle cups by placing a layer of angel food cake cubes at the bottom. Add a layer of the pudding or yogurt, then top with a layer of strawberries and blueberries.
Step 4: Spread a generous layer of whipped cream over the fruit layer. Repeat the layers until the cups are filled, finishing with whipped cream on top.
Step 5: Refrigerate the trifle cups for at least one hour to allow the flavors to meld. Before serving, garnish each cup with fresh mint leaves and sprinkle with coconut flakes if desired.

Tips & Variations

Substitute raspberries or blackberries for the strawberries or blueberries to suit seasonal availability or taste preferences.
For a healthier version, replace whipped cream with Greek yogurt and use whole-grain or gluten-free cake instead of angel food cake.
Add nuts or granola between layers for added crunch and texture.
Use dairy-free whipped cream and vegan cake to make this recipe plant-based.

Storage

To keep the trifle fresh, assemble the cups just before serving. If you have leftovers, store them covered in airtight containers in the refrigerator and consume within two days. When reheating is needed, it’s best to enjoy the trifle cold as warming can affect the texture of the cream and fruits.

How to Serve

The dessert is served in a clear glass cup with four visible layers. The bottom layer is made of fresh, dark blue blueberries that look round and juicy. On top of that is a thick, shiny layer of red jelly, which is smooth and slightly translucent. Above the jelly is a bright blue creamy layer, soft and slightly swirled in texture. The next layer is white whipped cream, fluffy and piped with a soft swirl pattern. The top is decorated with a mix of fresh red raspberries, strawberries cut in half, and a few blueberries, all fresh and vibrant in color. The setting is a white marbled texture which adds cleanliness and brightness to the image. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the trifle in advance?

You can prepare the components a day ahead, but it’s best to assemble the trifle cups just before serving to maintain texture and freshness.

What can I substitute for the angel food cake?

Any sponge cake, pound cake, or a gluten-free cake works well as a substitute depending on your dietary needs.

How can I make this recipe vegan?

Use dairy-free whipped cream, coconut yogurt instead of pudding, and a vegan cake to create a fully plant-based version of this trifle.

Can I use frozen berries instead of fresh ones?

Yes, frozen berries can be used, but it’s best to thaw and drain them slightly beforehand to prevent excessive moisture in the trifle.