No-Bake Strawberry Blueberry Trifle

A no-bake berry trifle recipe that takes just 30 min! Loaded with blueberries, strawberries, layers of soft angel food cake and fluffy cream. Delicious! | natashaskitchen.com

This strawberry blueberry trifle recipe requires zero baking and it takes about 30 minutes to make! The sweet/tartness of the fruit, melt-in-your-mouth soft angel food cake and lightly sweetened cream come together so well. If you don’t have a trifle dish, you could easily put this in a large glass pyrex dish and it would still be fabulous.

This blueberry patriotic trifle is perfect for a last minute desert, and will definitely impress your guests!

The Red white and blue trifle layers make it an awesome 4th of July cake. The star decor on top definitely classifies this as a patriotic cake. I hope you all have a fun Independence day! It also happens to be my husbands birthday.

My handsome man is turning 35. Feel free to wish him a happy birthday on his Instagram page. He would love that :).

A no-bake berry trifle recipe that takes just 30 min! Loaded with blueberries, strawberries, layers of soft angel food cake and fluffy cream. Delicious! | natashaskitchen.com

Important Note:

This cake is best served the same day it’s made. Refrigerate until ready to eat.

Ingredients for the Blueberry Trifle:

17 oz angel food cake, cut into 1″ cubes (I used 1 1/2 blocks)
1 lb fresh strawberries, hulled and sliced
1 lb fresh blueberries

Lemon Syrup:

1/4 cup water
2 Tbsp sugar
2 Tbsp lemon juice (from 1/2 medium lemon)

Frosting Ingredients:

2 packages (8 oz each) cream cheese, softened at room temp
3/4 cup granulated sugar
2 cups heavy whipping cream
1/2 tsp vanilla

What you will need:

4 or 5 qt trifle dish (I found mine at TJ max), or make it in a 9×13 glass pyrex dish.

A no-bake berry trifle recipe that takes just 30 min! Loaded with blueberries, strawberries, layers of soft angel food cake and fluffy cream. Delicious! | natashaskitchen.com

How to Make Lemon Syrup:

1. In a measuring cup, combine 1/4 cup water, 2 Tbsp sugar and 2 Tbsp lemon juice and stir until sugar is dissolved. Set aside until needed.

No-Bake Strawberry Blueberry Trifle-8

How to Make the Trifle Cream:

1. Beat together 1 lb cream cheese and 3/4 cup sugar (with the whisk attachment) on medium speed until creamy and smooth, scraping the bowl a couple times. With mixer on, pour in 2 cups heavy cream then turn mixer to medium/high and continue beating until consistency of whipped cream. Add 1/2 tsp vanilla and beat until incorporated.

No-Bake Strawberry Blueberry Trifle-9

Assembling the patriotic blueberry trifle:

1. Place 1/3 of your sliced angel food cake into the bottom of your trifle dish and brush with 1/3 of your syrup. Add 1/3 of your cream and loosely spread it over cake pieces. Add 1/2 of the sliced strawberries. Repeat with remaining ingredients (adding 1/2 of the blueberries for the second fruit layer). Frost the top with last 1/3 of cream and decorate with remaining fruit.

No-Bake Strawberry Blueberry Trifle-10

Here’s a closer look at what the order of the layers

A no-bake berry trifle recipe that takes just 30 min! Loaded with blueberries, strawberries, layers of soft angel food cake and fluffy cream. Delicious! | natashaskitchen.com A no-bake berry trifle recipe that takes just 30 min! Loaded with blueberries, strawberries, layers of soft angel food cake and fluffy cream. Delicious! | natashaskitchen.com

No-Bake Strawberry Blueberry Trifle

4.9 from 16 reviews
Prep time:
Total time:
This strawberry blueberry trifle recipe requires zero baking and it takes about 30 min to make! The sweet/tartness of the fruit, melt-in-your-mouth soft angel food cake and lightly sweetened cream come together so well.
Author:
Skill Level: Easy
Cost To Make: $13-$18 (varies by season)
Serving: 10-12 "slices"

Ingredients

  • 17 oz angel food cake, cut into 1" cubes (I used 1½ blocks)
  • 1 lb fresh strawberries, hulled and sliced
  • 1 lb fresh blueberries

Lemon Syrup Ingredients:

  • ¼ cup water
  • 2 Tbsp sugar
  • 2 Tbsp lemon juice (from ½ medium lemon)

Frosting Ingredients:

  • 2 packages (8 oz each) cream cheese, softened at room temp
  • ¾ cup granulated sugar
  • 2 cups heavy whipping cream
  • ½ tsp vanilla

What you will need:

  • 4 or 5 qt trifle dish (I found mine at TJ max), or make it in a 9x13 casserole dish.

Instructions

How to Make Lemon Syrup:

  1. In a measuring cup, combine ¼ cup water, 2 Tbsp sugar and 2 Tbsp lemon juice and stir until sugar is dissolved. Set aside until needed.

