No-Bake Strawberry Blueberry Trifle
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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 :).
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
1/4 cup water
2 Tbsp sugar
2 Tbsp lemon juice (from 1/2 medium lemon)
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
- 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
- 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.
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).
Important: This cake is best served the same day it's made. Refrigerate until ready to eat.
Have a happy Independence Day! Do you have any plans for the 4th of July?
Read comments/reviewsAdd comment/review
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. 🙂
I am from Canada but my daughter who lives in America is coming home this weekend to visit and I wanted to make this desert. We don’t have heavy whipping cream in Canada just plain whipping cream. Will the recipe still work? Also, just to let you know, I always talk about you at my dinner table. 😊 Thanks for your help!
Hi Marisa! 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. 🙂
Hi Natasha! We made this trifle foe 4th of July and it was a big hit! So easy and delicious- were going to make it again tomorrow. One question, did I miss when to add the lemon syrup? Is it for the cake or the fruit when layering?
Hi Lisa, we have it listed on step one of the Assembling the Berry Trifle section: “Place 1/3 of your sliced angel food cake into the bottom of your trifle dish and brush with 1/3 of your syrup.” I hope that helps!
Hi Natasha, I made the strawberry blueberry trifle for the Fourth of July family get together and it was delicious. I also made the corn and avocado salad everyone loved them. Thank you so much for all your recipes.
Hi Anna! I’m so glad to hear it was enjoyed. Thank you for the wonderful review.
I made this for the 4th and it was a show piece! Super easy recipe to follow, and the flavor was spectacular! Thanks for making great recipes that anyone can make!
You’re very welcome! I’m so glad to hear that. Thank you for sharing.
How did you place the fruits on the top to shape the star?? Making this today 🤞🏻🇺🇸
Hi Cheryl! 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 😬
I made this beautiful & delicious Berry Trifle today for our family get together. It came together perfectly and was Huge Hit!! Our lil grandson gobbled it up. Thank you for your yummy recipes! Have a beautiful 4th of July.
Lovely to hear that! Thank you for sharing and it’s always good to see nice feedback and review.
Hello Natasha I love how you describe your recipes and how you show how to assemble everything it makes it so easy for me to follow thank you so much I love following your recipes I am a visual person I have to see what it looks like at one time I had 500 cookbooks got rid of almost all of them
Thank you Natasha for sharing your recipes .Yolanda 🧑🏻🍳
Hello Yolanda, thank you for your appreciation. It means a lot to us and I hope you’ll love all the recipes that you will try!
Im kind of confused regarding frosting. Recipe calls for 2 lbs. cream cheese and 1 lb. for trifle cream. So I need a total of 3 lbs? I only bought 2 lbs. and where do i use frosting?. Making today. Thanks
Hi Donna, the recipe calls for 2 packages, 8 oz each cream cheese, softened at room temp for the frosting.
Natasha thank you for your great recipes. they are better then the food channel . Thank you and Good bless you and your family.keep up the good work.
Thank you, Carmela! That is very kind. God bless you.
I absolutely love the way you cook & the way you make cooking so fun and easy.
Thank you for your compliment and support, Terry. We appreciate it!
Hi Natasha, i just had to thank you for the recent post of this Trifle. It was a huge hit for my Memorial Day get together. My star was a little long on one side, and short on the other, but it was still beautiful when it came out to the table! Love your recipes, thanks again!
Aww, thank you, Kathi! I’m so happy this recipe was enjoyed!
Hi Natasha – love your recipes! I might be a little obtuse here, but what do you mean when you say you use 1 1/2 blocks of cake? Thank you
HI Caroline, that is a great question – the cake is usually sold in blocks the shape of a brick so I used 1 1/2 of those blocks. I hope that makes sense. If you are seeing it in a different shape, just use the 17 oz measurement.
I don’t think I’ve ever seen angel food cake sold in blocks
Hi Kim, I find these in the bakery section of our local food markets, and grocery stores.
Love your recipes and videos Natasha! I look forward to them and you make everything seem so easy and doable! Thank you very much!!
