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Blueberry Strawberry Shortcake Trifle

Blueberry strawberry shortcake trifle layers fluffy pound cake cubes with macerated strawberries, sweet blueberries, and billowy whipped cream. This no-bake dessert assembles fast and chills until the layers set for clean, slice-ready spoonfuls.
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Prep Time 20 minutes
Chilling 1 hour 15 minutes
Total Time 1 hour 35 minutes
Servings: 8 servings
Course: Dessert
Cuisine: American
Calories: 430
Ingredients Method Notes

Ingredients
  

Layered trifle base and fruit
  • 12 oz pound cake Store-bought or homemade; cubed.
  • 2 cup strawberries Hulled and sliced.
  • 2 cup blueberries
  • 0.25 cup granulated sugar Divided as written in instructions.
  • 1 tbsp lemon juice
Whipped cream and mascarpone layer
  • 2 cup heavy whipping cream
  • 0.25 cup powdered sugar
  • 1 tsp vanilla extract
  • 8 oz mascarpone or cream cheese Softened.

Method
 

Macarate strawberries and prep blueberries
  1. In a bowl, toss the strawberries with 2 tablespoons sugar and the lemon juice, then let sit for 15 minutes at room temperature to release their juices (they should look glossy and slightly syrupy).
  2. In a separate bowl, toss the blueberries with the remaining 2 tablespoons sugar and set aside, keeping them juicy and intact for layering.
Make the whipped mascarpone cream
  1. In a bowl, beat the heavy whipping cream, powdered sugar, and vanilla to stiff peaks so the mixture holds firm ridges when you lift the beaters.
  2. In a separate bowl, beat the mascarpone until smooth, then fold it into the whipped cream until streak-free and fluffy.
Assemble the trifle layers
  1. In a trifle dish or clear bowl, layer a third of the cake cubes, followed by a third of the strawberries and a third of the whipped cream mixture, spreading the cream gently to level the top.
  2. Repeat the layers two more times, finishing with a final layer of whipped cream on top for a smooth, billowy cap.
  3. Garnish with a few extra berries and chill for at least 1 hour to let the layers set and the cake soften slightly before serving.

Notes

For the cleanest layers, chill the trifle at least 1 hour (up to overnight) before serving—this helps the whipped cream firm up and the juices soak into the cake. Store covered in the refrigerator for 3 days. Freezing is not recommended because the whipped cream texture can break after thawing. If you need a lighter option, use 1:1 mascarpone/cream cheese with a reduced-fat version and keep the whipping cream cold so it still whips to stiff peaks.