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Red, White and Blueberry Trifle

Red, White and Blueberry Trifle is a no-bake, layered trifle dessert with creamy whipped cream and a fluffy cream cheese layer over ruby strawberries, golden cake cubes, and deep blue blueberries. Built in a clear trifle bowl for distinct patriotic layers that stay picture-perfect after chilling.
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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: 420
Ingredients Equipment Method Notes

Ingredients
  

Cake base
  • 1 can (16 oz) store-bought pound cake or angel food cake Cubed into bite-size pieces.
Red layer
  • 2 cup fresh strawberries Hulled and sliced.
Blue layer
  • 2 cup fresh blueberries Fresh blueberries for the middle layers.
Whipped cream
  • 2 cup heavy whipping cream Beaten until stiff peaks form.
  • 0.25 cup powdered sugar For sweetening the whipped cream.
  • 1 tsp vanilla extract Adds vanilla flavor to the whipped cream.
Cream cheese layer
  • 8 oz cream cheese Softened for a smooth, fluffy layer.
  • 0.5 cup powdered sugar For sweetening the cream cheese layer.
Topping
  • 1 whole strawberries and blueberries For decorating the top; use additional whole berries if desired.

Equipment

  • 1 stand mixer

Method
 

Make the whipped cream
  1. Beat heavy whipping cream, 1/4 cup powdered sugar, and vanilla extract until stiff peaks form, then set aside.
  2. Look for stiff peaks that stand straight up when the beaters are lifted, indicating the cream is ready to layer.
Make the cream cheese layer
  1. Beat cream cheese with 1/2 cup powdered sugar until smooth.
  2. Fold in half the whipped cream to create a fluffy cream cheese layer.
Assemble 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 on top of the strawberries.
  5. Add a layer of plain whipped cream over the cake.
  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.
Chill and serve
  1. Cover and refrigerate for at least 2 hours before serving.
  2. Serve chilled so the layers set and slice cleanly in the glass bowl.

Notes

Pro tip: soften the cream cheese fully so it beats smooth, then fold gently so the cream cheese layer stays airy. Refrigerate leftovers in a covered container for up to 3 days; freezing is not recommended due to texture changes. If you want a lighter option, swap in whipped topping (or a high-fat non-dairy heavy cream alternative) to reduce dairy richness while keeping the layered look.