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Top view of a red, white, and blue summer trifle perfect for a patriotic 4th of July dessert.

Gordon Ramsay Summer Berry Trifle – 4th of July Dessert

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Ingredients Method

Ingredients
  

Macerated Berries
  • 3 cups blueberries, divided 
  • 3 cups blackberries, divided
  • 3 cups strawberries
  • 3 cups raspberries
  • ¼ cup sugar
  • 1 large orange
Cream Cheese Whipped Cream
  • 8 ounces cream cheese, softened
  • 1 cup heavy cream
  • Pinch of salt
  • 1 teaspoon vanilla extrac
  • Powdered sugar, if desired

Method
 

Macerate the Berries (Red and Blue Separately)
  1. Start by placing ½ cup each of strawberries and raspberries into one large mixing bowl — this is your red berry bowl. In a second large bowl, combine ½ cup each of blueberries and blackberries — your blue berry bowl.
  2. Sprinkle about 2½ tablespoons of sugar over the red berries, and the remaining 1½ tablespoons over the blue berries. Zest an orange, dividing the zest evenly between both bowls, and then squeeze in all the juice from the orange.
  3. Use a potato masher to lightly crush the red berries, just enough to release their juices without turning them to mush. Gently fold in the remaining 4 cups of red berries using a spatula
  4. Rinse the masher and repeat the process with the blue berry bowl: mash lightly, then fold in about 1½ cups each of blueberries and blackberries. Reserve the last 1 cup of each blue and black berry — they’ll be your fresh topping later. Set both bowls aside to macerate and become syrupy and flavorful.
Whip the Cream Cheese Filling
  1. In a large bowl, whip room-temperature cream cheese with a hand mixer until smooth. Slowly stream in heavy cream and a splash of vanilla extract, mixing gently at first to combine. Once incorporated, increase the speed and whip until the mixture is fluffy and light.
  2. Taste it — if you’d like it sweeter, sift in a little powdered sugar and whip again to blend. Set aside, or refrigerate if you’re not using it right away (especially if it’s a warm day).
Prepare Your Trifle Dish (or Springform Pan)
  1. If using an 8” springform pan, line the bottom with parchment paper and the sides with acetate (or parchment), allowing the liner to rise at least 6 inches above the edge. For a more traditional look, you can also use a deep trifle bowl or tall clear glass dish.
Layer the Trifle
  1. Start with about ⅓ of the pound cake pieces, loosely filling the bottom to form a soft but stable base layer. Spoon in half of the red macerated berries, letting that vibrant syrup soak into the cake. Add a generous ¼ of the whipped cream mixture, spreading it gently across the berries.
  2. Now, build your second layer with more pound cake, followed by the blue and black berry mix, and another scoop of the whipped cream mixture. Repeat the process again using the remaining red berries, another layer of pound cake, and one final swirl of cream on top.
  3. Finish with the reserved fresh blueberries and blackberries, gently arranged over the cream for a striking, festive presentation.
Chill and Serve
  1. Cover your trifle and refrigerate overnight to let the flavors meld beautifully. Before serving, let it sit out at room temperature for 20–30 minutes to soften slightly. For extra fun and flair, top it with festive sprinkles or even sparkler candles — light them up as you bring it to the table and watch everyone’s faces light up too.