There’s just something magical about layering berries, cream, and cake in a big glass bowl—it feels like summer in every spoonful. This Berry Shortcake Trifle with Firework Sprinkles isn’t just pretty to look at—it’s a flavor bomb that’s perfect for celebrating the Fourth of July. With juicy strawberries, plump blueberries, fluffy shortcake pieces, and clouds of whipped cream, it’s a nostalgic yet festive dessert that screams patriotic trifle. Whether you're hosting a backyard BBQ or need 4th of July desserts for a crowd, this is a go-to that brings all the red, white, and blue vibes.
Berry Shortcake Trifle with Firework Sprinkles
Prep Time 25 minutes mins
Total Time 25 minutes mins
Course Dessert
Cuisine American
Large trifle bowl or glass serving bowl (a clear one shows off the layers beautifully)
Hand or stand mixer (for whipping cream—though you could also use a whisk if you're feeling ambitious)
Mixing bowls for fruit and cream
Rubber spatula for layering and folding
Zester or microplane for the lemon zest
- 1 pound strawberries hulled and sliced
- 1 pint blueberries
- 1/4 cup granulated sugar divided
- 1 teaspoon lemon zest
- 1 tablespoon lemon juice
- 1 store-bought pound cake or shortcake biscuits about 16 oz, cubed
- 2 cups heavy whipping cream
- 1/4 cup powdered sugar
- 1 teaspoon vanilla extract
- Firework sprinkles look for star-shaped or red, white, and blue varieties
- Optional: cream cheese 4 oz, softened for a richer whipped topping
Sweeten the Berries
In a bowl, toss sliced strawberries with 2 tablespoons of sugar and the lemon juice. In another bowl, mix the blueberries with lemon zest and the remaining sugar. Let them sit for about 10 minutes to macerate. This brings out the juices and intensifies the berry flavor.
Whip the Cream
Using a mixer, whip the heavy cream with powdered sugar and vanilla until stiff peaks form. If you want an extra-luxurious texture, beat in softened cream cheese with the powdered sugar before adding the cream.
Build the Trifle Layers
Start with a layer of pound cake cubes at the bottom of your dish. Add a layer of whipped cream, then spoon over some strawberries and blueberries. Repeat the layers until your dish is full, finishing with a thick dollop of whipped cream on top.
Decorate
Sprinkle generously with firework sprinkles right before serving. You can even add mini American flags for that extra touch of patriotic food flair.
Chill (optional)
For best results, let the trifle chill for 1–2 hours before serving so the flavors meld together—but it’s also delicious served immediately.
Pair It With
Looking for the full festive spread? Pair this fourth of july trifle with some light fourth of july drinks like berry lemonade or white wine spritzers garnished with frozen berries. It also goes well with grilled burgers, corn on the cob, and other classic BBQ dishes—especially if you're planning a buffet of fourth of July desserts for a crowd.
FAQs
1. What kind of cake should I use?
Classic pound cake works beautifully, but you can also use store-bought angel food cake or even homemade shortcake biscuits for a more rustic twist.
2. Can I use frozen berries?
Fresh is best for that bright, juicy flavor and presentation, but if you're in a pinch, frozen berries can work—just thaw and drain them well first.
3. Can this be made ahead of time?
Yes! You can assemble it up to 4 hours in advance and keep it chilled. Just save the sprinkles for last so they don’t bleed color into the cream.
4. What makes this a red, white and blue trifle dessert?
The strawberries and blueberries bring the red and blue, while the whipped cream and cake bring the white. It's basically edible fireworks and a summer trifle dream come true.
5. Can I make this in individual cups?
Absolutely! Layer the ingredients in clear cups or mason jars for a crowd-friendly version of this fourth of July trifle red white blue classic.
