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Red, White and Blueberry Trifle

Red, white and blueberry trifle is a no-bake layered dessert with pound cake cubes, ruby strawberry layers, and a fluffy whipped cream + cream cheese filling. Chill for 2 hours so the layers set clearly in a towering trifle bowl.
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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: 410
Ingredients Equipment Method Notes

Ingredients
  

Cake layer
  • 1 can (16 oz) store-bought pound cake or angel food cake Use cubed cake for clean, sturdy layers.
Fruit layers
  • 2 cup fresh strawberries Hull and slice for even coverage between cake layers.
  • 2 cup fresh blueberries Use whole berries for bright blue layers.
  • 1 Whole strawberries and blueberries for topping Reserve some whole fruit to crown the top just before serving.
Cream layers
  • 2 cup heavy whipping cream Whip until stiff peaks for tall, stable layers.
  • 0.25 cup powdered sugar Sweeten the whipped cream layer.
  • 1 tsp vanilla extract Adds warmth to the whipped cream.
  • 8 oz cream cheese Softened so it blends smoothly with powdered sugar.
  • 0.5 cup powdered sugar Used for the cream cheese layer.

Equipment

  • 1 trifle bowl

Method
 

Make the fillings
  1. Beat heavy whipping cream with 1/4 cup powdered sugar and vanilla extract until stiff peaks form, then set aside.
  2. Beat softened cream cheese with 1/2 cup powdered sugar until smooth, then fold in half the whipped cream to create a fluffy cream cheese layer.
Layer 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, then top with plain whipped cream.
  4. Add a layer of blueberries, then repeat the layers until the bowl is full, finishing with whipped cream on top.
Chill and serve
  1. Decorate the top with whole strawberries and blueberries, cover, and refrigerate for at least 2 hours before serving.

Notes

Pro tip: for the cleanest layers, keep the whipped cream fluffy and stop beating as soon as stiff peaks form so it doesn’t turn grainy. Refrigerate in a covered container up to 3 days; it does not freeze well due to texture changes in dairy and berries. For a lighter option, swap some of the heavy cream for light whipped topping, but expect a softer structure.