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Delicious Red White and Blue Berry Trifle with Cream Cheese Mousse

red white and blue berry trifle - featured image
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A quick and easy no-bake dessert featuring layers of fluffy cream cheese mousse, moist pound cake, and fresh red, white, and blue berries. Perfect for patriotic holidays and summer parties.

Ingredients

Scale
  • 8 ounces (225 grams) pound cake, cut into 1-inch cubes
  • 8 ounces (225 grams) cream cheese, softened
  • 1 cup (240 ml) heavy cream, cold
  • 1/3 cup (40 grams) powdered sugar
  • 1 teaspoon vanilla extract
  • 1 cup (150 grams) fresh strawberries, hulled and sliced
  • 1 cup (150 grams) fresh blueberries
  • 1/2 cup (75 grams) raspberries (optional)
  • Zest of 1 lemon

Instructions

  1. Rinse and gently pat dry the strawberries, blueberries, and raspberries. Hull and slice the strawberries into thin pieces for easy layering. Set aside.
  2. Slice the pound cake into roughly 1-inch cubes, keeping them uniform for even layering and texture.
  3. In a large bowl, beat the softened cream cheese with an electric mixer until smooth and creamy. Add the powdered sugar and vanilla extract, mixing until incorporated.
  4. In a separate chilled bowl, whip the cold heavy cream until stiff peaks form.
  5. Using a spatula, gently fold the whipped cream into the cream cheese mixture in batches, being careful not to deflate the whipped cream.
  6. Layer the trifle starting with pound cake cubes at the bottom of the trifle bowl, then a generous layer of cream cheese mousse, followed by a scattering of mixed berries. Repeat layers until ingredients are used, finishing with a berry layer on top. Sprinkle lemon zest over the final berry layer.
  7. Cover the trifle with plastic wrap and refrigerate for at least 2 hours, ideally 4 hours, to let flavors meld and mousse set.

Notes

Soften cream cheese fully before mixing for a smooth mousse. Chill heavy cream and bowl for better whipping. Do not overmix after folding whipped cream to keep mousse light and airy. Layer gently to avoid dense or soggy dessert. Chill at least 2 hours, preferably 4, for best texture and flavor melding. Frozen berries should be thawed and drained well to prevent soggy layers. For gluten-free, substitute pound cake with gluten-free vanilla cake or ladyfingers. For dairy-free, use vegan cream cheese and coconut cream.

Nutrition

Keywords: red white and blue trifle, cream cheese mousse, berry trifle, no bake dessert, patriotic dessert, easy trifle recipe, summer dessert

Find it online: https://sofiaspice.com/delicious-red-white-and-blue-berry-trifle-recipe-easy-homemade-cream-cheese-mousse-dessert/