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Red White Blue Trifle: A Delicious & Festive Dessert Recipe

  • Total Time: 180 minutes
  • Yield: 12-16 servings 1x

Description

A stunning and delicious trifle featuring layers of homemade pound cake, macerated strawberries, fresh blueberries, creamy vanilla pastry cream, and fluffy whipped cream. Perfect for a show-stopping dessert!

Ingredients

Scale
  • 2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 cup (2 sticks) unsalted butter, softened
  • 1 3/4 cups granulated sugar
  • 4 large eggs
  • 1 teaspoon vanilla extract
  • 1 cup buttermilk
  • 2 pounds fresh strawberries, hulled and sliced
  • 1/2 cup granulated sugar
  • 2 tablespoons lemon juice
  • 2 pints fresh blueberries, rinsed and sorted
  • 1/4 cup granulated sugar
  • 1 tablespoon lemon juice
  • 2 cups whole milk
  • 1 vanilla bean, split and scraped (or 2 teaspoons vanilla extract)
  • 6 large egg yolks
  • 3/4 cup granulated sugar
  • 1/4 cup cornstarch
  • 2 tablespoons unsalted butter
  • 1/4 teaspoon salt
  • 2 cups heavy cream
  • 1/2 cup powdered sugar
  • 1 teaspoon vanilla extract
  • Fresh strawberries
  • Fresh blueberries
  • Mint sprigs

Instructions

  1. Preheat your oven to 350°F (175°C). Grease and flour a 9×5 inch loaf pan.
  2. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
  3. In a large bowl (or the bowl of your stand mixer), cream together the softened butter and sugar until light and fluffy (3-5 minutes).
  4. Beat in the eggs one at a time, making sure each egg is fully incorporated before adding the next. Then, stir in the vanilla extract.
  5. Gradually add the dry ingredients to the wet ingredients, alternating with the buttermilk, beginning and ending with the dry ingredients. Mix until just combined.
  6. Pour the batter into the prepared loaf pan and bake for 50-60 minutes, or until a wooden skewer inserted into the center comes out clean.
  7. Let the cake cool in the pan for 10 minutes before transferring it to a wire rack to cool completely. Once cooled, wrap it tightly in plastic wrap and refrigerate for at least 2 hours (or overnight).
  8. In a medium bowl, combine the sliced strawberries, sugar, and lemon juice. Gently toss to combine. Let this mixture sit for about 30 minutes, allowing the strawberries to macerate and release their juices.
  9. In a separate medium bowl, combine the blueberries, sugar, and lemon juice. Toss to combine. Let this mixture sit for about 15 minutes.
  10. In a medium saucepan, combine the milk and vanilla bean (if using). Heat over medium heat until just simmering. Remove from heat, cover, and let steep for 30 minutes to infuse the milk with vanilla flavor. If you’re using vanilla extract, you’ll add it later.
  11. In a medium bowl, whisk together the egg yolks, sugar, and cornstarch until pale and smooth.
  12. Slowly pour about 1/2 cup of the warm milk into the egg yolk mixture, whisking constantly to temper the eggs.
  13. Pour the tempered egg yolk mixture back into the saucepan with the remaining milk. Cook over medium heat, whisking constantly, until the mixture thickens and comes to a simmer. Continue to cook for 1-2 minutes more, whisking vigorously, to ensure the cornstarch is fully cooked.
  14. Remove from heat and stir in the butter and salt (and vanilla extract, if not using a vanilla bean). Pour the pastry cream into a clean bowl, cover the surface with plastic wrap (to prevent a skin from forming), and refrigerate for at least 2 hours, or until completely chilled.
  15. Make sure your bowl and whisk attachment (or beaters) are well-chilled.
  16. In the chilled bowl, combine the heavy cream, powdered sugar, and vanilla extract. Beat on medium speed until stiff peaks form.
  17. Cut the chilled pound cake into 1/2-inch thick slices. You can also cut the slices into cubes if you prefer.
  18. In a large trifle bowl (or individual serving dishes), begin by layering some of the pound cake on the bottom.
  19. Spoon a layer of the macerated strawberries and their juices over the cake.
  20. Spread a layer of the chilled vanilla pastry cream over the strawberries.
  21. Sprinkle a layer of blueberries over the pastry cream.
  22. Repeat the layers (cake, strawberries, pastry cream, blueberries) until all the ingredients are used, ending with a layer of pastry cream.
  23. Spread the whipped cream evenly over the top layer of pastry cream.
  24. Garnish with fresh strawberries, blueberries, and mint sprigs, if desired.
  25. Cover the trifle and refrigerate for at least 2 hours before serving.

Notes

  • Chilling the pound cake makes it easier to slice.
  • Macerating the strawberries helps to create a delicious, syrupy layer.
  • Make sure to temper the egg yolks when making the pastry cream to prevent them from scrambling.
  • Chill the bowl and whisk attachment before whipping the cream to help it whip up faster and hold its shape better.
  • The trifle is even better if it sits overnight, allowing the flavors to meld together and the cake to soften slightly.
  • Prep Time: 90 minutes
  • Cook Time: 1 hour

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Find it online: https://sweetbananachef.com/red-white-blue-trifle/