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Red, White and Blueberry Trifle

Red, white and blueberry trifle is a no-bake layered dessert with a fluffy whipped cream top and cream-cheese filling. Cubes of pound cake, ruby strawberries, and deep blueberries stack in a clear glass bowl for a towering patriotic trifle look.
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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: 535
Ingredients Equipment Method Notes

Ingredients
  

Pound cake or angel food cake
  • 1 can (16 oz) store-bought pound cake or angel food cake (16 oz), cubed Use cubed cake for easy layering.
Strawberries
  • 2 cup fresh strawberries, hulled and sliced Keep slices thick enough to show distinct layers.
Blueberries
  • 2 cup fresh blueberries Use fresh for best color and texture.
Whipped cream
  • 2 cup heavy whipping cream Whip until stiff peaks form.
  • 0.25 cup powdered sugar Sweetens the whipped cream layer.
  • 1 tsp vanilla extract Adds flavor to whipped cream.
Cream cheese layer
  • 8 oz cream cheese, softened Soften fully for smooth mixing.
  • 0.5 cup powdered sugar (for cream cheese layer) Sweetens the cream cheese layer.
Topping
  • 1 whole strawberries and blueberries for topping Decorate the top for the patriotic look.

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, about 3–5 minutes, and set aside with a visible peak-hold texture.
Make the cream cheese layer
  1. Beat cream cheese with 1/2 cup powdered sugar until smooth, about 1–2 minutes, then fold in half the whipped cream to create a fluffy, mousse-like cream cheese layer.
Layer the trifle
  1. Place a layer of pound cake cubes in the bottom of a large trifle bowl so the base is evenly covered.
First cream cheese and strawberry layer
  1. Spoon a generous layer of cream cheese mixture over the cake, then add a layer of sliced strawberries to create a clear red band.
Second cake layer
  1. Add another layer of cake cubes, pressing lightly so the next layers sit flat.
Whipped cream and blueberry layer
  1. Top with plain whipped cream, then add a layer of blueberries so you see deep blue pockets across the surface.
Repeat and finish
  1. Repeat layers until the bowl is full, finishing with whipped cream on top so the final layer looks smooth and white.
Chill and top
  1. Decorate the top with whole strawberries and blueberries, cover, and refrigerate for at least 2 hours for clean, stable layers when cut.

Notes

For the cleanest slices, chill until very firm—at least 2 hours, up to 24 hours. Store covered in the refrigerator up to 3 days; freezing is not recommended because the whipped and fruit layers can weep. For a lighter option, swap half the heavy cream with chilled whipped topping or use reduced-fat cream cheese (texture may be slightly softer).