Go Back

Red, White and Blueberry Trifle

This red, white and blueberry trifle is a no-bake layered dessert with fluffy cream, ruby strawberries, and deep blue blueberries stacked in a towering glass bowl. Build the cake-and-cream layers, chill until set, and finish with fresh whole berries for a patriotic 4th of July trifle look.
Print Recipe Pin Recipe
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
  • 16 oz store-bought pound cake or angel food cake Cubed.
Red layer
  • 2 cup fresh strawberries Hulled and sliced.
Blue layer
  • 2 cup fresh blueberries Fresh.
Whipped cream
  • 2 cup heavy whipping cream Cold for best volume.
  • 0.25 cup powdered sugar For sweetening whipped cream.
  • 1 tsp vanilla extract For flavor in whipped cream.
Cream cheese layer
  • 8 oz cream cheese Soften first.
  • 0.5 cup powdered sugar For cream cheese layer.
Topper
  • whole strawberries and blueberries For decorating the top.

Equipment

  • 1 stand mixer

Method
 

Make whipped cream (white layer)
  1. In a stand mixer, beat the heavy whipping cream, 1/4 cup powdered sugar, and vanilla extract until stiff peaks form, about 3-5 minutes, then set aside while you prepare the next layer. Visual cue: the cream should hold firm peaks when the beaters are lifted.
Make cream cheese layer
  1. Beat the softened cream cheese with 1/2 cup powdered sugar until smooth, about 1-2 minutes. Visual cue: no lumps remain when you scrape the bowl sides.
  2. Fold in half of the reserved whipped cream to create a fluffy cream cheese layer. Visual cue: the mixture should look lighter and still thick.
Layer the trifle
  1. Place a layer of pound cake cubes in the bottom of a large trifle bowl. Visual cue: the bottom should be evenly covered.
  2. Spoon a generous layer of the cream cheese mixture over the cake, then add a layer of sliced strawberries. Visual cue: strawberries should form an even red layer.
  3. Add another layer of cake cubes over the strawberries. Visual cue: cake pieces should cover the surface without large gaps.
  4. Top with plain whipped cream, then add a layer of blueberries. Visual cue: blueberries should sit mostly in a single even layer.
  5. Repeat layers until the bowl is full, finishing with whipped cream on top. Visual cue: whipped cream should be the visible top layer.
Chill and decorate
  1. Decorate the top with whole strawberries and blueberries, then cover the bowl. Visual cue: the surface should be fully covered with fresh whole berries.
  2. Refrigerate for at least 2 hours before serving. Visual cue: the layers should look set and hold their shape when you spoon into the bowl.

Notes

For clean, distinct layers, chill your bowl for 10 minutes before building, and use fully softened (not melted) cream cheese. Store covered in the refrigerator up to 3 days; the whipped layers don’t freeze well, so freezing is not recommended. For a lighter option, use low-fat cream cheese and replace 1/2 cup of the heavy cream with cold Greek yogurt (texture will be slightly less fluffy).