Ingredients
Equipment
Method
Make the whipped cream and cream cheese mixture
- Beat heavy whipping cream with 1/4 cup powdered sugar and vanilla extract until stiff peaks form, then set aside for layering.
- 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
- Place a layer of pound cake cubes in the bottom of a large trifle bowl, spreading to cover the base.
- Spoon a generous layer of cream cheese mixture over the cake, spreading gently so it reaches the edges.
- Add a layer of sliced strawberries over the cream, then press lightly to help it settle.
- Add another layer of cake cubes on top of the strawberries.
- Spoon plain whipped cream over the cake cubes to form a smooth, even layer.
- Add a layer of blueberries over the whipped cream.
- Repeat layers until the bowl is full, finishing with whipped cream on top so the sides show alternating colors.
- Decorate the top with whole strawberries and blueberries, cover, and refrigerate for at least 2 hours before serving.
Notes
For the cleanest stacked look, keep berries cold and don’t over-mix the folded cream—stop as soon as streaks disappear. Refrigerate covered for up to 3 days; the trifle is best served chilled and does not freeze well because the whipped components can weep after thawing. For a lighter option, swap half the heavy cream for an equal amount of mascarpone or use low-fat cream cheese to reduce richness while keeping the layered structure.