Red White Blue Mixed Berry Yum Yum (Printable)

Layers of fresh strawberries, blueberries, and raspberries with creamy whipped cheese filling over crushed shortbread cookies.

# What You’ll Need:

→ Fruit

01 - 1 cup fresh strawberries, hulled and sliced
02 - 1 cup fresh blueberries
03 - 1 cup fresh raspberries

→ Whipped Filling

04 - 8 oz cream cheese, softened
05 - 1 cup powdered sugar
06 - 1 tsp vanilla extract
07 - 2 cups whipped topping, thawed

→ Base

08 - 2 cups vanilla shortbread cookies, crushed

→ Garnish

09 - Additional berries and mint leaves (optional)

# Directions:

01 - Beat cream cheese in a medium bowl until smooth. Add powdered sugar and vanilla extract, beating until fully incorporated. Gently fold in whipped topping until mixture is creamy and smooth.
02 - Sprinkle a layer of crushed shortbread cookies evenly across the bottom of a glass trifle bowl or individual serving cups.
03 - Spread a layer of the whipped cheese mixture over the cookie base, ensuring even coverage.
04 - Arrange sliced strawberries and blueberries over the cream layer in an even pattern.
05 - Continue layering in sequence: cookies, whipped filling, and mixed berries until all ingredients are used. Complete with a decorative top layer of berries.
06 - Add additional berries and mint leaves as desired. Refrigerate for at least 1 hour to allow flavors to meld and layers to set before serving.

# Expert Tips:

01 -
  • The whipped filling is impossibly creamy and light, making each bite feel like eating a sweet cloud
  • You can assemble it the night before and let the refrigerator do all the work for you
  • Those patriotic colors make it the star of any summer celebration without turning on your oven
02 -
  • The cookie layer needs to be thick enough to support everything above it or your beautiful creation will start sliding and settling
  • Fold the whipped topping in gently, about ten to twelve strokes, because over mixing will make it deflate and lose all that lovely airiness
03 -
  • Toast your crushed shortbread cookies in a 350 degree oven for five minutes before using, let them cool completely, and they'll stay crunchy longer
  • Add a tablespoon of lemon zest to the whipped filling for brightness that makes all the berries pop even more

Go Back