Red White and Blue Mini Trifles

Red White and Blue Mini Trifles


Celebrate your summer holidays with a burst of color and flavor with these Red White and Blue Mini Trifles! Perfect for patriotic gatherings like Memorial Day, Independence Day, or any summer party, these individual trifles are easy to make and sure to impress.

Red White and Blue Mini Trifles in cups

Featuring layers of store-bought angel food cake or pound cake, fresh strawberries, and blueberries, topped with homemade whipped cream, these trifles are both delicious and visually stunning. Serve them in clear plastic cups or mason jars to showcase the festive red, white, and blue layers.

ingredients for Red White and Blue Mini Trifle

Whether you’re hosting a barbecue or enjoying a quiet evening at home, these mini trifles are the perfect dessert to celebrate the season!

What are substitutions that I can make?

Substitute the fresh whipped cream with a tub of Cool Whip or canned whipped cream. Instead of angel food cake or pound cake, use white cake. Use raspberries instead of strawberries or a mix of both.

Can I use a store-bought cake for this recipe?

Yes, using a store-bought angel food cake or pound cake saves time and works perfectly for these mini trifles.

What if I don’t have fresh berries?

I wouldn’t use frozen berries due to excess moisture.

spoon with some Red White and Blue Mini Trifle

Layer Neatly: To ensure your trifles look as good as they taste, use a spoon or piping bag to carefully add each layer. This helps maintain clean, even layers of cake, berries, and whipped cream.

Chill for Best Flavor: While the trifles can be enjoyed immediately, chilling them in the refrigerator for at least 2 hours allows the flavors to meld together and enhances the overall taste.

Use Fresh Ingredients: For the best results, use fresh strawberries and blueberries. If fresh berries are not available, frozen berries can be used, but make sure to thaw and drain them well to avoid excess moisture.

Customize Your Layers: Feel free to add extra ingredients to your trifles, such as a layer of lemon zest, lemon juice, or white chocolate pudding mix, for a unique twist.

Alternative Cake Options: While angel food cake and pound cake are classic choices, you can also use sponge cake or a white cake mix if you prefer.

Serving Size Flexibility: If you don’t have 8-ounce mason jars or 9-ounce clear plastic cups, you can use any similar-sized container. Adjust the number of layers accordingly to fit the container size.

Quick Whipped Cream: If you’re short on time, using store-bought Cool Whip instead of homemade whipped cream can be a convenient alternative.

Red White and Blue Mini Trifles

  1. Set out 6 (9-ounce) clear plastic cups or 6 (8-ounce) mason jars. In the bowl of a stand mixer with the whisk attachment or a hand mixer, prepare the whipped cream by combining the heavy whipping cream, powdered sugar and vanilla; beat on high speed until stiff peaks form (about 2-3 minutes).whipping cream, powdered sugar and vanilla in a bowl
  2. To arrange the trifles, place 1 layer of cake cubes into the bottom of each cup.cake cubes in a plastic cup
  3. Add a layer of strawberry pieces (just enough to cover the cake).chopped strawberries added to cup
  4. Spoon some whipped cream on top of the strawberries.whipped cream added to cups
  5. Then place another cake layer on top of the whipped cream. Add a layer of blueberries.blue berries added to cup
  6. Top with a last layer of whipped cream. Decorate with additional blueberries and strawberries, if desired. For best taste, cover and refrigerate for at least 2 hours before serving.

More 4th of July Recipes We Love

click the stars to rate!

Red White and Blue Mini Trifles

Celebrate your summer holidays with a burst of color and flavor with these Red White and Blue Mini Trifles!

Prevent your screen from going dark

  • Set out 6 (9-ounce) clear plastic cups or 6 (8-ounce) mason jars. In the bowl of a stand mixer with the whisk attachment or a hand mixer, prepare the whipped cream by combining the heavy whipping cream, powdered sugar and vanilla; beat on high speed until stiff peaks form (about 2-3 minutes).

  • To arrange the trifles, place 1 layer of cake cubes into the bottom of each cup. Add a layer of strawberry pieces (just enough to cover the cake). Spoon some whipped cream on top of the strawberries. Then place another cake layer on top of the whipped cream. Add a layer of blueberries. Top with a last layer of whipped cream.

  • Decorate with additional blueberries and strawberries, if desired.

  • For best taste, cover and refrigerate for at least 2 hours before serving.

Calories: 401kcal | Carbohydrates: 109g | Protein: 11g | Fat: 15g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Cholesterol: 45mg | Sodium: 818mg | Potassium: 335mg | Fiber: 2g | Sugar: 61g | Vitamin A: 607IU | Vitamin C: 25mg | Calcium: 167mg | Iron: 1mg

Nutritional Disclaimer: Family Fresh Meals is not a dietician or nutritionist, and any nutritional information shared is only an estimate. We recommend running the ingredients through an online nutritional calculator if you need to verify any information.

Sharing of this recipe is encouraged and appreciated. Copying of full recipe to any social media is prohibited.

Did You Make This Recipe?

Make sure to share it with me below!



Source link

Leave a Reply

Your email address will not be published. Required fields are marked *