Skinnytaste > Recipes > Dessert > Red, White and Blueberry Trifle

Red, White and Blueberry Trifle

This post may contain affiliate links. Read my disclosure policy.

A heavenly mixed berry trifle made with fresh summer blueberries and strawberries, white chocolate pudding, angel food cake, and whipped cream.

A heavenly mixed berry trifle made with fresh summer blueberries and strawberries, white chocolate pudding, angel food cake, and whipped cream.
Red, White and Blueberry Trifle

This Red, White and Blueberry Trifle is the perfect summer dessert for Memorial Day. It’s so fun and patriotic. Some other red, white, and blue desserts to try are this fruit pizza, these fruit skewers with cheesecake yogurt dip, and these cheesecake cupcakes.

This low-calorie trifle is a healthier holiday dessert. I take the traditional angel food cake toppings of berries and whipped cream and layer them in a trifle. Angel food cake is pretty light since there are no butter or egg yolks in it. And of course, the trifle is full of fresh fruit.There is no need to heat up your kitchen with this trifle recipe. Using store-bought angel food cake makes this dessert quick and easy to prepare. You can use a box mix or make the cake from scratch if you prefer. Whatever you decide, this strawberry blueberry trifle will be fabulous!

What are the layers of a trifle?

This trifle has eight layers of deliciousness. Angel food cake makes up the base, followed by blueberries, pudding/cream mixture, and strawberries. Then, repeat the layers with more cake, blueberries, and pudding and decorate the top with the rest of the strawberries and blueberries.

Can you make the trifle the night before?

You can do a lot of the prep for the trifle the night before you serve it. Cut the cake, wash your berries, and make your pudding filling ahead of time. I’d wait to slice the strawberries the day of so they stay fresh. I wouldn’t layer the trifle too soon before your event because the cake could get soggy.

How do you make a trifle without a trifle bowl?

If you don’t have a trifle bowl, you could use any deep bowl you have like a big salad or punch bowl. You could also make small individual portions in glass cups or mason jars.


  • Sub raspberries or blackberries for either the strawberries or blueberries.
  • Make the angel food cake from scratch or a box mix instead of buying one premade.
  • Use chocolate pudding instead of white chocolate pudding.

A heavenly mixed berry trifle made with summer fresh blueberries, strawberries, white chocolate pudding, angle foods cake and whipped cream.

How To Make

More Berry Desserts You’ll Love:


Red, White and Blueberry Trifle

4.90 from 28 votes
A heavenly mixed berry trifle made with summer fresh blueberries, strawberries, white chocolate pudding, angle foods cake and whipped cream.
Course: Dessert
Cuisine: American
A heavenly mixed berry trifle made with summer fresh blueberries, strawberries, white chocolate pudding, angle foods cake and whipped cream.
Prep: 15 mins
Cook: 0 mins
Total: 1 hr 15 mins
Yield: 14 servings
Serving Size: 1 cup


  • 10 oz angel food cake, cut into 1-inch cubes*
  • 2 pints strawberries, sliced
  • 2 pints blueberries

For the cream filling:

  • 6 tbsp fat-free sweetened condensed milk, I used Borden Eagle
  • 1 1/2 cups cold water
  • 1 package white chocolate or cheesecake instant pudding mix
  • 12 oz frozen whipped topping, thawed (I like TruWhip)


  • Whisk the condensed milk and water in a bowl.
  • Whisk in the pudding mix for 2 minutes.
  • Let stand for 2 minutes or until soft-set; fold in the whipped topping.
  • Arrange half of the cake in the bottom of a 14-cup trifle dish.
  • Sprinkle evenly with a layer of blueberries.
  • Spread half of the cream mixture over the blueberries and gently spread (I piped it using a plastic bag and cut the corner off).
  • Top with a layer of strawberries.
  • Layer the remaining cake cubes on top of the strawberries, then add more blueberries and top with the remaining cream mixture.
  • Finish with the remaining strawberries and blueberries, arranging them in a pretty pattern.
  • Cover and refrigerate at least one 1 hour.

Last Step:

Please leave a rating and comment letting us know how you liked this recipe! This helps our business to thrive and continue providing free, high-quality recipes for you.



*I only used 10 oz of a 16 oz cake.


Serving: 1 cup, Calories: 169 kcal, Carbohydrates: 38 g, Protein: 2.5 g, Fat: 0.5 g, Sodium: 103 mg, Fiber: 3 g, Sugar: 16.5 g


Rate and review this recipe!

Your email address will not be published. Required fields are marked *

Rate this Recipe:

326 comments on “Red, White and Blueberry Trifle”

  1. I don’t see the size box of instant pudding that is called for this recipe and I really want to make this. I love all your recipes and can’t wait to try them . you’re the best!

  2. Avatar photo
    Tiffany Blodget

    This is always a hit! Here’s what I do because I don’t like the giant bowl and having guests scoop it out…I cut the recipe in half for 6 guests  (I use half a 3.4 ounce box of cheesecake pudding mix aka the small box). I cut up the cake into small bite size pieces. I divided it all into stemless wine glasses for a dinner party and they were the perfect portion! 

