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Red, White and Blueberry Trifle

Red, white and blueberry trifle is a no-bake layered dessert with fluffy whipped cream, creamy cream cheese filling, and ruby red berries stacked over golden cake cubes. Chill it for 2 hours so every spoonful slices cleanly through 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: 360
Ingredients Equipment Method Notes

Ingredients
  

Cake
  • 16 oz store-bought pound cake or angel food cake cubed
Red layer
  • 2 cup fresh strawberries hulled and sliced
Blue layer
  • 2 cup fresh blueberries
Whipped cream
  • 2 cup heavy whipping cream
  • 0.25 cup powdered sugar plus 1/4 cup 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 heavy whipping cream, 1/4 cup powdered sugar, and vanilla extract together 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 to create a fluffy cream cheese layer.
Assemble the trifle layers
  1. Place a layer of pound cake cubes in the bottom of a large trifle bowl.
Add cream cheese and strawberries
  1. Spoon a generous layer of cream cheese mixture over the cake, then add a layer of sliced strawberries.
Add cake and whipped cream
  1. Add another layer of cake cubes, top with plain whipped cream, then add a layer of blueberries.
Repeat and finish
  1. Repeat layers until the bowl is full, finishing with whipped cream on top.
Chill
  1. Decorate the top with whole strawberries and blueberries, cover, and refrigerate for at least 2 hours before serving.

Notes

For clean, tall layers, use a clear trifle bowl and keep the whipped cream cold while you assemble. Refrigerate covered and eat within 3 days for best texture; freezing is not recommended due to berry and cream changes. For a lighter option, substitute part-skim cream cheese and use whipped topping labeled for whipping (texture may be slightly softer).