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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 whipped cream-cheese layer, and towering stacks of cake, strawberries, and blueberries. Make it ahead for a 2-hour chill so the layers set into clean, sliceable stacks in a clear trifle bowl.
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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
  

pound cake or angel food cake
  • 1 can (16 oz) pound cake or angel food cake store-bought, cubed
strawberries
  • 2 cup strawberries hulled and sliced
blueberries
  • 2 cup blueberries
heavy whipping cream
  • 2 cup heavy whipping cream
powdered sugar
  • 0.25 cup powdered sugar for whipped cream
  • 0.5 cup powdered sugar for cream cheese layer
vanilla extract
  • 1 tsp vanilla extract
cream cheese
  • 8 oz cream cheese softened
whole strawberries and blueberries
  • 1 whole strawberries and blueberries for topping

Equipment

  • 1 stand mixer

Method
 

Make the whipped cream
  1. Beat heavy whipping cream, powdered sugar (1/4 cup), and vanilla extract until stiff peaks form, then set aside for layering.
Make the cream cheese layer
  1. Beat cream cheese with powdered sugar (1/2 cup) until smooth, then fold in half of the whipped cream to create a fluffy cream cheese layer.
Layer 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 over the cream cheese mixture.
  4. Add another layer of cake cubes over the strawberries.
  5. Top with plain whipped cream from the reserved whipped cream.
  6. Add a layer of blueberries over the whipped cream.
  7. Repeat layers until the bowl is full, finishing with whipped cream on top.
  8. Decorate the top with whole strawberries and blueberries, cover, and refrigerate for at least 2 hours before serving.

Notes

For the cleanest tower of layers, chill the trifle bowl ingredients (especially the cream) for 15–20 minutes before assembling, then refrigerate until set. Store covered in the refrigerator for up to 3 days; the cake and dairy layers do not freeze well.