Fresh Red White and Blue Berry Trifle in Mason Jars
A quick and easy patriotic dessert featuring layers of fresh berries, creamy whipped cream with cream cheese, and airy cake cubes served in Mason jars for a visually striking and crowd-pleasing treat.
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Total Time: 1 hour 20 minutes
- Yield: 6 servings 1x
- Category: Dessert
- Cuisine: American
Ingredients
- 1 ½ cups fresh strawberries, hulled and sliced
- 1 cup fresh blueberries
- ½ cup fresh raspberries (optional)
- 1 cup heavy whipping cream, cold
- 4 oz cream cheese, softened
- ¼ cup powdered sugar (adjust to taste)
- 1 tsp vanilla extract
- 3 cups angel food cake or pound cake, cut into 1-inch cubes
- Fresh mint leaves (optional, for garnish)
- Toasted sliced almonds or granola (optional, for garnish)
Instructions
- Prepare the Cream Layer: Beat softened cream cheese until smooth using an electric mixer. In a separate chilled bowl, whip heavy cream with powdered sugar and vanilla extract until soft peaks form. Gently fold whipped cream into cream cheese until combined and fluffy. Refrigerate to keep cold.
- Prep the Fruit: Wash, hull, and slice strawberries. Rinse blueberries and raspberries, pat dry. Set aside in separate bowls.
- Cut the Cake: Slice angel food or pound cake into 1-inch cubes, keeping pieces neat and airy.
- Layer the Trifle: Place about ¼ cup (30 g) of cake cubes at the bottom of each Mason jar. Spoon about 2 tablespoons (30 ml) of cream mixture over the cake. Add a layer of strawberries, then a dollop of cream.
- Continue layering with blueberries, more cake cubes, cream, and finish with raspberries on top. Layers should be even but rustic.
- Garnish and Chill: Top each jar with fresh mint or toasted almonds if desired. Refrigerate for at least 1 hour before serving to let flavors meld and cream set.
Notes
Do not over-whip the cream to avoid grainy texture; stop at soft peaks. Fold whipped cream gently into cream cheese to keep mixture fluffy. Refrigerate assembled trifles for at least 1 hour before serving. For dairy-free version, substitute cream cheese with vegan alternative and heavy cream with coconut cream. Frozen berries can be used if thawed and drained well. Cake can be angel food, pound cake, or sponge cake depending on preference. Leftovers keep up to 2 days refrigerated.
Nutrition
- Serving Size: One 8 oz Mason jar
- Calories: 250
- Fat: 15
- Carbohydrates: 25
- Protein: 3
Keywords: patriotic dessert, berry trifle, Mason jar dessert, easy summer dessert, red white and blue dessert, no-bake dessert, quick dessert