I’m so happy you’re enjoying my recipes and videos, Linda! I hope you get to try many of my recipes!
I’ve made this with homemade orange angel food cake but used Mascarpone cheese with whipped cream. Sooo good with all those fresh berries. My mother taught us using the orange angel food cake. She was very patriotic as July 4 was Dad’s birthday hence this was his favourite cake 🎂
Aww, Thank you so much for sharing that with me, Val! I’m happy to hear this is a family favorite.
You make everything you bake so easy. You are my go to gal for so many things I prepare for my family. I have never met you and probably never will but I feel like I know you. Love and prayer Dora Spence
We appreciate your kind words and trust. Hope you’ll love all the recipes that you will try, Dora. Take care!
Can I eliminate the lemon syrup. Does it prevent the cake from getting soggy?
Hi Leta, the syrup helps the cake stay moist and gives more flavor 🙂 You can replace the lemon syrup with your favorite syrup or omit but that will make a dryer cake. One of our readers wrote: “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.”
I wanted to know if I can make just the cream the day before then prepare and assemble to eat the next day? Looking forward to making this trifle for the fourth!
Hi Sheri, yes that would work to premake the cream and assemble before enjoying it.
This looks amazing!! can i use vanilla custard for the layering and skip the lemon syrup??
Thanks! I honestly haven’t tried that yet to advise. If you do an experiment, please share with us how it goes.
Would this work with savoiardi (lady finger biscuits) instead of angel food cake?
Hi Effie, I honestly haven’t tested that yet to advise. If you do an experiment, please share with us how it goes.
I absolutely love this recipe! It is super colorful, and easy to make! I made it once according to the recipe, and I also made it a second time, using some substitutes to experiment. I found that you can also use boxed white cake mix which I personally prefer. And I also liked using 8 oz. cream cheese and 8 oz. mascarpone cheese which seemed to lessen the tanginess. I hope some of my suggestions helped you all! Also you should definitely check out Natashas other recipes because they are all super easy and fun to make, tasty too!!
Have a great day everyone!
Hello Sahar, thank you for your good comments and especially your suggestions. That is so useful, we appreciate it!
hi, can you use a tub of cool whip instead of heavy cream ?
Hi Lori, I haven’t tested that but here’s what one of our readers wrote: “I made mine a little different for diabetics and weight loss. I swapped out the cream mixture for fat free cool whip and used sugar free angel food cake. It was really good.” I hope this is helpful!
Your homemade strawberry syrup is AMAZING!!! Do you think it would be okay to use that instead of the lemon glaze or in addition to (at least on the top)???
Oh yum! that’s a great idea! I haven’t tested that but I imagine that will work! If you experiment, let me know how you liked the recipe
Just now getting around to leaving a comment, but wanted to let you know this recipe was a big hit at our 4th of July this year. Thanks for a great recipe!
You’re welcome, Connie! I’m happy you liked that!
Great recipe 2nd time I’ve made it for office. Once again a hit!
So great to hear that, Kathi. It’s good to know that everyone enjoyed this recipe!
I have made this every 4th of July since I found your recipe. It is so good and now an expected family tradition. Thank you.
I’m so glad you found a favorite on our blog! Thank you for that wonderful feedback!
Ooooo this looks really good!!
Going to make this for my family on 4th of July.
I hope you love this recipe Lucy!
Has anyone made this in a 13 x 9 dish? If so, how did it turn out and did you make any changes.
Any rough idea of nutrition, mainly calories and fat?
Hi Sue, we are slowly working through all of our recipes to add nutrition info but it is a time-consuming process as they have to be added one at a time. Thank you for being patient!
Can you use frozen fruit?
Hi Colleen, frozen fruit works but it is very difficult to decorate with and is best under the layers. We used frozen fruit in our mixed berry trifle. It also doesn’t keep very long with frozen fruit and should be enjoyed the same day it is made.
Where does the second cream cheese go?
