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

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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 :).

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

4.99 from 83 votes
Author: Natasha of 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
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.
Prep Time: 30 minutes
Total Time: 30 minutes

Ingredients 

Servings: 10 -12 "slices"
  • 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 Ingredients:

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 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

Important: This cake is best served the same day it's made. Refrigerate until ready to eat.
Course: Dessert
Cuisine: American
Keyword: Strawberry Blueberry Trifle
Skill Level: Easy
Cost to Make: $$
Natasha's Kitchen Cookbook

 

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

Natasha Kravchuk

Welcome to my kitchen! I am Natasha, the creator behind Natasha's Kitchen (established in 2009), and I share family-friendly, authentic recipes. I am a New York Times Best-Selling cookbook author and a trusted video personality in the culinary world. My husband, Vadim, and I run this blog together, ensuring every recipe we share is thoroughly tested and approved. Our mission is to provide you with delicious, reliable recipes you can count on. Thanks for stopping by! I am so happy you are here.

Read more posts by Natasha

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Comments

  • Frances B
    May 20, 2024

    What if I don’t have the whisk attachment for my blender (old version just want to attachment).

    Reply

    • Natasha
      May 20, 2024

      Hi Frances, in that case, I would recommend using an electric hand mixer with the egg beater attachment in order to adequately beat the cream so it’s stiff and spreadable.

      Reply

  • Tamrah
    April 12, 2024

    Hi! I want to try this recipe, but I have a quick question. What is the purpose of the Lemon Syrup? I’ve made several trifle recipes before, but never put syrup on the angel food cake. Just curious…

    Reply

    • NatashasKitchen.com
      April 12, 2024

      Hi Tamrah! It’s for moisture and flavor. We love the tart kick it adds to this.
      I hope you love the recipe too!

      Reply

  • Peggy Roach
    March 18, 2024

    I would like to use the Trifle Cream for the frosting for a strawberry/jello cake, 9″ x 12″ pan. Will the cream serve as a frosting and keep in the refrigerator a few days so I can prepare ahead of the party?

    Reply

    • NatashasKitchen.com
      March 20, 2024

      Hi Peggy! I think it could but I would reference my Cupcake frosting recipe which is very similar. I know this one holds its shapes well enough to be piped on cupcakes and does well in the refrigerator so it may hold the cake together better.
      You’ll need to experiment with the amount of frosting needed to cover your cake. Let us know how it turns out.

      Reply

  • Bill
    July 7, 2023

    Hi
    I am late on commenting, on this recipe as this is the 3rd year I have done it for July 1, Canada Day. It is delicious and is in high demand.

    I do not have a trifle bowl, so used a nice semi transparent serving bowl that works fine.

    Being Canadian, out flag is just red and white but did not leave out the blue berries. However for the topping I did a red maple leaf, with cut strawberries.

    Finally, I am an avid follower of this blog, although do not comment much. However I have done many recipes over the years and there are 5 or 6 that have become standards in our household.

    BTW Canadian whipping cream is 35%.

    Reply

    • NatashasKitchen.com
      July 7, 2023

      Thank you for the feedback, Bill! I’m so glad you are enjoying my blog. I appreciate the love and support!

      Reply

  • Jeannette Scarola
    June 30, 2023

    Hi Natasha: I’m making this trifle for the 4th next week, how did you make the blueberry star? what template did you use?
    than you.

    Reply

    • NatashasKitchen.com
      June 30, 2023

      Hi Jeannette! I did not use a template for this but if it helps you, you could find and print something online to help. I hope you love this recipe!

      Reply

  • Lisa
    June 26, 2023

    Hi Natasha, I am going to make this for the 4th of July. Can I skip adding the cream cheese into the heavy whipping cream? Can I just us 100% whipped cream? Wil that hold up or is it too airy and light?

    Reply

    • Natashas Kitchen
      June 27, 2023

      Hi Lisa, I haven’t tried it with just whipping cream, it may be too loose or not hold up as well without cream cheese. If you experiment, let me know how you liked the recipe.

      Reply

    • Lisa
      June 30, 2023

      Thank you Natasha! I am going to try it and will let you know. 🙂

      Reply

  • Marisa L.
    August 11, 2022

    Hi Natasha,
    I am from Canada and my daughter who lives in the US will be coming home this weekend to visit and I wanted to make this trifle. However here in Canada we do not have heavy whipping cream, only regular whipping cream. Will the recipe still work? By the way, I always talk about you at my dinner table😊. Thanks for your help.

    Reply

    • NatashasKitchen.com
      August 11, 2022

      Hi Marisa! I’m glad you enjoy my recipes. Thank you.
      It depends on the fat content of your whipping cream. Here in the US heavy cream is 36% fat and higher. If your whipping cream in Canada is less than this, you may need to beat it longer. 🙂

      Reply

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