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Red, White and Blueberry Trifle

Red, white and blueberry trifle is a no-bake layered dessert with airy whipped cream, a fluffy cream cheese layer, and bright fruit between cubes of pound cake. Chill until the layers set for a towering glass presentation with distinct ruby, golden, and deep blue stacks.
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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: 310
Ingredients Equipment Method Notes

Ingredients
  

Cake
  • 1 can (16 oz) pound cake or angel food cake cubed
  • 16 oz store-bought pound cake or angel food cake Use either, cubed
  • 1 whole strawberries and blueberries for topping for decorating
Fruit
  • 2 cup fresh strawberries hulled and sliced
  • 2 cup fresh blueberries
Whipped cream
  • 2 cup heavy whipping cream
  • 0.25 cup powdered sugar plus more for cream cheese layer
  • 1 tsp vanilla extract
Cream cheese layer
  • 8 oz cream cheese softened
  • 0.5 cup powdered sugar for cream cheese layer

Equipment

  • 1 stand mixer

Method
 

Make the whipped cream topping
  1. Beat heavy whipping cream, 1/4 cup powdered sugar, and vanilla extract until stiff peaks form, about 3 to 5 minutes, then set aside for layering.
Make the cream cheese layer
  1. Beat cream cheese with 1/2 cup powdered sugar until smooth, about 1 to 2 minutes, then fold in half the whipped cream to make a fluffy cream cheese mixture with visible soft ribbons.
Layer the trifle
  1. Add a layer of pound cake cubes to the bottom of a large trifle bowl, then press lightly so the pieces sit even and flat.
Add cream cheese and strawberries
  1. Spoon a generous layer of the cream cheese mixture over the cake, then add a layer of sliced strawberries so the surface is mostly covered.
Add second cake layer and whipped cream
  1. Add another layer of cake cubes, then spread a layer of plain whipped cream over the top so it reaches the edges.
Add blueberries and repeat
  1. Add a layer of blueberries, then repeat the layers until the bowl is full, finishing with whipped cream on top so the top looks crowned and white.
Chill and decorate
  1. Decorate the top with whole strawberries and blueberries, cover, and refrigerate for at least 2 hours, until the layers look set and sliceable.

Notes

Pro tip: For the cleanest layers, keep the whipped cream stiff before assembling and use cubed cake straight from the package for less crumbling. Refrigerate in a covered container for up to 3 days; freeze is not recommended because the cream and fruit texture changes. For a lighter option, use reduced-fat cream cheese and light whipping cream, but expect a softer set after chilling.