Red White Blue Delight
With layers of sweet pound cake, strawberries, blueberries, a creamy vanilla filling, and colorful gelatin, Red White Blue Delight practically waves a tiny flag from the dessert table.
The best part? Nobody will ever guess how easy it is to make. There’s no baking, no complicated decorating, and no need for advanced pastry skills. Just a few simple layers that come together into a festive dessert perfect for the Fourth of July, Memorial Day, Veterans Day, or honestly, any gathering where dessert is expected and effort is negotiable.
Why You’ll Love This Recipe
- Bright red, white, and blue layers make a stunning presentation.
- Easy to prepare ahead of time.
- No baking required if using store-bought pound cake.
- Perfect for summer holidays and backyard cookouts.
- Easily doubles for larger gatherings.
- Light, creamy, fruity, and refreshing.
Making Red White Blue Delight
Prepare the Strawberry Layer
In a medium bowl, whisk together the strawberry gelatin and 1/2 cup boiling water for about 2 minutes, or until completely dissolved.
Stir in 1/2 cup ice water, then fold in the sliced strawberries.
Prepare the Blueberry Layer
In a second bowl, whisk together the berry blue gelatin and 1/2 cup boiling water until dissolved, about 2 minutes.
Stir in 1/2 cup ice water, then add the blueberries.
Refrigerate both bowls for 35 to 45 minutes, or until the gelatin is softly set but still easy to spoon and spread.
Make the Cream Layer
In a medium bowl, beat the softened cream cheese and vanilla extract until smooth.
Fold in 1 cup of thawed whipped topping until combined.
Assemble the Dessert
Arrange slices of pound cake across the bottom of an 8 x 8-inch dish with sides at least 2 inches high, trimming as needed to cover the bottom.
Spoon the strawberry gelatin mixture over the cake and gently spread into an even layer.
Dollop half of the cream cheese mixture over the strawberries and carefully spread to cover.
Add a second layer of pound cake slices.
Spoon the blueberry gelatin mixture over the pound cake and spread evenly.
Dollop the remaining cream cheese mixture over the blueberries and carefully spread.
Top with 1/2 cup whipped topping.
Garnish with fresh berries and patriotic sprinkles.
Refrigerate at least 4 hours until fully chilled before serving.
Tips For Success
- Don’t let the gelatin fully set before assembling. Soft and spreadable is the goal.
- Use a serrated knife to slice the frozen pound cake neatly.
- Make the dessert several hours ahead or the night before serving.
- Double the recipe and use a 13 x 9-inch dish for larger gatherings.
How To Customize Your Red White Blue Dessert
- Swap raspberries for strawberries.
- Use blackberries in place of blueberries.
- Try angel food cake instead of pound cake for a lighter texture.
- Add extra fresh berries on top for an even more festive presentation.
Looking for more summer desserts?
You can go straight to the desserts section, or I’d love to recommend a few:
- No Bake Cherry Delight
- Strawberry Cloud Cake
- Chocolate PB Chess Pie
- Texas Lemonade Sheet Cake
- No Bake Lemon Blueberry Dessert
If you tried and love this recipe, please leave a 5-star rating on the recipe card and consider leaving a comment below. Thank you so much.
Red White Blue Delight
Ingredients
- 3 oz. box strawberry gelatin mix
- 1 cup boiling water, divided
- 1 cup ice water, divided
- 12 oz. fresh strawberries, hulled and thinly sliced
- 3 oz. box berry blue gelatin mix
- 8 oz. fresh blueberries
- 4 oz. cream cheese, softened
- 1 tsp. vanilla extract
- 1 1/2 cups frozen whipped topping, thawed
- OPTIONAL: extra berries and sprinkles for decorating
Instructions
- Prepare Strawberry Layer: In a medium bowl, whisk together the strawberry gelatin and boiling water for about 2 minutes, or until completely dissolved. Stir in the ice water, then fold in the sliced strawberries.
- Prepare the Blueberry Layer: In a second bowl, whisk together the berry blue gelatin and boiling water until dissolved, about 2 minutes. Stir in the ice water, then add the blueberries.Refrigerate both bowls for 35 to 45 minutes, or until the gelatin is softly set but still easy to spoon and spread.
- Make the Cream Cheese Layer: In a medium bowl, beat the softened cream cheese and vanilla extract until smooth. Fold in 1 cup of thawed whipped topping until combined.
- Assemble Dessert: Arrange slices of pound cake across the bottom of an 8 x 8-inch dish with sides at least 2 inches high, trimming as needed to cover the bottom.
- Spoon the strawberry gelatin mixture over the cake and gently spread into an even layer.Dollop half of the cream cheese mixture over the strawberries and carefully spread to cover.
- Add a second layer of pound cake slices.Spoon the blueberry gelatin mixture over the pound cake and spread evenly.Dollop the remaining cream cheese mixture over the blueberries and carefully spread.Top with 1/2 cup whipped topping.
- Refrigerate at least 4 hours before serving. Optional: Add additional berries to the top for a splash of color. Enjoy!
Notes
Nutrition
Red White Blue Delight
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Pin it, print it, or save it for later—because nothing says “summer celebration” quite like showing up with a dessert dressed in red, white, and blue.
In the meantime, I hope you have yourself a blessed day.