Hi Fay, I’m not sure I understand your question? We use the entire pound of cream cheese in step one of the ‘How to Make the Trifle Cream:’ section. I hope that helps.
I have made this twice now and it’s a hit. Instead of angel food cake I make your sponge cake, super delicious! Thank you
That’s so great! It sounds like you have a new favorite!
I just wanted to let you know that I made this trifle for a family event this past Memorial Day, and it was a hit! I also wanted to ask if it was okay for me to post about my experience following your recipe on my own personal blog? I will note, repeatedly, that you are the original source and link to this page. Is that alright?
Hi Maria, thank you for asking. That should be fine. Please read our policy on sharing here.
I made this twice in the past week. It was a huge hit! I used the shortcake individual dessert shells from Raley’s instead of angel food cake. I feel that it had more of a buttery flavor vs if I had used angel food cake. It was fantastic!
I’m so happy you enjoyed that. Thank you for sharing that with us, Olga!
Do you think I can make the trifle cream the night before and keep it in refrigerator than do everything else the day of??
Hi Sarah, yes that would work to make the cream ahead, cover and refrigerate until ready to assemble.
Made this today for a 4th of July pool party/bbq and it was a huge hit! Even my daughter who only eats and approves of chocolate desserts gave it two thumbs up! Super easy and quick to make and tastes light and refreshing!!
That’s so great! Thank you for sharing that awesome review with me Z!
I was just wondering what tool you used to add the cream layer.
Hi Colette, a spoon or a small rubber spatula should work.
Thank you so much for sharing this beautiful no bake dessert. Everyone loved it. I made a few changes. I added some lemon cello to my strawberries. I added lemon curd from Trader Joe’s as one of the layers. I will make this again. Thank you
You’re welcome! I’m so happy you enjoyed it, Sue!
This was AMAZING! I don’t know how anyone can make for a shower. I had 8 guests yesterday and it was GONE last night. My cream turned out fantastic and it held up beautifully. The angel food cake never got a bit soggy after 10 hours. Maybe because I made sure fruit was dry enough, and lightly brushed with the lemon syrup? Thanks for the beautiful recipe
I’m so happy to hear you are enjoyed that Bonnie! Yes, the freshness of fruit will affect that.
Made this for a 4th of July celebration and it was a huge success! Easy and quick to make, and very delicious. I only made one small change, and that was adding some fresh blackberries from our back yard. I added them to the inside layers. I will definately make this again! Delicious!!!
I’m so glad you enjoyed it! Thank you for the wonderful review, Dave! The blackberries sound like a nice addition.
Made this recipe yesterday for the 4th of July – it was a smashing hit! Instead of buying a cake, I made the angel food cake and swapped out the sugar for splenda. If you want your trifle to look as pretty as the pics, take the time to arrange the angel food cake pieces in such a way that the browned top/bottom/sides of the cooked cake face inward. Great recipe – will definitely use it again, especially this time of year when the strawberries are fresh/local! Thanks!
Thank you for the wonderful review, Deb! I’m so happy you enjoyed that!
My whipping cream is runny 🙁 I followed every step to a tee. Any siggestions?
Hi Kelly, could it be that you used whipping cream instead of HEAVY whipping cream? Heavy whipping cream has a higher fat content and is much easier to beat into a thick and spreadable frosting. If all you have on hand is regular whipping cream, cover and chill it in the bowl with the egg beaters and refrigerate 30 minutes then right out of the fridge, beat it again until thick. Hope that helps!
I used heavy whipping cream but maybe because it was the generic brand? My husband went cheap on me lol. Thank you for your feedback! Super cute recipe!
The cheap brand should work fine. Was it chilled and used right out of the fridge? With heavy cream, if it is cold, the longer you beat the stiffer it is and there is risk in over-beating usually where it can turn buttery. Try chilling and re-beating.
I am not a fan of angel food cake I think I will sub maybe white cake or pound cake. I like the idea of adding the lemon curd and blackberries mixed in the middle so it doesnt show color wise but adds a nice surprise
That should work Debbie! I’d love to know how you experiment with this recipe went!
