Red, White, and Blue Trifle

A trifle is the absolute easiest dessert to make for a party at your house or anyone else’s. These desserts are easy to make, they travel well, and they are always gobbled right up!

For Memorial Day and the Fourth of July, I love to make a Red, White, and Blue Trifle. To keep it red, white, and blue, I stick with strawberries, raspberries, and blueberries for the fruit. The organic strawberries that I just got yesterday from Jake’s Farm in western North Carolina are the sweetest berries I have had since I remember picking strawberries from my Papa’s back yard up in Mattapoisett, Massachusetts when I was little – so juicy and naturally sweet.

A trifle basically has three layers that you repeat until you fill your serving dish – for this glass bowl, I am able to do three layers of three layers – a bread or cake layer, a “cool whip” type layer, and a fruit layer.

Layer One: Tear up pieces of angel food cake, lady fingers, or some type of gluten free cake or cookie with a similar consistency. (I’m working on an gluten free Angel Food Cake recipe, but click here for a recipe I found on a Celiac website if you want to test one out yourself.)

Layer Two: Cool Whip or a preservative-free homemade version like the one I found here from The Thrifty Mama’s website: – simply making homemade whipped cream won’t cut it in a trifle because whipped cream is not meant to stand up for very long.  (This recipe calls for xantham gum – if you cook gluten-free, you probably have this on hand, if not, you can buy xantham gum at most health food stores.)

Layer Three: The Berries! Slice strawberries and use whole blueberries and raspberries for the red and blue berry layer. I use about 1 quart of strawberries and 1 pint of blueberries and raspberries to make three layers of berries.

Repeat the layers until your dish is filled to the top. Share and enjoy!

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Erin Brighton

I am a native New Englander now living in beautiful Charlotte, North Carolina and enjoying summers in sea-breezy Scituate, Massachusetts with my five small kids and two large dogs. I love to cook easy, local, and gluten-free for friends and family.

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