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Red, White and Blueberry Trifle

Red, white and blueberry trifle is a no-bake layered dessert with fluffy whipped cream, a rich cream cheese layer, and ruby red strawberries over tender pound cake cubes. Stack the patriotic trifle in a clear bowl, chill until set, and top with whole berries for a towering, showy finish.
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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
  

Cake & berries
  • 16 oz pound cake or angel food cake Store-bought, cubed. Use 16 oz total.
  • 2 cup fresh strawberries Hulled and sliced.
  • 2 cup fresh blueberries
  • 1 whole strawberries For topping.
  • 1 whole blueberries For topping.
Whipped & cream layers
  • 2 cup heavy whipping cream
  • 1 cup powdered sugar Use 1/4 cup for the whipped cream layer and 1/2 cup for the cream cheese layer.
  • 1 tsp vanilla extract
  • 8 oz cream cheese Softened.

Equipment

  • 1 stand mixer

Method
 

Make the whipped cream
  1. Beat heavy whipping cream with 1/4 cup powdered sugar and vanilla extract until stiff peaks form, then set aside.
Make the cream cheese layer
  1. Beat cream cheese with 1/2 cup powdered sugar until smooth, then fold in half the whipped cream until fluffy.
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 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.
  5. Decorate the top with whole strawberries and whole blueberries.
Chill and serve
  1. Cover and refrigerate for at least 2 hours before serving.

Notes

Pro tip: chill uncovered for 10–15 minutes after assembling if your cream starts to loosen, then cover and refrigerate—this helps the layers stay crisp. Store covered in the refrigerator up to 3 days; the trifle is not freezer-friendly. For a lighter option, use reduced-fat cream cheese and light whipped topping instead of heavy whipping cream and full-fat cream cheese.