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Red, White and Blueberry Trifle

Red, white and blueberry trifle is a no-bake layered dessert with fluffy whipped cream, ruby strawberries, and deep blue blueberries stacked in a tall glass bowl. Cream cheese + whipped cream makes a stable, pillowy layer that holds its shape after chilling for at least 2 hours.
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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, cubed
  • 1 can (16 oz) store-bought pound cake or angel food cake cubed
strawberries layer
  • 2 cup fresh strawberries hulled and sliced
blueberries layer
  • 2 cup fresh blueberries
whipped cream
  • 2 cup heavy whipping cream
  • 0.25 cup powdered sugar for whipped cream
  • 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 the whipped cream
  1. Beat the heavy whipping cream, 1/4 cup powdered sugar, and vanilla extract until stiff peaks form, about 2 to 4 minutes. Stop when the mixture holds tall ridges when you lift the beaters.
Make the cream cheese layer
  1. Beat the cream cheese with 1/2 cup powdered sugar until smooth, about 1 to 2 minutes. Then fold in half the whipped cream until fluffy and lightly streaked.
Assemble the trifle
  1. Place a layer of pound cake cubes in the bottom of a large trifle bowl. Press lightly so the cubes sit evenly.
  2. Spoon a generous layer of cream cheese mixture over the cake, then spread to an even layer. Keep the surface level so the next fruit layer stays tidy.
  3. Add a layer of sliced strawberries over the cream cheese mixture. Use a single layer so berries don’t mound too high.
  4. Add another layer of pound cake cubes on top of the strawberries. Distribute cubes to cover the fruit fully.
  5. Top with plain whipped cream in an even layer, leaving a smooth, fluffy surface. Spread gently so you don’t disturb the cake beneath.
  6. Add a layer of blueberries on top of the whipped cream. Tuck berries in so the layer looks deep blue and consistent.
  7. Repeat the layers until the bowl is full, finishing with whipped cream on top. Aim for a taller look with clear, distinct bands.
  8. Decorate the top with whole strawberries and blueberries, then cover the bowl. Refrigerate for at least 2 hours before serving.

Notes

Pro tip: chill the bowl at least 2 hours so the cake absorbs juices and the layers slice cleanly. Store covered in the refrigerator for up to 3 days; the trifle is not recommended for freezing because whipped cream and fresh fruit can weep when thawed. For a lighter option, replace half the heavy cream with cold low-fat whipped topping and expect a slightly less rich texture.