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These patriotic trifle cups are a delicious and easy dessert. I made them for dinner with hubby’s parents before watching fireworks for the 4th of July and they are the perfect light but tasty and refreshing dessert for a hot summer night.
The layers showcase patriotic colors with the blue blueberries, juicy red strawberries and white whipped cream making it a perfect Independence Day treat!
If you have kids this is a good dessert for them to help you create.
This recipe will make 8 servings.
- 2lbs Fresh Strawberries (2 16 oz containers)
- 18oz Fresh Blueberries
- 1 SaraLee Pound Cake
- 16oz (1lb) Cool Whip (or your favorite whipped cream)
- 8 clear 16oz cups
Prep Your Berries
Rinse both the strawberries and blueberries. Hull the strawberries and cut them into bite size pieces that are similar in size.
Prep the Pound Cake
First cut the pound cake into half-inch slices.
Cut each slice into 8 even pieces and set aside.
If you decide to use smaller cups then you may want to cut these into smaller pieces.
Assemble Your Patriotic Trifle Cups
I suggest using clear cups so that your guests can see the layers of yummy goodness. Since we brought these to a pre-firework picnic I went with disposable solo cups that we found at the grocery store.
If you’re hosting a classy dinner party then using wine glasses would look nice. You can also use one big bowl and dish out portions like a normal trifle.
You’re going to layer your ingredients twice in each cup. Start with a layer of pound cake then a layer of berries and then a layer of whipped cream. Smooth the top to create an even layer.
Repeat this process for your second layer.
Finish up with a few berries on top. Cover the cups and keep refrigerated until ready to serve.
That’s it. Pretty simple, right? But so delicious.
I didn’t measure but used 5-6 pieces of pound cake per layer and 2-3 spoonfuls of berries per layer. I did have a few berries left over.
You can prep these a day or two in advance but make sure to cover them and keep refrigerated.
If you’re taking these trifle cups to a picnic or barbecue, an insulated bag can help keep them cool and upright.
Patriotic Trifle Cups
- cutting board
- 2 lbs fresh strawberries 2 16oz containers
- 18 oz fresh blueberries
- 1 SaraLee pound cake
- 16 oz Cool Whip or your favorite whipped cream
- 8 16 oz cups
- Rinse both the strawberries and blueberries.
- Hull the strawberries and cut them into bite size pieces that are similar in size.
- Cut pound cake into half-inch slices. Cut each slice into 8 even pieces. Set aside.
Layer ingredients in cups.
- Start with a layer of pound cake (5-6 pieces).
- Add a layer of berries (2-3 spoonfuls).
- Top with a layer of whipped cream. (1-2 spoonfuls). Smooth the top to create an even layer.
- Repeat layering process.
- Finish up with a few berries on top.
- Refrigerate until ready to serve.
I hope you try these easy and delicious patriotic trifle cups for your next cookout (or the next time you need a quick sweet treat.) It’s a great recipe to have the whole family help create!
Hi, my name is Katy. I started this blog to help you infuse life with ease and joy by sharing recipes and tips for your fertility and lifestyle.
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