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Red, White and Blueberry Trifle

Red, white and blueberry trifle is a no-bake, layered dessert with fluffy whipped cream, ruby strawberries, golden pound cake cubes, and deep blue blueberries stacked in a tall glass bowl. It’s an easy summer trifle recipe—chill it for a couple hours so every layer sets up into creamy, sliceable goodness.
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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: 520
Ingredients Equipment Method Notes

Ingredients
  

Cake and fruit layers
  • 1 (16 oz) store-bought pound cake or angel food cake Cubed
  • 2 cup fresh strawberries Hulled and sliced
  • 2 cup fresh blueberries For layers
Cream layers
  • 2 cup heavy whipping cream For whipped cream
  • 0.25 cup powdered sugar For whipped cream
  • 1 tsp vanilla extract For whipped cream
  • 8 oz cream cheese Softened for cream cheese layer
  • 0.5 cup powdered sugar For cream cheese layer
Topping
  • 1 whole strawberries For topping
  • 1 whole blueberries For topping

Equipment

  • 1 trifle bowl

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 for layering.
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.
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, then add a layer of sliced strawberries.
  3. Add another layer of cake cubes, then top with plain whipped cream.
  4. Add a layer of blueberries, then repeat layers until the bowl is full, finishing with whipped cream on top.
Chill and garnish
  1. Decorate the top with whole strawberries and whole blueberries, then cover and refrigerate for at least 2 hours before serving.

Notes

For the cleanest layers, chill the trifle bowl for 10 minutes before assembling and keep the whipped cream cold while you layer. Refrigerate covered for up to 3 days; freeze not recommended because the fresh fruit texture can change. If you want it lighter, replace half the heavy cream with whipped topping or use low-fat cream cheese (texture will be a bit softer).