Red, White & Blue Cheescake Trifle

Red white blue layered cake trifle with cream cheese and whipped cream filling.

Course: Dessert

Cuisine: American

Prep Time: 15

Cook Time: 0

Assembly Time: 15

Total Time: 30

Servings: people

Calories: 4269kcal

Author: Aleka Shunk

This berry trifle is the ideal patriotic dessert for this Fourth of July! Featuring layers of vibrant red strawberries, juicy blueberries and blackberries, and fluffy white angel food cake with indulgent cheesecake cream, it promises to be the star of your table!

Print Recipe

Ingredients

1 storebought angel food cake or pound cake (about 12-15 oz.)
26 oz blueberries
20 oz strawberries, sliced lengthwise (top to bottom)
2 cups heavy whipping cream
1½ teaspoon vanilla extract
¾ cup powdered sugar *see note
12 oz whipped cream cheese
6-8 blackberries
mint garnish

Instructions

Cut cake into large cubes about 1½" wide.
Cut the strawberries lengthwise. This is purely for aesthetics so you can see the strawberrie through the glass. Keep the slices thicker. (See photo above for an example.)
Add heavy cream, vanilla extract, and powdered sugar to a large mixing bowl or stand mixer and whisk on high for about 40-60 seconds until the mixture thickens. You do not want your cream to be too thick. Stop mixing when it starts to resemble loose pudding.
Slowly whisk in your whipped cream cheese until smooth and combined. Add to a large Ziploc bag and set aside. (The bag makes piping easier.)
When ready to assemble, snip off the corner of your bag. Make sure the hole is large enough to easily pipe the filling.
Pipe ⅓ of the filling onto the bottom of your trifle. Spread evenly using a rubber spatula making sure the cream touches the exterior about 1" thick.
Next add your cake cubes using your hand to the perimeter of the trifle dish. Place them close together but not too tight. Fill the center with more cake cubes. *Try to choose cake cubes that are about the same size.
Using your hands, place your strawberries individually in between the cake cubes pointy side down on the outside of the dish. (See photo above for an example.)
Next add a little more than ⅓ of your blueberries to the exterior making sure they stack nice and high. Add cake cubes to the center to level the layer. Press down the cake gently with your hand to keep everythin compact.
Repeat again with the cake cube layer on the exterior (if not already done). Repeat with the cheesecake layer and berry layer on exterior. At this point, you should be at the rim of your trifle dish.
Finish your trifle with the rest of your cheesecake filling and a small stack of berries including the blackberries in the center. Garnish with mint and serve chilled!

Notes

If you add berries to the middle of your trifle, there will be TOO MANY berries! Keep the berries on the exterior and cake in the middle.

*You can add more powdered sugar if you want a sweeter filling. I prefer it less sweet.

You can assemble this the day prior and cover it with plastic wrap. Make sure to serve chilled!

Serve with a long spoon to make sure everyone gets all the layers!

Nutrition