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red, white, blue trifles

Red, White, Blue Trifles

A vibrant and beautiful dessert with layers of cake, lemon cream, and fresh berries coated in jam make these individual treats festive and satisfying.

Prep Time 10 minutes
Chilling Time 1 hour
Servings 6


  • 1 loaf angel food or pound cake cut into 1/2 inch cubes
  • 3.5 cups fresh strawberries (chopped) and blueberries
  • 1/4 cup raspberry jam warmed
  • 1 cup lemon curd homemade or store bought
  • 2 cups heavy whipping cream
  • 3 tablespoons granulated sugar
  • 1 teaspoon vanilla extract


  1. Use dessert cups, small trifle bowls, or stemless wine glasses.

    Make cake OR use store-bought. Cut into 1/2 inch cubes.

    Wash, Hull, and chop strawberries and add to a large bowl with blueberries.

    Warm Jam in a small microwaveable bowl for 30 seconds. Then pour over the berries and toss to coat. Set aside.

    Make the lemon cream:

    Use homemade or store-bought lemon curd. Whip the heavy cream in a large bowl with sugar and vanilla extract. Then fold in the lemon curd.

    To layer of the trifles, begin with a layer of cubed cake. Press it down into the dishes. Then spoon on jammy berries.

    Add the lemon cream and spread to the edges of cup.

    Then repeat the steps. Lastly. top each trifle with some fresh berries or any leftover jammy berries.

    Add a sprig of mint for garnish. Optional. Chill the individual trifles for approx. 1 hour before serving.

Recipe Notes

To make one large trifle, double the ingredients.

You can always substitute store-bought lemon curd, cake, and whipped topping!

Also, use cake of choice: pound cake, angel food cake, or ladyfingers work best.