Glass bowl of layered yogurt, strawberry sauce, and fresh blueberries, garnished with mint leaves, placed on a blue polka dot napkin.

Red, White, and Blue Trifle

Name: Red, white, and Blue Trifle Recipe | Bosch | Heart of the Home
Prep time: 60 min
Cook time: 25 min
Total time: 85 min
Ingredients: 2 1/4 cups ladyfingers; 4 1/2 cups cream cheese; 2/3 cups buttermilk; 1 1/3 cups confectioner’s sugar (divided); 3 lemons (divided); 1 1/2 cups blueberries; 1/2 oz mint; 2 lbs strawberries

Kitchen Stories

Anyone can cook

Difficulty

Easy

Total time

85 min

Cooking time

25 min

Bright, festive, and impossibly easy to pull together, this red-white-and-blue trifle is a show-stopping centerpiece for summer gatherings and patriotic celebrations. Layers of tender cake, juicy strawberries and blueberries, creamy vanilla custard, and billows of lightly sweetened whipped cream create a beautiful contrast of color, texture, and flavor in every spoonful. Make it a few hours ahead to let the flavors meld — it’s the perfect make-ahead dessert that looks impressive with almost no fuss.

Ingredients

12 servings:

2 1/4 cups ladyfingers

4 1/2 cups cream cheese

2/3 cups buttermilk

1 1/3 cups confectioner’s sugar (divided)

3 lemons (divided)

1 1/2 cups blueberries

1/2 oz mint

2 lbs strawberries

Utensils

Freezer bag

Rolling pin

Citrus press

Large bowl

Whisk

Cutting board

Knife

Hand blender

Instructions

Person crushing cookies in a plastic bag using a wooden rolling pin on a blue-striped cloth.

Step 1

Ingredients: 2 1/4 cups ladyfingers

Utensils: freezer bag | rolling pin

Place ladyfingers into a freezer bag. Tightly seal bag and crush roughly with a rolling pin.

Hands of a person in a white apron squeezing a yellow handheld citrus juicer over a glass mixing bowl containing a white powder and a metal whisk, set on a blue-and-white striped cloth on a kitchen counter.

Step 2

Ingredients: 4 1/2 cups cream cheese | 2/3 cups buttermilk | 200 g confectioner’s sugar | 2 lemons

Utensils: citrus press | large bowl | whisk

In a large bowl, mix together cream cheese, buttermilk, three-quarters of the confectioner’s sugar, and some lemon juice. Stir thoroughly until well-incorporated.

Close-up of a person's hands slicing a strawberry with a kitchen knife on a wooden cutting board, with a small pile of sliced strawberries, a whole strawberry, blueberries, and mint nearby.

Step 3

Ingredients: 1 1/2 cups blueberries | 1/2 oz mint | 2 lbs strawberries

Utensils: cutting board | knife

Leave blueberries whole and set aside. Roughly chop mint. Quarter strawberries.

Hands of a person in a white apron holding a black immersion blender inside a clear measuring jug with sliced strawberries and white powder, set on a blue-and-white striped cloth on a kitchen counter.

Step 4

Ingredients: 20 g confectioner’s sugar | 1 lemon

Utensils: hand blender | large bowl

Using a hand blender, blend together one quarter of the strawberries with the remainder of the powdered sugar and the lemon juice until pureed. In a large bowl, add puree to quartered strawberries and mint. Stir well to combine.

Close-up of a person's hands in a white apron sprinkling fresh blueberries onto a large glass bowl of layered strawberry-and-cream trifle, set on a blue-and-white striped cloth on a kitchen counter.

Step 5

Utensils: Refrigerator

Line the bottom of a separate large bowl with some of the ladyfinger pieces. Then, continue to layer the cake as follows: cream cheese mixture, strawberry puree, cream cheese mixture, ladyfinger crumbs, strawberry puree, and cream cheese mixture. Finally, garnish the trifle with an even layer of blueberries. Leave in the refrigerator for 1 h to rest before serving.

Enjoy your meal!