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Red, White and Blueberry Trifle

Red, white and blueberry trifle is a no-bake layered dessert with fluffy whipped cream, a smooth cream-cheese layer, and ruby strawberries over golden cake cubes. Chilled for at least 2 hours, it stacks cleanly in a clear trifle bowl for a classic patriotic look.
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Prep Time 25 minutes
chilling 2 hours
Total Time 2 hours 25 minutes
Servings: 12 servings
Course: Dessert
Cuisine: American
Calories: 420
Ingredients Equipment Method Notes

Ingredients
  

pound cake or angel food cake (16 oz), cubed
  • 1 can (16 oz) store-bought pound cake or angel food cake
fresh strawberries
  • 2 cup fresh strawberries hulled and sliced
fresh blueberries
  • 2 cup fresh blueberries
heavy whipping cream
  • 2 cup heavy whipping cream
powdered sugar
  • 0.25 cup powdered sugar plus more for topping layers
vanilla extract
  • 1 tsp vanilla extract
cream cheese
  • 8 oz cream cheese softened
powdered sugar (for cream cheese layer)
  • 0.5 cup powdered sugar for cream cheese layer
whole strawberries and blueberries for topping
  • 1 whole strawberries and blueberries for topping

Equipment

  • 1 large trifle bowl

Method
 

Make the whipped cream
  1. Beat heavy whipping cream, 1/4 cup powdered sugar, and vanilla extract together until stiff peaks form, then set aside for layering.
Make the cream cheese layer
  1. Beat cream cheese with 1/2 cup powdered sugar until smooth, then fold in half the whipped cream to create a fluffy cream cheese layer.
Assemble the trifle
  1. Place a layer of pound cake cubes in the bottom of a large trifle bowl.
  2. Spoon a generous layer of cream cheese mixture over the cake, then add a layer of sliced strawberries.
  3. Add another layer of cake cubes over the strawberries.
  4. Top with plain whipped cream, then add a layer of blueberries.
  5. Repeat layers until the bowl is full, finishing with whipped cream on top.
Chill and finish
  1. Decorate the top with whole strawberries and blueberries, cover, and refrigerate for at least 2 hours before serving.

Notes

For clean, distinct layers, keep the whipped cream and cream-cheese mixture cold while you assemble, and use a gentle folding motion so the whipped texture stays airy. Refrigerate covered up to 3 days (best within 24–48 hours); freezing is not recommended because the berries and cream layers can weep after thawing. For a lighter swap, use a reduced-fat cream cheese and a lower-fat whipped topping substitute, but expect a slightly softer set.