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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 creamy cream cheese layer, ruby strawberries, and deep blue blueberries stacked in a glass bowl. Chilled for 2 hours so the pound cake cubes soften while the layers stay distinct for a patriotic, 4th of July-ready presentation.
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Prep Time 25 minutes
chilling 2 hours
Total Time 2 hours 25 minutes
Servings: 12 servings
Course: Dessert
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

Pound cake or angel food cake
  • 1 16 oz pound cake or angel food cake Store-bought, cubed.
Strawberries
  • 2 cup fresh strawberries Hulled and sliced.
Blueberries
  • 2 cup fresh blueberries
Whipped cream
  • 2 cup heavy whipping cream
  • 0.25 cup powdered sugar Plus extra for the cream cheese layer.
  • 1 tsp vanilla extract
Cream cheese layer
  • 8 oz cream cheese Softened.
  • 0.5 cup powdered sugar For the cream cheese layer.
Toppings
  • 1 whole strawberries and blueberries for topping For decorating the top.

Equipment

  • 1 stand mixer
  • 1 trifle bowl

Method
 

Make the whipped cream and cream cheese layer
  1. Beat heavy whipping cream with 1/4 cup powdered sugar and vanilla extract until stiff peaks form, then set aside for layering.
  2. 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.
Assemble the trifle layers
  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.
  5. Decorate the top with whole strawberries and blueberries, cover, and refrigerate for at least 2 hours before serving.

Notes

Pro tip: For clean, distinct layers, chill the bowl briefly (15 minutes) after assembling so the whipped cream firms up before the final topping. Refrigerate covered for up to 2–3 days; freezer not recommended. For a lighter option, swap some of the heavy cream for Greek yogurt (note the texture will be softer and less stable).