Dessert

4th of July White Chocolate Fruit Trifle Recipe

ByJulian Dempsey February 23, 2026February 23, 2026

Introduction

This 4th of July Trifle is a festive and refreshing dessert perfect for summer celebrations. Layers of angel food cake, creamy white chocolate pudding, fresh strawberries, blueberries, and whipped topping come together in a beautiful and delicious treat. It’s easy to assemble and sure to impress your guests.

A clear glass trifle bowl holds a layered dessert starting with a base layer of golden cake crumbs, topped by a layer of light yellow custard mixed with sliced red strawberries and whole dark blue blueberries. Above that is a thick layer of white whipped cream, followed by another layer of cake crumbs and custard with strawberry slices pressed against the glass, adding a bright red and creamy yellow look. The top layer is a large fluffy mound of white whipped cream, crowned with whole blueberries and strawberry slices arranged in a small pile at the center. The bowl stands on a clear glass pedestal and is set against a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

6.8 ounces (two 3.4-ounce) instant white chocolate pudding (Jello brand recommended)
4 cups cold whole milk
14 ounces store-bought angel food cake, cut into 1-inch cubes
16 ounces (two 8-ounce containers) thawed whipped topping
32 ounces fresh strawberries, washed, stems removed, sliced, and patted dry
18 ounces fresh blueberries, washed and dried

Instructions

Step 1: Prepare the instant white chocolate pudding according to the package instructions using cold milk. Chill until set.
Step 2: In a trifle bowl (about 3.25 quarts or 104 ounces), arrange a single layer of 1-inch cake cubes at the bottom.
Step 3: Spoon half of the white chocolate pudding evenly over the cake cubes.
Step 4: Place sliced strawberries along the edges of the bowl for decoration, then add a single layer of sliced strawberries over the pudding.
Step 5: Add a layer of blueberries over the strawberries. Make sure the berries are well-patted dry to reduce excess moisture.
Step 6: Spread one container of thawed whipped topping evenly over the berries.
Step 7: Repeat the layers with the remaining cake cubes, pudding, strawberries, and blueberries, arranging them attractively.
Step 8: Finish by spreading the remaining container of whipped topping on top.
Step 9: Decorate the top with the remaining sliced strawberries and blueberries.
Step 10: Refrigerate the trifle for at least one hour before serving. Keep refrigerated until ready to serve.

Tips & Variations

To keep the trifle layers neat and prevent sogginess, be sure to pat the berries dry before layering.
Substitute the angel food cake with pound cake for a richer texture.
Add a splash of lemon juice to the berries to brighten their flavor and keep them fresh.
Use fresh whipped cream instead of thawed whipped topping for a homemade touch.

Storage

Store the trifle covered in the refrigerator for up to 2 days. For best texture, avoid making it more than a few hours in advance as the cake may become soggy over time. Re-chill before serving if needed.

How to Serve

A clear glass trifle bowl holds a three-layer dessert standing on a clear pedestal. The bottom layer is light brown cake with visible crumbs. Above that is a thick layer of pale yellow custard dotted with halves of bright red strawberries and whole dark blue blueberries. The next layer is a thick spread of white whipped cream that also contains some blueberries and strawberry halves pressed against the glass. Another layer of cake lies above, again topped by a thick yellow custard with strawberries and blueberries arranged to show through the bowl. The top layer is a large, fluffy mound of white whipped cream, crowned with a heap of whole blueberries and strawberries cut into halves and slices. The scene is set on a white marbled surface with a soft background, focusing on the vivid colors and layered textures of the dessert. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen berries for this trifle?

Frozen berries tend to release more moisture as they thaw, which can make the trifle soggy. It’s best to use fresh berries or thoroughly drain and pat frozen berries dry before layering.

How far in advance can I prepare the trifle?

You can assemble the trifle up to a few hours before serving and keep it refrigerated. For optimal texture, prepare it the same day or the day before. Avoid making it too far in advance to prevent the cake from becoming overly moist.

4th of July White Chocolate Fruit Trifle Recipe

★★★★★

4.8 from 125 reviews

Author: Julian
Total Time: 1 hour 20 minutes
Yield: 12 servings 1x

Description

Celebrate the 4th of July with this vibrant and delicious 4th of July Trifle, featuring layers of moist angel food cake, creamy white chocolate pudding, fresh strawberries, blueberries, and fluffy whipped topping. Perfect for summertime gatherings, this no-bake dessert is visually stunning and delightfully refreshing.

Ingredients

Scale

Pudding

6.8 ounces (two 3.4-ounce) instant white chocolate pudding mix (Jello brand recommended)
4 cups cold whole milk

Cake

14 ounces store-bought angel food cake, cut into 1-inch cubes

Toppings and Fruit

16 ounces (two 8-ounce containers) thawed whipped topping
32 ounces fresh strawberries, washed, stems removed, sliced and pat dry
18 ounces fresh blueberries, washed and dried

Instructions

Prepare the pudding: Follow the package directions to prepare the instant white chocolate pudding using the cold whole milk. Mix until well combined and refrigerate until the pudding is set and thickened.
Create the base layer: In a large trifle bowl (approximately 3.25 quarts or 104 ounces), arrange a single layer of 1-inch angel food cake cubes evenly across the bottom.
Add pudding layer: Spoon half of the chilled white chocolate pudding evenly over the cake cubes, spreading gently to cover.
Arrange strawberries decoratively: Layer sliced strawberries along the edges of the bowl for an attractive appearance, then place a layer of sliced strawberries over the pudding.
Layer blueberries: Add a generous layer of fresh blueberries over the strawberries, ensuring the berries have been patted dry to prevent extra moisture.
Add whipped topping: Spread one container (8 ounces) of thawed whipped topping evenly over the berry layer.
Repeat layers: Repeat the layers of cake cubes, the remaining pudding, strawberries, and blueberries, arranging them attractively to showcase colors and textures.
Top with whipped topping: Finish the trifle with the remaining container of whipped topping, spreading it smoothly over the top layer.
Decorate the top: Use the remaining sliced strawberries and blueberries to decorate the top of the trifle, enhancing the festive look.
Chill before serving: Refrigerate the trifle for at least one hour to allow all layers to set and flavors to meld. Keep refrigerated until ready to serve.

Notes

Ensure fruits are well dried before layering to avoid excess moisture that can make the cake soggy.
This trifle is best served within 24 hours of assembling for optimal freshness.
To make ahead, prepare the pudding and fruit the day before and assemble the trifle a few hours before serving.
You can substitute angel food cake with pound cake or sponge cake if preferred.
Use whole milk for creamier pudding; low-fat milk will work but may result in a thinner consistency.

Prep Time: 20 minutes
Cook Time: 0 minutes
Category: Dessert
Method: No-Cook
Cuisine: American

Keywords: 4th of July dessert, white chocolate pudding trifle, patriotic dessert, angel food cake trifle, summer berry trifle

Julian Dempsey

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