Ingredients
Equipment
Method
Make the whipped cream
- Beat the heavy whipping cream with 1/4 cup powdered sugar and vanilla extract until stiff peaks form, about 3 to 5 minutes, then set aside. The mixture should look thick and hold sharp peaks when the beaters lift.
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 the whipped cream until fluffy and evenly combined.
Assemble the trifle
- Place a layer of pound cake cubes in the bottom of a large trifle bowl. Spread them into an even base so the layers stack cleanly.
- Spoon a generous layer of the cream cheese mixture over the cake, about 1/3 of the mixture, then spread to the edges. The top should look creamy and opaque.
- Add a layer of sliced strawberries over the cream cheese layer. Cover as much surface as possible so berries show through.
- Add another layer of pound cake cubes on top of the strawberries. Press lightly so the cubes settle into the creamy layer.
- Top with plain whipped cream and spread into an even layer. The surface should be cloud-like and smooth.
- Add a layer of blueberries over the whipped cream. Tuck them in so they’re distributed across the layer.
- Repeat layers until the bowl is full, finishing with whipped cream on top. The final layer should be a visible cap of pale whipped cream.
- Decorate the top with whole strawberries and blueberries. Cover and refrigerate for at least 2 hours before serving so the layers set.
Notes
For the cleanest layers, cube the pound cake the same size and spread each filling gently rather than stirring. Refrigerate covered up to 3 days; it doesn’t freeze well due to texture changes in the whipped cream and berries. If you want a lighter option, use low-fat cream cheese and half-and-half or light whipping cream (texture will be slightly softer).