    Freeze leftover condensed milk in another container (not the can), freeze the  half of the tube of whipped topping you didn’t use and wrap the leftover cake with plastic wrap then foil so you can make it again at a later time by just having to get fresh strawberries and blueberries. 

  3. This has become a family favorite over the years. I cannot remember all the fruit combo’s but peach blueberry is excellent. I always use frozen blueberries when making this to keep it cold.
    I made it with Allulose syrup this year instead of sweeten condensed milk. It was very good .
    For the celiac group several companies have a gluten free box angel food cake that is great in this recipe.
    Thanks again Gina. Everyone wanted the leftovers for home.

  4. Excellent! The low fat, low sugar cream filling was so good! I used an entire 16oz cake because there was room in my dish and plenty of cream and fruit to go with it. This is a keeper!

  5. I love love love this recipe! I bring it to get togethers and everyone raves about it. Then I get asked to bring it again the next time! I have made it at least 8 times! Never fails to be a hit!

  6. I have been confused about the amount of pudding mix to use. The first time I made it I used a small box (4 servings) which was 1 ounce and it turned out great with nice smooth filling. The second time I realized the recipe actually called for 4 ounces (4 small boxes) and used that but the filling turned out very thick and lumpy. I added more TruWhip to compensate.  It was still good but just wondering if others have experienced this.  Was the 4 ounces a misprint?

      1. I’ve never seen 1 oz. I too was confused. But the only ones I find are 3.4 oz or 5.1 oz. I’m going with the small one. Fingers cross it turns out good!

  7. I made this for a friend’ 4th of July picnic and it was a huge hit! I followed the recipe exactly except I used homemade whipped cream. It was fun to create, made a beautiful presentation on the table, it was light with just the right amount of sweetness! Everyone devoured it – gone in minutes. Thanks for a great recipe I will definitely make again!

  8. I just made this for a July 4th cookout. FABULOUS! Everyone loved it. Just followed the directions, quite easy. I liked the tip about using a bag to pipe the filling. I used white chocolate pudding. Thanks for the great recipe!

    1. I just tried to make this! I used 4 1oz sugar free cheesecake pudding mixes & it was so clumpy. 

    1. Yes! I’ve been making a similar recipe for years using sugar free instant pudding. Experiment with flavors. My husband loves lemon.

  9. Made this recipe with a butter cake mix- our neighbors raved about not only the yummy-ness, but how pretty it looked! Thanks for sharing this recipe!

  10. Avatar photo
    Erica Marie Blackmon

    Had an issue with my filling not coming out thick enough, too runny. Any tips for next time, less water maybe or more milk?

  11. I’ve made a similar recipe for years using vanilla greek yogurt for the “cream filling”. Much healthier and delicious! Garnish with mint sprigs

  12. I’ve been making this for 8 years. It’s why I own a trifle dish. And it’s amazing every single time. Not sure the pudding issues, I always buy a 4oz box and it’s perfect. Godiva makes a 4oz white chocolate pudding mix that I use pretty consistently. I don’t ever deviate from the recipe and it’s always a success.
    It’s delicious and always a crowd pleaser. 

  13. I made this dessert as a treat for myself for 4th of July weekend. Not knowing where my trifle bowl was, I took my 9×13 and layered it in .Wow!
    Cool, refreshing, probably the most decadent summer dessert you will ever make! Simple to make – you can build your top design anyway you want, then fridge to get it cool and creamy. You can serve on plates if you want to be formal , but fir sone really great fun , just put out a bucket of disposable spoons , and let your company dig in? Best party ever!!

  14. My pudding mixture never set even after waiting and putting in the fridge for a few minutes. The trifle came out very liquidity/soupy and all the layers merged. Any advice? Thanks

  15. I was looking for this answer and couldn’t find it but went ahead and tried so I wanted to give my results.  I was curious if you could use fresh whipped cream since I had some heavy cream that needed to be used and no cool whip (also my family prefers fresh whipped cream). We whipped a pint of whipping cream and folded it into the pudding mixture.  It was delicious and held up well even overnight in the fridge as we at the leftovers today.  We also used pound cake since I accidentally ordered pound cake instead of angel food cake.   It was also delicious.   I didn’t calculate points for those subs – I’m sure was higher.   My family also commented that the pudding/whipped cream mixture would be delicious with just berries too.  It’s definitely a winner in our house 

  16. This is delicious, and so fun and festive for the 4th!
    Don’t listen to the reviews advising to use less pudding mix. I used 1-4oz package and it was perfect. Not at all lumpy or thick. Silky and fluffy. 
    I made these into individual trifles using mason jars, and subbed raspberries for strawberries as strawberries were sold out in two stores (note to self, don’t wait to buy strawberries on the 4th!) 
    Thank you for another hit!

  17. Avatar photo
    Sarah Meagher

    Trying this today, without a trifle dish those so it could be interesting. I have Cool Whip but I also have greek yogurt I might use that instead. I can’t do sugar-free stuff though

  18. I used one 4oz. Box of pudding. My family can’t wait for the red white and blue holidays, they always want more. 

  19. I made this for my daughters 4th of July party and the colors were perfect for the occasion and as a light desert after a huge meal. Easy preparations plus ease of transport make this a sure go to again.