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Blueberry Strawberry Shortcake Trifle

Blueberry strawberry shortcake trifle is an easy, no-bake dessert that layers pound cake cubes, macerated strawberries, juicy blueberries, and fluffy whipped cream. Chill for at least 2 hours so the cake softens and the layers slice clean.
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Prep Time 20 minutes
chilling 2 hours
Total Time 2 hours 20 minutes
Servings: 10 servings
Course: Dessert
Cuisine: American
Calories: 420
Ingredients Equipment Method Notes

Ingredients
  

Trifle Layers
  • 1 prepared pound cake cut into cubes
  • 2 cup strawberries sliced
  • 2 cup blueberries whole or lightly rinsed; keep juicy
  • 2 tbsp sugar for macerating strawberries
  • 1 tsp vanilla extract strawberry layer flavor
Cream Layer
  • 3 cup heavy whipping cream whip until stiff peaks
  • 0.33 cup powdered sugar for whipped cream
  • 1 tsp vanilla extract whipped cream flavor
Garnish
  • extra strawberries for topping
  • extra blueberries for topping
  • fresh mint leaves for garnish

Equipment

  • 1 trifle bowl

Method
 

Macerate the strawberries
  1. Combine the strawberries with sugar and vanilla extract, then let sit for 15 minutes to release juices (you should see a syrupy layer).
  2. Stir the berries once during the 15-minute rest so the sugar dissolves evenly.
Whip the cream
  1. Beat the heavy whipping cream, powdered sugar, and vanilla extract until stiff peaks form (the mixture should hold a ridge without drooping).
  2. Stop as soon as stiff peaks form to avoid overwhipping and graininess.
Assemble the trifle
  1. Place a layer of pound cake cubes in a trifle bowl and spread into an even layer.
  2. Add a layer of whipped cream over the cake and gently smooth the top.
  3. Scatter the strawberries and blueberries over the cream in an even layer so each bite gets berries.
  4. Repeat the layers—cake, whipped cream, then berries—until the bowl is full, finishing with whipped cream on top.
  5. Decorate with extra strawberries, extra blueberries, and fresh mint leaves to seal in the summer look.
Chill and serve
  1. Refrigerate the trifle for at least 2 hours so the cake softens and the layers set.
  2. Serve chilled straight from the refrigerator for the best texture and clean slices.

Notes

Pro tip: for the cleanest slicing, chill until fully set and avoid stirring after assembling. Store leftovers covered in the refrigerator for up to 3 days; freeze is not recommended because the whipped cream texture can change. Dietary swap: use a dairy-free whipped topping in place of heavy whipping cream for a similar layered dessert.