This Red, White, and Blue Trifle is a light, no-bake dessert layered with fresh raspberries, blueberries, mascarpone cream, and cubes of Lemon Crème Cake Roll. It’s easy to assemble, beautifully vibrant, and perfect for summer celebrations like the 4th of July or Memorial Day. Refreshing, festive, and full of flavor—this trifle is sure to be a crowd-pleaser.
Simple desserts are the best kinds. The ones that look like they took all afternoon—but really came together faster than my kids can ask, “What’s for dessert?” This Red, White, and Blue Trifle checks all the boxes: it’s bold, bright, and surprisingly low effort. Which means more time for enjoying the sunshine, chasing fireflies, or jamming in the garage before the fireworks start.
With layers of fresh berries, mascarpone cream, and cubes of Lemon Crème Cake Roll, this trifle is as patriotic as it is delicious. It’s a no-bake recipe, making it ideal for hot summer days when the oven needs to stay off and the snacks need to stay cool. Whether you’re celebrating Memorial Day, the 4th of July, or just want an excuse to eat something red, white, and blue—this recipe has you covered.
More Red, White, and Blue Desserts
Mixed Berry Shortcakes
These individual-sized delights feature layers of mixed berries, moist Strawberry Cheesecake Cake Roll slices, and luscious whipped cream, all nestled in a charming glass. It’s a convenient yet beautiful dessert that effortlessly impresses at any gathering or celebration.
Star-Spangled Skewers
These skewers are full of sweet Strawberry Cheesecake Cake Roll pieces, fluffy marshmallows, and juicy blueberries. Because, as we all know, it isn’t the 4th of July unless everything is decorated in red, white, and blue. The best part? They come together in no time for a fresh, summertime treat that’s perfect for serving at a barbeque, picnic, or potluck.
Firecracker Cake Roll
Add a little red, white, and blue to your holiday spread and effortlessly impress your guests with a Firecracker Cake Roll. Exploding with colors and great flavor, this dessert is a salute to deliciousness. Simple to decorate and exciting to look at, it’s a 4th of July treat that is sure to make you ooohh and aaahh with every bite.
What You’ll Need
- 8” springform pan
- Parchment paper
- Electric mixer or whisk
- Mixing bowls
- Small offset spatula
Storage Information
Red, White, and Blue Trifle leftovers can be stored in an airtight container and placed in the refrigerator. When properly stored, this dessert will stay delicious for up to three days. After that, the cake roll pieces can become overly soft from the fruit. Freezing this trifle is not recommended.
You can make this dessert up to three days in advance. After building the layers, cover the container with plastic wrap and place it in the refrigerator.
Tips for Making a Red, White, and Blue Trifle
- When mashing your raspberries, be careful not to go overboard. They should be crushed enough that they release their liquid, but you should still have plenty of large chunks in the mixture.
- I recommend skipping the frozen fruit for this recipe and sticking with ripe, juicy berries. The fresh fruit is what really allows the flavors in the trifle to pop.
- If you’re not the biggest fan of raspberries, you can substitute them for strawberries. Simply cut any large berries in half before mixing with sugar and orange juice.
How to Make a Red, White, and Blue Trifle
Red, White, and Blue Trifle
Course: DessertCuisine: EnglishDifficulty: Easy8
servings9
This Red, White, and Blue Trifle is a light, no-bake dessert layered with fresh raspberries, blueberries, mascarpone cream, and cubes of Lemon Crème Cake Roll. It’s easy to assemble, beautifully vibrant, and perfect for summer celebrations like the 4th of July or Memorial Day. Refreshing, festive, and full of flavor—this trifle is sure to be a crowd-pleaser.
Ingredients
1 1/2 lbs. raspberries
3/4 c. confectioners’ sugar
1/4 c. fresh orange juice
10 oz. mascarpone cheese
1 1/4 c. cold heavy cream
1/2 tsp. pure vanilla extract
Fine salt
1 Dutch Apron® Bakery Lemon Crème Cake Roll, cubed
3/4 lbs. blueberries
Directions
- Cut one or two pieces of parchment paper 1” taller than the sides of an 8” springform pan. Line the sides of the pan. Cut another piece of parchment paper to fit in the bottom of the pan.
- In a medium-sized mixing bowl, mix the raspberries with 1/4 c. confectioners’ sugar and orange juice. Use a fork or similar tool to lightly mash the berries until they release their juice. Let the mixture sit for 10 minutes.
- While the raspberries are sitting, in a large mixing bowl, stir together the mascarpone cheese and 1/2 c. confectioners’ sugar until smooth. Whisk in cream, vanilla, and a pinch of salt. Whisk until soft peaks form, about 4 minutes.
- Cut the Lemon Crème Cake Roll into 1-inch cubes. Place half of the cake roll pieces in the springform pan. Top with half of the raspberry mixture.
- With a small offset or rubber spatula, spread half the cream mixture over the berries. Tap the pan gently on the counter to remove any air bubbles.
- Repeat layers with remaining cake roll pieces, raspberry mixture, and cream mixture.
- Top with blueberries and refrigerate until the cream is stiff, about 3 hours. Before serving, remove the springform pan and peel away the parchment paper.
About the Author:
Brand Wind is a graphic designer at Dutch Apron® Bakery where he creates a wide variety of materials pertaining to a variety of delicious desserts; his portfolio includes social media promotions, motion graphics, and, occasionally, lending an (actual) hand to make sure each recipe turns out just right. Brandon lives in Iowa with his wife and three children and enjoys creating his own comic books, playing guitar with his band, and going on whatever adventure his wife has planned for the weekend. He strives to be a constant reminder to his kids that, no matter how old you get, you can still be young at heart!
