No Bake Fourth of July Mini Trifles
No bake fourth of July mini trifles are the perfect answer to a hot summer day dessert. It’s light, full of summer fruit, and topped with a delectable homemade whipped cream.Jump to Recipe
When Fourth of July hits, we’re usually in the heat of summer. It’s always fun to be outside by the grill and pool, but man does the heat wipe it out of you! That means we need a 4th of July dessert that’s light, refreshing, and doesn’t require you to turn the oven on.
These Fourth of July mini trifles are the perfect no bake dessert! The trifles are an easy dessert to make….and they also look SO cute (nobody is going to be able to tell how little time they took)!
No Bake Mini Trifle Ingredients
There are only a few ingredients needed for these mini red, white, & blue trifles.
Mini Trifle Dessert Cups: It makes it easy for everyone to grab their own single serving container, and the presentation is adorable!
Angel Food Cake: Depending on how eager you’re feeling, you can purchase a store bought cake, or bake your own.
Fruit: Grab all your favorite red & blue fruit. I used blackberries, blueberries, raspberries, and strawberries.
Whipped Cream: I highly, highly encourage you to make your own – it’s SOOO much better! But if you’re really crunched for time, store bought will work as well!
How to Make Homemade Whipped Cream
If you’ve never made homemade whipped cream, you’d probably be surprised to find out that it’s actually super easy! Trust me, it’s the star of the show for this dessert! The only equipment needed is a stand mixer or hand mixer, which is mainly to help save your arms from doing all the work!
The main goal of whipped cream is to keep everything nice & cold! Twenty minutes before you’re ready to make the whipped cream, throw your mixing bowl (preferably a metal bowl) and whisk attachment into the freezer to allow them to chill. If you don’t have a metal bowl, opt for a glass bowl.
Once the bowl and whisk are chilled, it’s time to go to work! Add the cold whipping cream, confectioners’ sugar, and vanilla extract (this one is THE BEST vanilla brand) to your mixer fitted with the whisk attachment. Beat on medium-high for 4-6 minutes until you’ve reached medium peaks. This means, when you lift the whisk attachment out of the whipped cream, peaks form & the cream can stand up firmly, but still has a slight curl on the tip.
Be sure to keep an eye on the mixture so you get the right consistency. Too much whipping and you’ll have butter! Refrigerate cream immediately. Keep cold until you’re ready to assemble the mini trifles. Then, they go right back in the refrigerator until ready to serve!
Fourth of July Trifle Display
Depending on the type of Fourth of July party you’re having, you have different options for how to display your trifle desserts. If you’d like for everyone to assemble their own trifle as a way to add entertainment to the party, feel free to prep all the ingredients and then have the guests finish assembling.
For more of an easy, laid-back party (maybe a pool party), where all of your guests are going to be tired from being in the sun, you can have the desserts already pre-assembled. Add the trifles on this adorable (and affordable) tray so they are easy to transport outside. Just remember to keep them in the fridge up until serving or the whipped cream will melt!
Tools to Make Your Life Easy
These are my FAVORITE tools to create mini trifles. I know you’ll especially love the ease that comes with individual portioned dessert cups (they’re a must!)
Fourth of July Mini Trifle
- 16 ounces cold heavy whipping cream
- 4 tablespoons confectioners' sugar
- 1 teaspoon vanilla extract
- 1/2 angel food cake cut into 1/2 – 1 inch cubes
- 1/2 pint blackberries
- 1 pint blueberries
- 1/2 pint raspberries
- 1 pint strawberries sliced in half
- Freeze mixing bowl (preferably a metal bowl) and whisk attachment in the freezer for 20 minutes to allow them to chill. If you don't have a metal bowl, opt for a glass bowl. Remove from freezer when ready to make whipping cream.
- Fit stand mixer with whisk attachment. Add the cold whipping cream, confectioners' sugar, and vanilla extract to cold mixing bowl. Beat on medium-high for 4-7 minutes, keeping a close eye on the cream to ensure correct consistency. Beat until medium peaks have formed. This means, when you lift the whisk attachment out of the whipped cream, peaks form & the cream can stand up firmly, but still has a slight curl on the tip. Refrigerate cream until ready to assemble.
- Set out the mini trifle dessert cups. Fill each cup up 1/3 of the way with angel food cake. On top of the cake, add a mixture of blackberries, blueberries, and raspberries until the cups are filled up 2/3 of the way. Using an ice cream scoop, add one scoop of whipped cream to the top of each trifle. Top with half a slice of strawberry (sliced side up) and some additional blueberries. Serve immediately or place in the refrigerator until ready to serve.