How to Make the Trifle Cream:

  1. Beat together 1 lb cream cheese and ¾ cup sugar (with the whisk attachment) on medium speed until creamy and smooth, scraping the bowl a couple times. With mixer on, pour in 2 cups heavy cream then turn mixer to medium/high and continue beating until until whipped and fluffy. Add ½ tsp vanilla and beat until incorporated.

Assembling the Berry Trifle:

  1. Place ⅓ of your sliced angel food cake into the bottom of your trifle dish and brush with ⅓ of your syrup. Add ⅓ of your cream and loosely spread it over cake pieces. Add ½ of the sliced strawberries. Repeat with remaining ingredients (adding ½ of the blueberries for the second fruit layer). Frost the top with last ⅓ of cream and decorate with remaining fruit. (Visit my blog for a closer look at the order of the cake layers).

Notes

Important: This cake is best served the same day it's made. Refrigerate until ready to eat.

 

A no-bake berry trifle recipe that takes just 30 min! Loaded with blueberries, strawberries, layers of soft angel food cake and fluffy cream. Delicious! | natashaskitchen.com
Have a happy Independence Day! Do you have any plans for the 4th of July?

A no-bake berry trifle recipe that takes just 30 min! Loaded with blueberries, strawberries, layers of soft angel food cake and fluffy cream. Delicious! | natashaskitchen.com

Read comments/reviewsAdd comment/review

  • Linda connolly
    July 5, 2017

    Sooooo delicious…..i made one exception to the “no bake” dessert. The Angel Food Cake… with ingredients cream cheese and whipping cream just couldn’t use a store bought cake…Thank you so much for sharing… Reply

    • Natasha's Kitchen
      July 5, 2017

      You’re welcome Linda! I’m glad you enjoy the recipe! Thanks for sharing 🙂 Reply

    • Kimica Davis
      September 1, 2017

      Does the cream cheese have to be left at room temperature? Reply

  • Kerry
    July 5, 2017

    Made this for 4th of July. So many compliments! Thank you for sharing your wonderful recipe! Reply

    • Natasha's Kitchen
      July 5, 2017

      You’re welcome Kerry! I’m happy to hear everyone loved the dessert! Thanks for sharing 🙂 Reply

  • Adriele
    July 3, 2017

    This is a wonderful, easy, and fast recipe! I made it for my husbands birthday and everyone loved it. I did it the same exact way and I would not change a thing!
    Thanks for this delicious 😋 recipe. Reply

    • Natasha's Kitchen
      July 5, 2017

      My pleasure Adriele! I’m happy everyone loves the recipe! Thanks for sharing your fantastic review! 🙂 Reply

  • July 3, 2017

    i just made it but dont want to serveit till tomorrow …is that ok? should i freeze it ? Reply

    • Natasha
      natashaskitchen
      July 3, 2017

      Hi Patty, this cake is really best served the same day it is made, especially if using the syrup. It will still taste good the next day but angel food cake does tend to absorb moisture and get a little soggy as it stands. We have still enjoyed leftovers the next day but I think it’s best the same day. I would cover and refrigerate if you have already made it but not freeze it. Reply

  • Wanda
    July 3, 2017

    What kind of pan did bake the angel food cake in? Reply

    • Natasha
      natashaskitchen
      July 3, 2017

      Hi Wanda, it was a store-bought angel food cake which is what makes this a no-bake cake :). Easy peasy 🙂 Reply

  • Jessica
    July 2, 2017

    Can you use pound cake? I accidentally bought pound instead of Angel food. 😕 Reply

    • Natasha
      natashaskitchen
      July 2, 2017

      Jessica, pound cake should work just as good 😬 Reply

      • Jessica
        July 3, 2017

        Thank you so much for getting back to me so quickly! Can’t wait to make it. Reply

        • Natasha's Kitchen
          July 3, 2017

          You’re welcome Jessica! Please let me know what you think of the recipe! Reply

  • Caitlin Evans
    June 30, 2017

    How did you get the star shape? Reply

    • Natasha
      natashaskitchen
      June 30, 2017

      Caitlin, I just visualized that star shape and went for it. I placed the points of the stars first and work from there to create a star shape. Hope that helps 😬 Reply

      • Caitlin
        July 3, 2017

        Thank you! Reply

  • June 30, 2017

    I am going to try this. It looks beautiful. Since my hubby is lactose intolerant I am going to use non-dairy whip. May not taste the same, but should be yummy. Thank you for sharing your idea. Happy Birthday to your husband. Angela Reply

    • Natasha's Kitchen
      June 30, 2017

      My pleasure Angela! Please let me know what you both think! Reply

  • Usma Akthar
    June 25, 2017

    You can also use sour cream instead of the lemon syrup. I make this all the time and my guests enjoy it every time. I use fresh mango slices as well and a few times I have added bits of ground walnut pieces,sultanas and sprinkle ground cinnamon on the middle layer. Add some fresh mint to garnish. Reply

    • Natasha
      natashaskitchen
      June 25, 2017

      Thank you for sharing your modifications! 🙂 I”m so glad you enjoy the recipe 🙂 Reply

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