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Red, White, and Blue Trifle

Jessica Fisher · July 3, 2009 · Leave a Comment

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A dessert in a glass cup on a table, with Whipped cream
If you have leftover pound cake for an earlier dessert — or a cake pop activity, save the scraps. They will make a delicious sweet dish when coupled with whipped cream and fresh fruit. What a fine thing it is!

cake, berries, and cream in small trifle dish
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Red, White, and Blue Trifle

This dessert is cool and light, perfect for a summer holiday. Cherries, blueberries, strawberries, and raspberries combine together with cake and cream for a deliciously festive treat.
Prep Time20 mins
Total Time20 mins
Course: Dessert
Cuisine: American
Keyword: berries, berry dessert, berry trifle, blueberries, blueberry, cake, cherries, fruit, fruit trifle, pound cake, raspberries, strawberries, strawberry, trifle
Servings: 2
Calories: 728kcal
Author: Jessica Fisher

Ingredients

  • 1 cup fresh sweet cherries
  • 1 cup  blueberries
  • 1 cup strawberries (sliced)
  • 1 cup raspberries
  • 8 slices poundcake or other favorite cake, cut into cubes
  • 3 cup whipped cream

Instructions

  • Reserve 4 cherries for the garnish. Pit and halve the rest.
  • In a large mixing bowl, combine the cherries, blueberries, strawberries, and raspberries. Stir gently to combine.
  • Lay out four large ramekin dishes.
  • Cover the bottom of each dish with cake cubes. Layer on 1/2 c berries. Top with a dollop of whipped cream.
  • Repeat the layers, ending with whipped cream. Garnish each with a cherry.
  • Chill until ready to serve.

Nutrition

Calories: 728kcal | Carbohydrates: 122g | Protein: 12g | Fat: 24g | Saturated Fat: 13g | Cholesterol: 191mg | Sodium: 652mg | Potassium: 698mg | Fiber: 10g | Sugar: 76g | Vitamin A: 885IU | Vitamin C: 71mg | Calcium: 210mg | Iron: 4mg

Filed Under: Dessert, Recipe

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