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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 :).
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.
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.
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.
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.
Here’s a closer look at what the order of the layers
No-Bake Strawberry Blueberry Trifle
Ingredients
- 17 oz angel food cake, cut into 1" cubes (I used 1 1/2 blocks)
- 1 lb strawberries, hulled and sliced
- 1 lb blueberries
Lemon Syrup Ingredients:
- 1/4 cup water
- 2 Tbsp sugar
- 2 Tbsp lemon juice, from 1/2 medium lemon
Frosting Ingredients:
- 16 oz cream cheese, softened at room temp
- 3/4 cup granulated sugar
- 2 cups heavy whipping cream
- 1/2 tsp vanilla extract
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:
- 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.
How to Make the Trifle Cream:
- 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 until whipped and fluffy. Add 1/2 tsp vanilla and beat until incorporated.
Assembling the Berry Trifle:
- 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. (Visit my blog for a closer look at the order of the cake layers).
Notes
Nutrition Per Serving
Have a happy Independence Day! Do you have any plans for the 4th of July?
This recipe is perfect. It was a hit at the 4th of July party yesterday!
Thank you so much, Ashley. I am thrilled to hear it was a hit at your 4th of July party.
Mine is a question
When cubing the cake you said you used
1 1/2 block. What does that mean?
Mine were 1 1/2” instead of 1” cubes of cake.
My CiCi makes this every 4th of July.it is
Delicious
Hi – I see this calls for Angel FOOD Cake. Can I substitute with Angel Cake? Apparently, they are different.
Hi Patti, they are actually very similar, but angel food cake is typically lighter and fluffier because it uses only egg whites and no fat. Angel cake (or sponge cake) often includes the whole egg, making it slightly denser. You can absolutely use it as a substitute here, though the texture of the trifle will just be a little richer.
Is it okay to use stevia instead of granulated sugar, also plant based cream cheese in place of regular cream cheese?
Hi Elyse! I haven’t tested any of those substitutes, so I’m not sure what the outcome would be or if any changes are needed.
I have a 6 quart Trifle bowl. How do you suggest I adjust the recipe?
Hi Mary, you can increase the serving size to have more in there to full the bowl. I would use the recipe slider. I use a 4 or 5 qt trifle dish, I found mine at TJ max, or you can make it in a 9×13 casserole dish.
Leaving for a dog trial on Thursday, but the potluck is not until Saturday. How far in advance can I make this?
Hi Evelyn! This cake is best served the same day it’s made.
I have made your no back cheesecakes in the past and they were fantastic. Do you have a suggestion for a substitution for the angel food cake. My granddaughter has an egg allergy.
Hi Roseanne! Something with angel food cake consistency, or a poundcake would work as a replacement.
Can you substitute a lighter cream or maybe whipped cream? I am lactose intolerant.
I Haven’t tried a dairy substitution, but one of my readers mentioned non-dairy whip working here.
You can get dairy free heavy cream from Aldi and Kroger!! As far as the cream cheese goes, they may have alternatives out there as well!
Hi Natasha,
I am a great fan of your recipes, they never fail !!
I wanted to make this in a 9×13 dish. Would this proportion be enough for the same , if not what adjustments do I need to make.
Hi Geetha, I have not tried this in a 9×13, it would result in more shallow layers, but I imagine it may work. If you happen to test that out, I would love to know how you like that.
Delicious summer dessert! My husband did all the cutting and cleaning and I did the mixing and assembly. It was a beautiful Memorial Day add to the dinner.
That’s so wonderful, Kim! Thank you for that awesome review.
Do you have a recipe for the Angel food cake ?
Hi Ruth, we purchased the angel food cake from the store for this recipe.
I recently bought a bar style angel food cake at Walmart bakery section and it tasted horrible/chemically. I returned it it was that bad! I haven’t had the bundt style they sell in the bakery section so can’t give a warning on that buuuttt. I’ve made it homemade befor and it uses a lot of egg whites, no yolks. It was the best angel food cake I ever tasted. It wasn’t difficult to do either just find a use for those yolks. I googled “what to make with a lot of egg yolks” and there was plenty of recipes. Hope I helped a bit. Happy 250th America!!