Wash the strawberries and blueberries thoroughly and let them drain on a paper towel. Hull the strawberries and slice them into 1/4-inch thick rounds—uniform thickness ensures even layers and prevents the berries from dominating any single bite. Cut the coconut cake into bite-sized pieces (roughly 3/4 to 1 inch cubes work best for a cake trifle texture). Set everything aside and ready for assembly.

In a large mixing bowl, combine the room-temperature cream cheese, strawberry greek yogurt, and powdered sugar. Beat on medium speed until smooth and well combined—this takes about 2-3 minutes. Gently fold in the whipped topping until no white streaks remain, being careful not to overmix or you'll deflate the airy texture. I like to use Cool Whip because it holds up better during assembly and won't weep liquid the next day, which is crucial for a make-ahead dessert like this.

Begin layering in a 9x13 inch baking dish or similar-sized trifle container. Start with a layer of cake pieces on the bottom, then spread about 1/3 of the creamy mixture from Step 2 over them. Add a layer of sliced strawberries, then another layer of cake pieces. Repeat this pattern—cream mixture, strawberries, and cake—until you've used most of your ingredients, finishing with a layer of the creamy topping. This approach ensures every spoonful has balanced cake, fruit, and cream rather than separated layers.

Arrange the blueberries in one corner of the dish (traditionally the top left) and the remaining sliced strawberries in another corner to create a patriotic red, white, and blue effect. This decorative touch is both festive and functional—it keeps the most visually striking berries on top where guests can see them while layering prevents them from getting lost in the cream. Refrigerate for at least 2 hours before serving to allow the flavors to meld and the structure to set properly.