Ingredients
Equipment
Method
Make the whipped cream
- Beat the heavy whipping cream, 1/4 cup powdered sugar, and vanilla extract until stiff peaks form, about 3 to 5 minutes, then set aside with a visible hold in the peaks.
Make the cream cheese layer
- Beat the softened cream cheese with 1/2 cup powdered sugar until smooth, about 1 to 2 minutes, then fold in half of the whipped cream until fluffy and thick.
Assemble the trifle
- Place a layer of pound cake cubes in the bottom of a large trifle bowl, creating a level base you can clearly see through the glass sides.
- Spoon a generous layer of cream cheese mixture over the cake and lightly smooth it so the layer looks even.
- Add a layer of sliced strawberries over the cream, arranging them so the red layer covers most of the surface.
- Add another layer of pound cake cubes, pressing gently so the next layer will sit flat.
- Top with plain whipped cream, spreading it into a smooth white layer with soft ridges.
- Add a layer of blueberries, letting them form a deep blue band across the whipped cream.
- Repeat layers until the bowl is full, finishing with whipped cream on top so the final layer is bright and white.
- Decorate the top with whole strawberries and blueberries, then cover and refrigerate for at least 2 hours so the layers look set when sliced.
Notes
For the cleanest layers, chill the bowl on a stable shelf (not the door) so the whipped cream firms up evenly. Refrigerate covered up to 3 days; the texture softens over time but stays tasty. Freezing is not recommended because the cream and fresh berries can become watery. For a lighter option, use low-fat cream cheese and light whipped topping in the same measurements for a less rich cream cheese layer.