Red White and Blue Trifles (No Cooking, No Baking!)
These all American red white and blue mini trifles are perfect for a patriotic holiday any time of year. So easy to make without cooking or baking for your Memorial Day or 4th of July celebrations!
Originally published on July 2, 2012.
If you’re having friends over for the Memorial Day or 4th of July holiday, are invited to a barbecue or picnic, and need a fresh, simple and patriotic dessert, I have the perfect treat for you: these red white and blue trifles.
As an Amazon Associate I earn from qualifying purchases.
Why is it perfect, you ask? Because there’s no need to turn on a stove or oven when you’re dealing with hot weather. It’s also a light and tasty red, white and blue dessert! The Grand Marnier soaked biscuit or cake in the bottom adds an elegant, and delicious touch (just soak it with some juice if making it for the kiddies.)
I recommend making these at least 2 hours ahead of time so flavors blend and biscuit softens, if you’re using it. If you prefer, you can make this up to a day in advance so you’ll have more time to enjoy the holiday! And check out these classic English trifles for the more traditional version of this British dessert.
For those of you outside the US, you can make these mini trifles and substitute almost any sort of fruit for the two layers. You can also use another liqueur of your choice. Using blueberries and strawberries is also great for a British themed party (Jubilee or Coronation celebrations), or use kiwi and strawberries for Christmas, for example.
Or you can go big, and make this Christmas trifle as your show stopping dessert!
Here’s another mini trifle you might enjoy with lemon and raspberries!
As you can see, I’ve made these red, white and blue trifles in all sorts of glasses, cups and ramekins. Just like a Knickerbocker Glory, which incidentally, is also perfect for the 4th of July celebrations or a Harry Potter party!
Just make sure they’re glass so that you can see the colorful layers.
All American Red White and Blue Trifles
recipe by Christina Conte measurements aren’t needed
FULL PRINTABLE RECIPE BELOW
Ingredients:
- organic strawberries
- organic blueberries, fresh
- fresh lemon(s)
- sugar
- a few crushed ladyfinger biscuits, or vanilla wafers or plain cake (use gluten free products as needed)
- Grand Marnier liqueur
- fresh whipping cream, whipped until stiff
Special Equipment:
- glass ramekins or dessert bowls (if you do not have any sort of clear bowls, you can use opaque ones, but when doing the top fruit layer, use both fruits, so both colors are visible)
Prepare the Fruit
Wash the blueberries and strawberries. Place the blueberries in a bowl and squeeze some fresh lemon juice over them. Sprinkle a little sugar over the fruit and toss. Chop strawberries into small pieces and repeat with the lemon juice, sugar and toss. Set aside for about 10 to 15 minutes (this is called macerating).
The blueberries will just look glossy, but the strawberries will produce a lovely juice! This will soak into the biscuits along with the Grand Marnier; this is what adds such wonderful flavor!
Place a thin layer of crushed biscuits or cake crumbs in the bottom of the ramekins or dishes, and sprinkle with Grand Marnier or a light juice.
After the strawberries have macerated for a while, place a layer of strawberries on top of the biscuit layer, making sure to put strawberries right next to the side of the ramekin (the goal is to see a red, white and blue layer.)
Next, layer some whipped cream on top: place a dollop on the fruit and push it to the side, to touch against the glass. Please do not use canned/spray cream or non-dairy whipped topping, the chemicals don’t belong with fresh, organic fruit. :)
Lastly, spoon some berries on top and make sure each space is covered–very easy!
If you like, place a dollop of cream in the center and voila, it’s finished! Refrigerate at least an hour for best flavor.
As you can see, you can use lots of different shapes and sizes of bowls and glasses.
You can also make a regular sized trifle in a large serving bowl. Use the exact same directions, but you’ll just need larger quantities of everything.
Keep the red white and blue trifles refrigerated until ready to serve (up to about 8 hours). The fresh cream will spoil if left out in the heat. (Please don’t use non-dairy whipped topping.)
Don’t miss another recipe or travel post; sign up for my free subscription.
All American Red White and Blue Mini Trifles (no cooking, no baking!)
Special Equipment
- 4 glass ramekins (or glass dessert bowls)
Ingredients
- ½ cup strawberries (organic)
- ½ cup blueberries (organic,fresh)
- 2 wedges lemon (fresh)
- 1 tsp sugar (divided)
- 4 ladyfinger biscuits (crushed, can also use vanilla wafers or plain cake)
- ½ cup whipping cream (fresh, whipped until stiff)
- 1 Tbsp Grand Marnier liqueur (optional)
Instructions
- Wash blueberries and strawberries. Place blueberries in a bowl and squeeze some fresh lemon juice over then, then sprinkle a little sugar and toss. Chop strawberries into small pieces and repeat with the lemon juice, sugar and then toss. Set aside for about 10 to 15 minutes.
- Place a thin layer of crushed biscuits (or crumbled cake) in the bottom of the ramekins or dishes, and sprinkle with Grand Marnier or a light juice.
- When the strawberries have macerated for a while, place a layer of strawberries on top of the biscuit layer, making sure to put strawberries right next to the side of the ramekin (the goal is to see a red, white and blue layer.)
- Lastly, spoon some blueberries on top and make sure each space is covered…very easy!
- Place a dollop of cream in the center and voila, it’s finished! Keep refrigerated for a minimum of an hour for best flavor, up to about 8 hours.
Notes
- Special Equipment: glass ramekins or dessert bowls (if you do not have any sort of clear bowls, you can use opaque ones, but when doing the top fruit layer, use both fruits, so both colors are visible.)
- Omit the sugar if you don't mind less juice and want to cut the sugar content.
- Use gluten-free products as needed.
Nutrition
Christina’s Cucina is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com.
An easy peasy recipe that’ll look lovely in a Mikasa crystal fruit bowl. I’ve used this recipe or variations of it several times for a quick dessert with tea or coffee.
I bet you could use the “FRUIT BOWL” to make a family size trifle?
Absolutely, Rebecca!