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Best Red, White & Blue Berry Trifle – Easy Labor Day Dessert

red white and blue berry trifle - featured image
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A stunning no-bake berry trifle with layers of angel food cake, fresh strawberries and blueberries, and a creamy cream cheese whipped topping. Perfect for Labor Day or any summer gathering, this dessert comes together in under 30 minutes and gets even better after chilling.

Ingredients

Scale
  • 8 oz cream cheese, softened to room temperature
  • 1 cup powdered sugar, sifted
  • 2 cups heavy whipping cream, cold
  • 1 teaspoon vanilla extract
  • Pinch of salt
  • 2 cups fresh strawberries, hulled and sliced (about 1 pound)
  • 2 cups fresh blueberries (about 6 ounces)
  • 1 tablespoon granulated sugar (optional, only if berries are tart)
  • 1 teaspoon lemon juice
  • 1 store-bought angel food cake, cut into 1-inch cubes (about 10–12 ounces)
  • Fresh mint leaves for garnish (optional)
  • Extra berries for garnish
  • White chocolate shavings for garnish (optional)

Instructions

  1. Rinse the strawberries and blueberries under cold water and pat them dry with paper towels. Hull the strawberries and slice them into even pieces, about a quarter-inch thick. If your berries seem tart, toss them in a bowl with the granulated sugar and lemon juice. Let them sit while you prepare the cream.
  2. In a large mixing bowl, beat the softened cream cheese with an electric mixer on medium speed until completely smooth and fluffy, about 2 minutes. Scrape down the sides of the bowl halfway through. Add the sifted powdered sugar and beat on low speed until incorporated, then increase to medium and beat for another minute. Add the vanilla extract and pinch of salt, and mix until combined.
  3. In a separate bowl, pour the cold heavy whipping cream. Using clean beaters, whip the cream on medium-high speed until soft peaks form, about 3-4 minutes. Be careful not to overwhip.
  4. Add the whipped cream to the cream cheese mixture in two additions. Using a rubber spatula, gently fold the cream into the cream cheese until just combined. The final mixture should be smooth, creamy, and thick enough to hold its shape when spooned.
  5. Cut the angel food cake into 1-inch cubes. You should end up with about 6 cups of cake cubes.
  6. Layer the trifle: Start with a layer of cake cubes at the bottom of your trifle bowl (about one-third of the cake). Spoon about one-third of the cream mixture over the cake and spread gently. Add a layer of strawberries, then a layer of blueberries. Repeat the layers: cake, cream, berries. Finish with a final layer of cake, then the remaining cream on top. Spread the cream so it covers the top completely and reaches the edges of the bowl.
  7. Arrange the remaining fresh berries on top of the cream in a decorative pattern. Add a few mint leaves for color if desired. Cover the trifle loosely with plastic wrap and refrigerate for at least 4 hours, but overnight is better.

Notes

Do not skip the cream cheese stabilization; it prevents the cream from weeping. Pat berries dry to avoid runny cream. Let the trifle sit for at least 4 hours (overnight is better) for the cake to soften. Use cold cream for whipping. Layer berries against the glass for the best visual effect. Leave at least an inch of space at the top for garnish.

Nutrition

Keywords: red white and blue trifle, labor day dessert, no bake dessert, berry trifle, patriotic dessert, summer dessert, cream cheese trifle, angel food cake dessert

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