Hello, do you think the cream cheese/whipped cream mixture would hold up in the refrigerator overnight if I wanted to make this step ahead?
Hi Lindy! Honestly, we usually have it the same day we make it since the angel food cake does tend to absorb moisture and get a little soggy as it stands. Regarding the cream mixture, I haven’t tried making it ahead but I can only assume it will get flat in the fridge. Re whipping it the next day may help fluff it up again but it won’t hold as well. Hope that helps. If you experiment, let me know how you liked the recipe
I have two 8 oz containers of marscapone cheese…Think it will be good for a cream cheese replacement?
Hi Crystina, I haven’t tried it with just mascarpone but if you use it, you might omit the whipped cream since mascarpone is looser than cream cheese and just make a tiramisu-like mascarpone frosting (minus the coffee extract of course) 🙂
I want to make the strawberry/blueberry trifle for the 4th! My trifle dish is only 2 quarts which should be plenty for my guests.
Should I cut the recipe in half?
Thanks for your help.
You can definitely halve it, especially since this recipe fits a 4-5qt Trifle bowl. Unless you want to layer it in a second dish if you choose not to halve it.
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…
You’re welcome Linda! I’m glad you enjoy the recipe! Thanks for sharing 🙂
Does the cream cheese have to be left at room temperature?
Made this for 4th of July. So many compliments! Thank you for sharing your wonderful recipe!
You’re welcome Kerry! I’m happy to hear everyone loved the dessert! Thanks for sharing 🙂
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.
My pleasure Adriele! I’m happy everyone loves the recipe! Thanks for sharing your fantastic review! 🙂
i just made it but dont want to serveit till tomorrow …is that ok? should i freeze it ?
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.
What kind of pan did bake the angel food cake in?
Hi Wanda, it was a store-bought angel food cake which is what makes this a no-bake cake :). Easy peasy 🙂
Can yellow or white cake be used as well?
Hi Delores, I think that could work if you can find a cake mix that doesn’t get soggy too quickly.
Made this for July 4th gathering and got rave reviews!! I love that it wasn’t overly sweet and so light. I’ll definitely be making this again!
I’m so happy you enjoyed that. Thank you for sharing that with us, Debbie!
Can you use pound cake? I accidentally bought pound instead of Angel food. 😕
Jessica, pound cake should work just as good 😬
Thank you so much for getting back to me so quickly! Can’t wait to make it.
You’re welcome Jessica! Please let me know what you think of the recipe!
How did you get the star shape?
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 😬
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
My pleasure Angela! Please let me know what you both think!
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.
Thank you for sharing your modifications! 🙂 I”m so glad you enjoy the recipe 🙂
Made this today for Memorial Day, and everyone raved! I used a confetti cake mix instead of angel food but otherwise, followed the recipe. It was fun to make and delicious.
What a great idea! Thanks for sharing your great review with other readers Candy!
Hi how was it with the confetti cake? Did you still put lemon juice on it? Thanks
Does the cake get soggy? I was planning on using pound cake but confetti cake sounds fun!
Just made this to share with another couple tonight and it was a hit. Simple enough for everyone to enjoy and just the right amount of summer tastes. Plus I love that it really is so simple to put together. This is the first trifle my husband has actually liked (most are too rich for us) but a scoop of this had him swooning 🙂
That’s great Jessica! Thanks for sharing your fantastic review 😀
Hi Natasha! Thanks for sharing THIS recipe, We make this dessert for months now at family gatherings, friends over, church youth gathering, even on a regular day at home it’s always gone so quickly, and still is one of our favorite desserts, family and friends ask where did you get this recipe is so delicious, now I was thinking by myself how you came up with this recipe was it your idea to put it together and try how it would turn out!?
I check your blog daily (except on Sundays) and when I’m out of service.
Love the food and family updates that you share!!:) God bless you!
