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Red, White and Blueberry Trifle

Red, white and blueberry trifle is a no-bake, layered summer dessert with fluffy whipped cream, a tangy cream cheese layer, and juicy berries stacked in a clear glass bowl. Cube-by-cube pound cake layers soak up the creamy filling while you chill it until sliceable and showy for parties.
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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: 365
Ingredients Equipment Method Notes

Ingredients
  

Cake
  • 1 16 oz store-bought pound cake or angel food cake Cubed; use the full package amount for the best layer height.
Red layer
  • 2 cup fresh strawberries Hulled and sliced.
Blue layer
  • 2 cup fresh blueberries Use most for layering; reserve extra for decoration if desired.
Cream layers
  • 2 cup heavy whipping cream Beat to stiff peaks for stable layers.
  • 0.25 cup powdered sugar For whipped cream sweetening.
  • 1 tsp vanilla extract Add with the whipped cream.
Cream cheese layer
  • 8 oz cream cheese Softened for smooth blending.
  • 0.5 cup powdered sugar For the cream cheese layer.
Topping
  • 1 whole strawberries and blueberries Use a mix for a crown on top.

Equipment

  • 1 cast iron skillet
  • 1 sheet pan

Method
 

Make the whipped cream
  1. Beat heavy whipping cream with 1/4 cup powdered sugar and vanilla extract until stiff peaks form, scraping the bowl as needed. Visual cue: the mixture should stand straight with sharp peaks that don’t slump, then set aside.
Make the cream cheese layer
  1. Beat cream cheese with 1/2 cup powdered sugar until smooth, then fold in half of the whipped cream to create a fluffy cream cheese layer. Visual cue: streaks of whipped cream should be mostly incorporated but still look light and airy.
Assemble the trifle
  1. Place a layer of pound cake cubes in the bottom of a large trifle bowl. Visual cue: the cake should cover the base evenly with no large bare spots.
  2. Spoon a generous layer of cream cheese mixture over the cake, then add a layer of sliced strawberries. Visual cue: strawberries should form a single layer across the cream without drowning it.
  3. Add another layer of cake cubes, then top with plain whipped cream and a layer of blueberries. Visual cue: blueberries should sit visible on top of the whipped cream as a distinct blue band.
  4. Repeat layers until the bowl is full, finishing with whipped cream on top. Visual cue: the final surface should be fluffy and pale, reaching the rim for a tall, stacked look.
Chill and decorate
  1. Decorate the top with whole strawberries and blueberries, cover, and refrigerate for at least 2 hours before serving. Visual cue: when chilled, layers should look set and clean-edged through the glass.

Notes

For the cleanest layers, refrigerate the bowl at least 2 hours so the cream cheese layer firms up and the cake absorbs without collapsing. Store covered in the refrigerator up to 3 days; freezing is not recommended. If you want a lighter option, use reduced-fat cream cheese and a lighter whipped topping blend, keeping the same layering method.