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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 rich cream cheese layer, and ruby strawberries plus deep blue blueberries stacked all the way to the top. Build the tower in a glass trifle bowl for distinct red-white-blue layers that slice clean after chilling.
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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: 430
Ingredients Equipment Method Notes

Ingredients
  

Base cake
  • 1 (16 oz) store-bought pound cake or angel food cake Cubed for layering.
Red layer
  • 2 cup fresh strawberries Hulled and sliced.
Blue layer
  • 2 cup fresh blueberries Kept fresh for layering.
Whipped cream
  • 2 cup heavy whipping cream For whipped topping layer and folding into cream cheese.
  • 0.25 cup powdered sugar For sweetening whipped cream.
  • 1 tsp vanilla extract For flavor in whipped cream.
Cream cheese layer
  • 8 oz cream cheese Softened for smooth mixing.
  • 0.5 cup powdered sugar For sweetening the cream cheese layer.
Topping
  • 1 whole strawberries and blueberries For decorating the top.

Equipment

  • 1 Dutch oven

Method
 

Make whipped cream
  1. Beat heavy whipping cream, 1/4 cup powdered sugar, and vanilla extract until stiff peaks form, then set the bowl aside.
  2. Keep the whipped cream at room temperature only as needed while you prepare the cream cheese layer to maintain its shape.
Make cream cheese layer
  1. Beat cream cheese with 1/2 cup powdered sugar until smooth.
  2. Fold half of the whipped cream into the cream cheese mixture until fluffy and evenly combined.
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.
  3. Add a layer of sliced strawberries.
  4. Add another layer of pound cake cubes.
  5. Top with plain whipped cream.
  6. Add a layer of blueberries.
  7. Repeat layers until the bowl is full, finishing with whipped cream on top.
  8. Decorate the top with whole strawberries and blueberries.
  9. Cover and refrigerate for at least 2 hours before serving.

Notes

For the cleanest, tallest layers, chill the trifle bowl before assembling and keep the whipped cream stiff until folding. Refrigerate covered up to 3 days; freezing is not recommended because the strawberries and cream layers can weep and soften. For a lighter option, replace half the heavy cream with cold whipped topping and use reduced-fat cream cheese if desired.