Celebrate the Fourth of July with an easy strawberry dessert that’s as festive as it is flavorful! These Red, White & Blue Mini Trifles feature in-season strawberries layered with a creamy filling made from real dairy. With no oven required, they’re the perfect treat for hot summer days, backyard barbecues or fireworks on the go.
There’s something special about strawberries grown close to home. Whether you picked them yourself, found them at the farmers market or picked them up from the grocery store, fresh Wisconsin strawberries bring unbeatable flavor to this simple dessert. Pair them with smooth cream cheese and fluffy homemade whipped cream and you’ve got a refreshing dessert that tastes like summer in every bite. Made with real dairy from Wisconsin farms, this treat delivers farm-fresh goodness with every spoonful.
Assemble your trifles in small cups or jars for easy serving. Start with a layer of ladyfingers or cake, then add the creamy filling and fresh berries. Chill until ready to serve and top with a swirl of whipped cream for a final festive touch. Simple, seasonal and made with real ingredients, this easy strawberry dessert is a summer favorite you’ll make again and again.
Red, White & Blue Mini Trifles
Ingredients
- 1 lb fresh strawberries hulled and sliced
- 1 Tablespoon granulated sugar
- 8 oz. package cream cheese (soften at room temperature for 30 mins.)
- ¼ Cup powdered sugar
- Dash of vanilla extract
- 1 package of ladyfingers or Margherite cookies, yellow or white cake
- 1 pint blueberries
- 6 small cups or jars
Instructions
- Cut strawberries into bite-size pieces. Mix strawberries and granulated sugar in a small bowl. Set aside for 15 minutes.
- Beat cream cheese, powdered sugar, milk and vanilla extract together. Blend until smooth.
- Begin assembling trifle cups. Start with a layer of ladyfingers, followed by a dollop of cream cheese mixture. Add a layer of strawberries, another layer of ladyfingers and a second layer of cream cheese mixture. Top with blueberries.
- TIP: Transfer the cream cheese mixture into a bag. Cut a corner off the bag to “pipe” the mixture into the cups.
- Refrigerate the trifles for at least 4 hours or overnight before serving.
Notes
– 1 Cup of real dairy whipping cream
– 2 Tablespoons of granulated sugar
– Dash of vanilla extract Combine whipping cream, sugar and vanilla extract in a bowl. Whip the mixture together on medium-high speed until it has a fluffy, smooth texture (approximately 3-4 minutes).