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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 fresh strawberries, hulled and sliced
- 1 lb fresh blueberries
Lemon Syrup Ingredients:
- 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 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
Have a happy Independence Day! Do you have any plans for the 4th of July?
Natasha Kravchuk
Hi! I'm Natasha Kravchuk. Here you'll find delicious, trusted recipes with easy step-by-step photos and videos. 
Made it for Memorial Day, and was a hit. I have made it for 3 other occasions, it was love by everyone.Great recipe!
OMG!!!! What a hit this was at our Labor Day Party!! I usually make a cooked dish or some sort of macaroni salad, which I was tired of doing! When I brought the dessert out, everyone stopped in their tracks to see it!! It was gone in less than an hour!! I had to put some aside to take to mom. I added bananas to the recipe, and it was amazing!!! Thank you for sharing this, it will definitely be on my menu again!! ❤️
That’s just awesome! Thank you for sharing your wonderful review, Dian! I’m so happy it was a hit at your party!
I made this for a 4th of July party I went to and it was a hit! No one ate the cupcakes or cheesecake (store bought). The bowl was empty when I left. I was asked about the recipe and of course I shared you! I also bragged on your other recipes, videos and of course your cook book. Mine was supposed to be signed, but happy just to have it. I enjoy seeing you and your happy family and look forward to your next recipe.
Hello Diana! Thank you for your awesome feedback, I’m so glad that it was a huge hit! I appreciate it that you’re sharing my recipes to you friends! Sorry you didn’t receive the signed copy, did you order it from Talk Shop Live? Have you messaged them to ask for the signed copy?
Tried this Amazing dessert at a 4th of July party and it was beautiful and delicious! Thanks for the recipe. Definitely going to make this for my next get together.
I’m so glad it was a hit!
I make this every year usually a couple times. Love it! This year I don’t have lemons on hand. Can I use limes as a substitute?
Hi Adrienne, I haven’t tested this with lime to advise. If you experiment, let me know how you liked the recipe.
I made this and the trifle cream just fell flat, never got to fluffy even after 10 mins on mixer! I have found other recipes that call for whipping the cream alone until fluffy, in a separate bowl, mix cream cheese with powdered sugar, then fold both mixtures together so as to not flatten the mix. Makes for a much better consistency!
Hi Andea, curious if you used any substitutions? We’ve tried this recipe a lot of times and it was never flat. You can continue beating until the trifle cream becomes fluffy and whipped.
I only have one package of cream cheese, wiill that work?
Hi Julie, the trifle really needs both packs for the balance — it may be too loose or not hold up as well without cream cheese. Also, I you may use the recipe slider to adjust the servings to make enough using one package. If you experiment, let me know how you liked the recipe.
Easy and delicious! Never bring any home!
I made this for friends and they raved over it.
Why should I wait to make the day I’m going to serve this?
Hi Charmin! 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’m excited to try this recipe! Can the lemon, simple syrup, and the trifle cream be made in advance and kept in the refrigerator in separate containers overnight?
Hi Karen. Yes, that would be fine.
Thanks for the quick response! It worked perfectly. I stored the trifle cream in a Ziploc bag and the lemon syrup in a mason jar and everyone enjoyed it. I ended up using pound cake. Definitely will be making again.
You’re so welcome!
What if I don’t have the whisk attachment for my blender (old version just want to attachment).
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.
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…
Hi Tamrah! It’s for moisture and flavor. We love the tart kick it adds to this.
I hope you love the recipe too!
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?
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.
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%.
Thank you for the feedback, Bill! I’m so glad you are enjoying my blog. I appreciate the love and support!
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.
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!
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?
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.
Thank you Natasha! I am going to try it and will let you know. 🙂
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.
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. 🙂