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Red, White and Blueberry Trifle

Red, white and blueberry trifle is a no-bake layered dessert made with fluffy whipped cream, a smooth cream cheese layer, and ruby strawberries over golden cake cubes. It’s chilled for at least 2 hours so every spoonful sets into distinct patriotic layers.
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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: 390
Ingredients Equipment Method Notes

Ingredients
  

Layered trifle base
  • 16 oz pound cake or angel food cake Cubed store-bought cake
  • 2 cup strawberries Hulled and sliced
  • 2 cup blueberries Fresh
  • 2 cup heavy whipping cream Cold for whipping
  • 1 cup powdered sugar Divided: 1/4 cup for whipped cream, 1/2 cup for cream cheese layer (plus extra for topping mixture if needed)
Cream layers
  • 1 tsp vanilla extract
  • 8 oz cream cheese Softened
Topping
  • whole strawberries and blueberries For decorating the top

Equipment

  • 1 stand mixer

Method
 

Make the whipped cream
  1. Beat the heavy whipping cream with 1/4 cup powdered sugar and vanilla extract until stiff peaks form, then set aside.
  2. Check for stiff peaks by lifting the beaters—when the cream holds its shape without drooping, it’s ready.
Make the cream cheese layer
  1. Beat the softened cream cheese with 1/2 cup powdered sugar until smooth.
  2. Fold in half the whipped cream to create a fluffy cream cheese layer, keeping the mixture airy.
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 the cream cheese mixture over the cake, spreading gently to cover.
  3. Add a layer of sliced strawberries over the cream cheese layer.
  4. Add another layer of pound cake cubes.
  5. Top with plain whipped cream.
  6. Add a layer of blueberries.
  7. Repeat the layers until the bowl is full, finishing with whipped cream on top.
  8. Decorate the top with whole strawberries and blueberries, then cover the bowl.
  9. Refrigerate for at least 2 hours before serving so the layers set and stay distinct.

Notes

For clean layers, keep the whipped cream cold until you fold it in, and avoid overmixing the cream cheese step so it stays fluffy. Refrigerate leftovers in a covered container for up to 3 days; freezing is not recommended since the fruit and cream can lose texture. If you need a lower-sugar option, use a powdered sugar substitute labeled for baking/confectioners’ use in both sweetened layers.