This patriotic 4th of July trifle dessert tastes just like strawberry shortcake, but better! With its layers of luscious homemade whipped cream, delicate angel food cake, rich and creamy vanilla pudding, sliced strawberries, and blueberries, it's a comforting "melt in your mouth" indulgent.
Bake the angel food cake according to instructions on the box.
After the cake is done baking, let it cool a bit, then chop it into 24 one inch cubes. Set aside for now.
In a bowl, combine and whisk the milk and the box of vanilla pudding. Set aside for now.
With a hand mixer, beat the whipping cream, sugar, and vanilla extract until stiff peaks form. Set in the refrigerator for now.
Wash the strawberries, remove the stem, and cut them in half.
Assemble the Layers
Arrange half of the cake cubes in the bottom of the trifle bowl.
Put 1/3 of the strawberries on top of the cake cubes.
Spread half of the vanilla pudding mixture on top of the strawberries.
Put 1/3 of the blueberries on top of the strawberries.
Spread half of the whipped cream on top of the blueberries.
Repeat these layers one more time.
End with making a star out of the remaining blueberries in the center of the whipped cream.
Arrange the remaining strawberries around the outer edge of the trifle bowl.
Refrigerate until ready to serve.
Notes
You can buy an angel food cake, pound cake, or sponge cake at your local bakery store instead of baking a cake at home.
If you prefer, you can use ready-made whipped topping, such as Cool Whip in the tub, instead of making homemade whipped cream, although homemade whipped cream is the best tasting by far.
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