Ingredients
Equipment
Method
Bake and crown the cupcakes
- Bake red velvet cupcakes according to the cake mix box directions until the centers spring back and a toothpick comes out clean, then cool completely before decorating.
- Frost the cupcakes with white frosting in a smooth layer, then spread a second thicker border to hold the fruit.
- Top the frosting with blueberries and sliced strawberries in a flag layout, arranging the fruit to suggest blue top stripes and red-white movement across the surface.
Decorate star cookies
- Make star cookies by arranging star-shaped sugar cookies on a sheet pan and warming as needed only to set frosting, then let them cool briefly for clean detailing.
- Frost the star cookies with white frosting, then sprinkle red, white, and blue sprinkles over the top while the frosting is still tacky for better adherence.
Assemble berry trifle jars
- Layer vanilla pudding, whipped cream, and blueberries in jars, repeating layers until the jars are filled, then finish with sliced strawberries on top.
- Tap the jars lightly on the counter to settle the layers, then keep the tops tidy so the fruit remains visible through the glass.
Serve as a dessert table spread
- Arrange all desserts on a board or tiered stand, grouping cupcakes, star cookies, and jar trifles together so the patriotic colors read clearly from a distance.
Notes
Pro tip: make all components a day ahead and assemble fruit-topped cupcakes and cookie garnishes right before serving so berries stay bright and frosting looks crisp. Store cupcakes and cookies covered in the refrigerator up to 2 days; jar trifles store in the refrigerator up to 3 days. Freeze only undecorated components (baked cake/cookies) for up to 1 month; avoid freezing assembled trifles. For a lighter option, swap whipped cream for whipped topping labeled light or use a reduced-fat whipped dairy alternative.