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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 tangy cream cheese layer, and fruit-studded cake cubes. Chill it until the layers set for clean, towering slices filled with strawberries and blueberries.
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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
  

Red, White and Blueberry Trifle
  • 16 oz store-bought pound cake or angel food cake cubed
  • 2 cup fresh strawberries hulled and sliced
  • 2 cup fresh blueberries
  • 2 cup heavy whipping cream
  • 0.25 cup powdered sugar plus 1/2 cup for cream cheese layer
  • 1 tsp vanilla extract
  • 8 oz cream cheese softened
  • 0.5 cup powdered sugar for cream cheese layer
  • 1 whole strawberries and blueberries for topping for topping

Equipment

  • 1 stand mixer

Method
 

Make the whipped cream
  1. Beat heavy whipping cream with 1/4 cup powdered sugar and vanilla extract until stiff peaks form, about 3-5 minutes, then set aside.
  2. Keep the whipped cream cold so the peaks hold while you prepare the cream cheese layer.
Make the cream cheese layer
  1. Beat cream cheese with 1/2 cup powdered sugar until smooth, about 1-2 minutes.
  2. Fold in half the whipped cream gently until fluffy and evenly combined.
Assemble the trifle
  1. Spoon a layer of pound cake cubes into the bottom of a large trifle bowl.
  2. Spread a generous layer of cream cheese mixture over the cake, then add a layer of sliced strawberries.
  3. Add another layer of pound cake cubes, then top with plain whipped cream.
  4. Add a layer of blueberries over the whipped cream.
  5. Repeat the layers until the bowl is full, finishing with whipped cream on top.
  6. Decorate the top with whole strawberries and blueberries, cover, and refrigerate for at least 2 hours before serving.

Notes

For the cleanest layers, assemble in a glass trifle bowl and keep the whipped cream chilled until the last moment. Refrigerate covered for up to 3 days; do not freeze (the whipped cream and fruit texture change). For a lighter option, use reduced-fat cream cheese and light whipped topping in the cream cheese layer (texture will be slightly less firm).