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Labor Day Red White and Blue Berry Trifle

Labor Day red white and blue berry trifle - featured image
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A stunning no-bake dessert featuring layers of tender cake, creamy vanilla custard, and fresh berries. Perfect for Labor Day gatherings, this trifle comes together in under 30 minutes and feeds a crowd.

Ingredients

Scale
  • 2 cups whole milk
  • 1/2 cup granulated sugar
  • 4 large egg yolks
  • 3 tablespoons cornstarch
  • 1 teaspoon vanilla extract
  • 2 tablespoons unsalted butter
  • 2 cups fresh strawberries, hulled and sliced
  • 2 cups fresh blueberries
  • 2 cups fresh raspberries
  • 2 tablespoons granulated sugar
  • 1 tablespoon fresh lemon juice
  • 1 store-bought pound cake or angel food cake (about 12 ounces)
  • 2 tablespoons berry jam or preserves (optional)
  • 1 1/2 cups heavy cream
  • 2 tablespoons powdered sugar
  • 1/2 teaspoon vanilla extract
  • Fresh mint leaves for garnish (optional)

Instructions

  1. Make the custard: In a medium saucepan, whisk together sugar, cornstarch, and a pinch of salt. In a separate bowl, whisk egg yolks until smooth. Slowly pour milk into yolks while whisking constantly. Pour egg mixture into saucepan with dry ingredients and whisk until smooth. Cook over medium heat, whisking constantly, until thickened and gently boiling (5-7 minutes). Boil for 1 minute. Remove from heat, stir in vanilla and butter until melted. Strain through a fine-mesh sieve into a bowl. Press …
  2. Prep the berries: Wash and dry berries. Hull and slice strawberries into 1/4-inch pieces. Leave blueberries and raspberries whole. In a medium bowl, toss berries with sugar and lemon juice. Let sit for 10-15 minutes.
  3. Whip the cream: In a large mixing bowl, combine cold heavy cream, powdered sugar, and vanilla. Beat with a hand mixer on medium-high speed until soft peaks form. Do not over-whip.
  4. Prepare the cake: Cut pound cake into 1-inch cubes. If cake is fresh, toast cubes in a 350°F oven for 5 minutes to dry slightly. Let cool completely.
  5. Assemble the trifle: In a large glass trifle bowl, layer one-third of the cake cubes. If using jam, spread a thin layer on cake. Spoon one-third of the macerated berries over cake, including some juice. Pour one-third of the cooled custard over berries. Repeat layers two more times, ending with custard on top. Cover with plastic wrap and refrigerate for at least 4 hours or overnight.
  6. Before serving, spread whipped cream over top. Garnish with fresh mint leaves and reserved berries.

Notes

For a shortcut, use a 3.4-ounce box of instant vanilla pudding mix prepared with 2 cups of milk instead of homemade custard. Assemble up to 24 hours ahead for best flavor. Wait to add whipped cream until just before serving.

Nutrition

Keywords: Labor Day, red white and blue, berry trifle, no-bake dessert, summer dessert, patriotic dessert

Find it online: https://bakebeam.com/labor-day-red-white-and-blue-berry-trifle/