Hi Katharina, thank you so much for writing in! I’m so happy you love the trifle recipe :). This one was an experiment of my imagination. I knew angel food worked well from my first trifle recipe (also very good) and I love the cream on this for other cakes and I wanted something red, white and blue so the blueberries and strawberries were perfect 🙂
Oh wow that’s so awesome, then I have to give that trifle a try as well! Thanks:)
Hi Natasha … I’m trying to make this strawberry and blueberry truffle and you also have mixed berrys truffle so I have question about cream.. which one you like more one with cream cheese or the one with condensed milk?? Thanks Oksana
Hi Oksana! Great question! They are both really good but I think I’m partial to the flavor of the cream in the mixed berry trifle (the one with condensed milk and pudding). 🙂
Thank you sooo much :)… I will make it on Friday 😊
Made this for hubby’s birthday, and we all loved it. The kids helped prep and put it all together. Since his birthday, we have made it 3 times. It is one of the best desserts ever!! Thank you for sharing your cooking skills and recipes with others! Bless you!
I’m so happy you all love the recipe! 🙂 Thank you for sharing your wonderful review!
I made this cake for my sons 4th bd ! instead of the star I put number 4. looked very cute, and the taste ( omg !) so delicious ! I was worry it be messy to get it on a plate , but after couple hours in a fridge, I sliced it and it was holding as a slice of cake. . defiantly keeper 🙂
Anya, thank for the great review, looks like you might have a new favorite 😁.
I made this for our 3rd of July Party (local fireworks are then) and everybody loved it. I had to pass the recipe out several times! It was easy and very tasty. Thank you!
Oh that’s awesome! I’m so happy it was a big success for you 🙂
This is too much for my small group. Could I cut in half? Carole
Hi Carole, absolutely! I hope you all enjoy it! 🙂
I made this for church using pound cake from Costco. I came home with an empty bowl! Will definitely make again!
Rebecca, thank you for such a nice review, I’m glad to hear that 😀.
We had a ladies night gathering. Everyone was bringing a red white and blue dish for a contest. This recipe won. Very taste and beautiful.
Oh that’s totally awesome!! Thank you so much for sharing that with me 🙂 🙂 🙂
I may just nit be seeing it, but where do you use the lemon syrup?
Hi :-). It is in step 1. I brush the cake layers with syrup.
I made mine a little different for diabetics and weight loss. I swapped out the cream mixture for fat free cool whip and used sugar free angel food cake. It was really good.
Thank you for sharing that low fat, low sugar version! That’s so great! 🙂
How do you cut the angel food cake into small cubes ? Is there a special knife ? Cutting the cake creates oddly shaped cubes. Do you put the “less than perfect” cubes toward the middle ?
I use a serrated knife to make more even cubes and yes you can place them any way you like to make it prettier. 🙂
Is it better to make this trifle the day before or the same day? I can do either but trying to find out which way is preferred.
Also, it’s hard to decide which trifle to make as you have two recipes on your website. Which one is your favorite?
The trifle is best eaten the same day it is made. I do love them both but I probably make the mixed berry trifle more often maybe because I love the flavor of the pudding cream in that one.
Has anyone tried using mascarpone instead of cream cheese?
Hi Mary, I haven’t but if you use it, you might omit the whipped cream since mascarpone is looser than cream cheese and just make a tiramisu-like mascarpone frosting (minus the coffee extract ofcourse) 🙂
Hello there. Where do you get angel foo cake ? any suggestions ( what store ) I am not into cooking much, so have no clue , but would like to make this cake 🙂
Absolutely, you can get it at most grocery stores. I purchased it at Fred Meyer. You can also make your own sponge cake and cut it into pieces. It’s a little more dense than angel food cake but it will work well.
WalMart or any grocery store
Since the trifle bowls asks for granulated sugar, instead of powdered sugar will it be grainy?
Hi Nancy, I’m not sure which trifle bowls you are referring to, but there is no sense of the sugar being grainy in this recipe. I hope I understood your question correctly! 😉
sorry I didn’t explain myself. In regards to the no-bake strawberry blueberry trifle, my question was in regards to the kind of sugar you are asking for us to use. Your recipe calls for granulated sugar vs. powdered sugar. I just want to make sure if I use the granulated sugar, the cream won’t come out grainy. Will the recipe differ if I were to use powdered sugar?
