Triple Berry Trifle with Raspberry Sauce.
This triple berry trifle is the most festive red, white and blue dessert for the summer season! Made with buttery pound cake, vanilla pudding, summer berries and a delicious raspberry sauce, it’s a red white and blue delight!
There’s nothing I love more than a summer fruit trifle!
Could it BE any more delicious? Buttery cake and fluffy cloud-like pudding and sweet, fresh berries. Adore it.
I am such a huge huge fan of a trifle – they taste so wonderfully 90s in the best way possible. My mom always made the “city girl trifle” when I was growing up and we LOVED it. She would use all sorts of fruit – peaches, bananas, mandarin oranges, etc – and it was such a hit.
Oh and get this – the classic city girl trifle uses pudding mix combined with sour cream – we tried that and it’s definitely interesting. It’s good, but I find it to be a bit heavier than classic pudding.
Last year I made this strawberry shortcake trifle and it’s absolutely incredible. This is somewhat of the same thing, just with more berries, and layered in a festive patriotic way for the 4th of July!
It’s so fun!
I also made a raspberry sauce to be layered with the cake, fruit and pudding. It may just be the best part, and I’m not even a huge fan of raspberries!
When it comes to a trifle, I find that you can definitely take shortcuts.
The semi-homemade route, if you will. I don’t think it’s worth it to make your own pound cake from scratch when you can find some super buttery, delicious pound cake to chop up for the trifle. You know? That becomes so much unnecessary work, especially when we’re just going to blanket the cake with fluffy pudding and fruit and whipped cream.
I even take this approach when it comes to the pudding sometimes! Last year, I showed you how to make the trifle with homemade vanilla bean pudding. That pudding is so fantastic – so fluffy and cloud-like but rich at the same time.
You can totally use a boxed vanilla pudding – my mom ALWAYS has – and use that for the layers too. Or even a flavor like coconut pudding… wowza.
I’d say that half the time I make my own pudding, then the other half I do boxed. It depends on what else I have to prepare for the day and how much time I have. Both are equally delicious. My homemade version is just a bit more vanilla-y!
Perhaps my favorite part about a trifle, especially a red, white and blue one, is that you can just layer things however you wish. There is no need to be fancy here because once it’s all layered, it will look festive and fun. The key is to get a bit of fruit, cake, pudding and whipped cream in each and every bite!
When it comes to the raspberry sauce, I like to use it in the layers mostly on top of the cake. It kind of soaks into the cake too and creates a raspberry cake which is incredible. You can also save the raspberry sauce for the end and only use it when serving the trifle.
And of course, you can make these into single serving parfait trifles too! Super cute and bite-sized, they’d be perfect to grab-and-go at a party and you can also prep them ahead of time. Love it!
Triple Berry Trifle with Raspberry Sauce
Red White Blue Trifle with Raspberry Sauce
- 1 9x5 inch pound cake, cut into cubes (usually a 12 ounce pound cake)
- 1 batch of vanilla bean pudding, or 1 5oz box of instant vanilla pudding, prepared
- 2 to 3 cups fresh whipped cream, or refrigerated whipped topping if you wish
- 16 ounces fresh strawberries, sliced or quartered
- 16 ounces fresh blueberries
- 12 ounces fresh raspberries
- fresh mint, for garnish
- 12 oz raspberries
- ⅓ c sugar
- To make the raspberry sauce, combine the raspberries and sugar in a saucepan over medium-low heat. Cook, stirring occasionally, until the raspberries begin to break down and the mixture is bubbling, about 8 to 10 minutes. You can mash the raspberries as much as you’d like! Let the mixture cool to room temperature before using. You can also make it ahead of time and store it in the fridge.
- To make the trifle: layer a few pound cake cubes and a mixture of berries on the bottom of the trifle dish. I like to drizzle the raspberry sauce on all the pound cake layers. Top with a layer of pudding and then whipped cream. Repeat with the cake cubes, raspberry sauce and berries. I like to repeat the layers 3 or 4 times. Top with whipped cream and more berries if you wish! You can also use the raspberry sauce for serving only. I like to top the trifle with all the berries and some fresh mint. You can also drizzle on a bit of honey if you wish!
- This trifle is ready to serve immediately after making, however, you can also make it ahead of time. If you make the homemade pudding and whipped cream from scratch and want to make it ahead, I suggest making the whole trifle the morning of and storing it in the fridge. If you choose to use a refrigerated whipped topping, you can get away with making it the night before. Just be sure to store it in the fridge!
Best way to eat red, white and blue!