Patriotic Red, White & Blue Berry Trifle (Grain-Free, mSCD & Refined Sugar-Free)

Patriotic Red, White & Blue Berry Trifle (Grain-Free, mSCD & Refined Sugar-Free)

Why This Had to Be This Months Free Recipe

Some desserts just feel like the 4th of July.

Growing up, the Fourth of July always meant my dad BBQing on the grill, running around with sparklers spelling your name and making shapes with the light, lawn chairs pulled into the driveway waiting for fireworks, lightning bugs and probably a few mosquito bites. 

This year feels especially meaningful as we celebrate America’s 250th birthday, and I wanted to create something worthy of such a special milestone.

That’s why I chose this Patriotic Red, White & Blue Berry Trifle as my free July recipe and my little gift to all of you. Thank you for supporting my recipes, my newsletter, and this space. Whether you’ve been here from the beginning or just recently joined, I’m so grateful you’re here, and I wanted everyone to have something beautiful to make for their Fourth of July table.

This trifle is layered with fluffy grain-free vanilla cake, a light cheesecake-inspired Greek yogurt and coconut whipped cream, and fresh strawberries and blueberries. Festive enough to be the centerpiece of your celebration while still being surprisingly simple to assemble.

If you’re still planning your holiday menu, don’t forget to visit my Ultimate 4th of July Recipe Roundup here on Substack! It’s completely free to browse and filled with BBQ favorites, summer sides, patriotic desserts, and plenty of inspiration for your Independence Day celebration.

Here’s to celebrating 250 years in style!

Substack

• Why You’ll Love It

  • A beautiful centerpiece worthy of America’s 250th.
  • Light, creamy, and packed with fresh summer berries.
  • Grain-free, refined sugar-free, and mSCD-friendly.
  • Perfect for BBQs, potlucks, family gatherings, and of course Fourth of July celebrations!
  • Easy to make ahead in individual components before assembling.
  • Homemade vanilla cake gives every bite a soft, bakery-style texture.
  • Festive and fun dessert that’s just as delicious as it is beautiful.

• Notes & Tips

  How to make dripped Greek yogurt

  To create a thicker, cheesecake-like texture, line a fine mesh strainer with cheesecloth or a clean flour sack (tea) towel and place it over a bowl. Add the Greek yogurt and refrigerate for 12–24 hours, allowing the excess whey to drain away. The longer it drains, the thicker and creamier it becomes. For this recipe, I recommend 24 hours for the richest texture.

  For the best texture

  This trifle is at its very best when assembled shortly before serving. You can prepare the cake, whipped filling, and berries ahead of time, then layer everything together when you’re ready to enjoy it.

  If needed, the assembled trifle can be refrigerated for 1–2 hours, but I don’t recommend making it much farther in advance, as the cake will gradually absorb moisture from the filling and become soft.

  Storage

  Store leftovers covered in the refrigerator for up to a day. The flavors will still be delicious, though the cake layers will continue to soften over time.

• Thank you

  Thank you so much for spending part of your holiday with me.

  Whether this dessert becomes the centerpiece of your Fourth of July table or simply something sweet to enjoy with the people you love, I hope it adds a little extra joy to your celebration.

  If you make this recipe, I’d absolutely love to see it! Tag #chefwithIBD so I can celebrate your beautiful creations alongside you.

  Wishing you and your family a safe, joyful, and delicious Fourth of July. Happy 250th Birthday, America! Here’s to good food, great company, unforgettable fireworks, and making memories that last long after the last sparkler goes out.

Patriotic Red, White & Blue Berry Trifle (Grain-Free, mSCD & Refined Sugar-Free)

Serves 12-16
Prep: 30 min
Baking: 25 min
Assembly: 5 min 
Total: 1 hour

Ingredients:

For the Cake

• 1⅓ cups almond flour
• 1 cup coconut flour
• 1 tsp salt
• 1 tsp baking soda
• 8 eggs
• 1 cup butter, melted
• ½ cup honey
• 2 cups almond milk
• 2 tsp vanilla extract

For the Cheesecake Coconut Whipped Cream

• 2 cups 24-hour dripped Greek yogurt
• 2 cups cold coconut cream (solid portion only)
• ⅓ cup honey
• 2 tsp vanilla extract

For the Berry Layer

• 2 pints strawberries, diced
• 1 pint blueberries

Method of Prep:

1. 1. Gather and prep ingredients. 24 hours before making drip your Greek Yogurt. Preheat the oven to 350°F. Line two quarter sheet trays with parchment paper and set aside.
   2. In a large bowl, whisk together almond flour, coconut flour, salt, and baking soda.
   3. Add eggs, melted butter, honey, almond milk, and vanilla extract.
   4. Mix until fully combined and a batter forms.
   5. Divide the batter evenly between the prepared sheet trays.
   6. Bake for 25 minutes or until a toothpick inserted into the center comes out clean. Remove from the oven and place on a cooling rack.
   7. Allow cakes to cool completely, at least 1 hour. Once cooled, cut into 1-inch cubes.
   8. In a bowl, whisk together the dripped yogurt, honey, and vanilla extract. using your electric or stand mixer on medium high speed.
   9. Add the solid portion of the chilled coconut cream to the mixing bowl with your yogurt. Beat until fluffy (1-2 minutes)
   10. Wash and dry the berries. Slice the strawberries.
   11. Assemble: Add a layer of cake cubes to the bottom of a large trifle dish. Spoon a layer of cheesecake cream over the cake. Top with a layer of strawberries and blueberries. Repeat the layers until all ingredients have been used, finishing with cheesecake cream and berries on top. Decorate the top with additional strawberries and blueberries if desired. Serve immediately and enjoy!

Nutrition Facts: (for 16 servings) 
Calories- 420
Carbs- 25.4 g
Fat- 22.5 g
Protein - 11.0 g

Substack