I’ve never had it come out grainy either in the cake or the frosting. I think it would work with powdered sugar if you wanted to substitute.
Thank you very much! Its a great recipe and easy to make. Made it for my husbands party recently, everyone loved it!
Julia, thank you for the great review and you’re welcome :).
Natasha Thank you so much for sharing this awesome recipe. I made it for my daughter’s birthday and everyone LOVED IT. It was moist and delicious. (Yours looked better of course 🙂 Thanks again.
I’m sure yours was beautiful. Happy birthday and blessings to your daughter!
I was wondering how would you eat this? I mean do you cut it or you just dig in ?
I use a large spoon and scoop it out. It doesn’t really work to slice it.
This is one of my family’s favorite recipes..I make lots of trifle variations thruout the year depending on the season..they always are bowl licking good!
Sarah, I agree, what other variations have you tried?
Just lookin’ at it, it’s like “I’ve got to make one right now”. Sure is a tempting one. More recipes with the same ingredients please? Thanks!
I hope you’ll have a chance to make and love it. I do have another trifle that you might be interested in :).
Love the star! So beautiful and perfect for last-minute Oh-My-Gosh-I-Forgot-to-Make-Dessert days!
Thank you Coco, we all have those last minute dessert days :).
I am loving it….cant wait to try it
Thank you Sarah!
Made this tonight. It was supe easy and quick. Can’t wait to try it.
Inna, thank you for the great review and let me know how it turned out :).
Does this get soggy even if it’s made the day of?
Ally, this dessert really doesn’t get soggy if you use fresh fruit. It’s best eaten the same day, we had ours 6 hours after making. Leftovers, next day, weren’t soggy either. Hope this helps :).
WOW. It looks delicious. In Iran we dont have blueberries. I haven’t seen blueberries in Shiraz (my city). But one time I ate a biscuit that had dry blueberries 😉
I really like that.
Sometimes I should search on the Internet to know about some ingredients ha ha ha :). I try to replace these with others that I can find in the supermarkets.
I guess the next best thing would be blackberries ;). Have you tried fresh blueberries before? I hope you get a chance to. They are a nice treat :).
Hello Natasha, I am a follower of your desserts and I see that you are a follower on my page. I have a question, why is it that most modern day cakes and pies consist of salt, sour cream, baking powder or soda and yogurt, if you read my profile you know that I am 64, I can remember my always had some dessert every Sunday dinner and she didn’t use these things, eggs, butter, sugar, extract , milk, and plain flour and it was the best. I have a recipes for a Alabama Pound Cake and the ingredients are butter, Crisco, 3 cup sugar, 10 eggs beat 2 at a time, 3 1/2 cups of all purpose flour and 1 tsp each vanilla, lemon and almond put in a long rectangle pan. Only thing is the way I laid it out you have to put the ingredients exact or it won’t rise all the way, cook for 3 hours at 350′, try this and let me know how it taste. This my signature cake so I don’t like giving the recepie out..I have high blood pressure so I don’t use at all and I am diabetic so I try to eat everything I cook no bakery. Looking forward to hearing from you.
Thank you so much for sharing that with me Patricia :).
This is so beautiful and patriotic. I don’t know where this wouldn’t be wanted on anyone BBQ this holiday weekend. Thank you for sharing it with us! <3
It would be the perfect treat after a BBQ. Are you firing up the grill tomorrow?
Your Strawberry Blueberry Trifle looks very delicious. Too bad I don’t have enough time to make one this week. Well anyway thank you for sharing this.
You’re very welcome 🙂
Looks delicious, could I make it a day ahead? Or it will get soggy?
It’s best eaten the same day it’s made. Sorry I forgot to put that into the recipe. If you use whole raspberries, they will probably hold up a little better than sliced strawberries (if you absolutely need to do it a day ahead). Thanks and great question! 🙂