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Red, White and Blueberry Trifle

Red white blueberry trifle is a no-bake, layered dessert with fluffy whipped cream, a fluffy cream-cheese layer, and sweet berries stacked in a towering glass bowl. Pound cake cubes soak up the creamy layers while strawberries and blueberries create bold patriotic color all the way to the top.
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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/angel food cake
  • 1 can (16 oz) store-bought pound cake or angel food cake (16 oz) cubed
Fruit layers
  • 2 cup fresh strawberries hulled and sliced
  • 2 cup fresh blueberries
Whipped cream layer
  • 2 cup heavy whipping cream
  • 0.25 cup powdered sugar plus extra for topping as directed
  • 1 tsp vanilla extract
Cream cheese layer
  • 8 oz cream cheese softened
  • 0.5 cup powdered sugar for cream cheese layer
Topping
  • 1 whole strawberries and blueberries for topping

Equipment

  • 1 trifle bowl

Method
 

Make whipped cream
  1. Beat heavy whipping cream, 1/4 cup powdered sugar, and vanilla extract together at medium-high speed until stiff peaks form, then set the bowl aside.
Make 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.
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, top with plain whipped cream, then add a layer of blueberries.
  4. Repeat layers until the bowl is full, finishing with whipped cream on top.
Chill and top
  1. Decorate the top with whole strawberries and blueberries, cover, and refrigerate for at least 2 hours before serving.

Notes

Pro tip: chill the trifle bowl before layering so the whipped cream stays airy and the layers hold their shape. Store covered in the refrigerator up to 3 days; the texture is best within 24–48 hours. Freezing is not recommended because whipped cream can weep after thawing. For a lighter option, use low-fat cream cheese and half-and-half instead of heavy cream (texture will be a bit less rich).