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.

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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

4.94 from 16 votes
Prep Time: 30 minutes
Total Time: 30 minutes
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.
Author: Natasha of NatashasKitchen.com
Skill Level: Easy
Cost to Make: $13-$18 (varies by season)
Servings: 10 -12 "slices"

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

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 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 until whipped and fluffy. Add 1/2 tsp vanilla and beat until incorporated.

Assembling the Berry 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. (Visit my blog for a closer look at the order of the cake layers).

Recipe 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

natashaskitchen

Welcome to my kitchen! I am Natasha, the blogger behind Natasha's Kitchen (since 2009). My husband and I run this blog together and share only our best, family approved recipes with YOU. Thanks for stopping by! We are so happy you're here.

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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

  • Candy M
    May 29, 2017

    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. Reply

    • Natasha's Kitchen
      May 29, 2017

      What a great idea! Thanks for sharing your great review with other readers Candy! Reply

    • June 27, 2017

      Hi how was it with the confetti cake? Did you still put lemon juice on it? Thanks Reply

    • Jennifer Basgall
      June 30, 2017

      Does the cake get soggy? I was planning on using pound cake but confetti cake sounds fun! Reply

  • Jessica W
    May 28, 2017

    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 🙂 Reply

    • Natasha's Kitchen
      May 29, 2017

      That’s great Jessica! Thanks for sharing your fantastic review 😀 Reply

  • Katharina
    March 9, 2017

    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!
    -Katharina Reply

    • Natasha
      natashaskitchen
      March 9, 2017

      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 🙂 Reply

      • Katharina
        March 10, 2017

        Oh wow that’s so awesome, then I have to give that trifle a try as well! Thanks:) Reply

  • Oksana
    October 10, 2016

    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 Reply

    • Natasha
      natashaskitchen
      October 11, 2016

      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). 🙂 Reply

      • Oksana
        October 11, 2016

        Thank you sooo much :)… I will make it on Friday 😊 Reply

  • Amber
    October 6, 2016

    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! Reply

    • Natasha
      natashaskitchen
      October 6, 2016

      I’m so happy you all love the recipe! 🙂 Thank you for sharing your wonderful review! Reply

  • anya
    August 2, 2016

    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 🙂 Reply

    • Natasha
      natashaskitchen
      August 2, 2016

      Anya, thank for the great review, looks like you might have a new favorite 😁. Reply

  • Michele
    July 10, 2016

    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! Reply

    • Natasha
      natashaskitchen
      July 10, 2016

      Oh that’s awesome! I’m so happy it was a big success for you 🙂 Reply

      • Carole
        July 11, 2016

        This is too much for my small group. Could I cut in half? Carole Reply

        • Natasha
          natashaskitchen
          July 11, 2016

          Hi Carole, absolutely! I hope you all enjoy it! 🙂 Reply

  • Rebecca
    July 3, 2016

    I made this for church using pound cake from Costco. I came home with an empty bowl! Will definitely make again! Reply

    • Natasha
      natashaskitchen
      July 3, 2016

      Rebecca, thank you for such a nice review, I’m glad to hear that 😀. Reply

  • marie
    July 3, 2016

    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. Reply

    • Natasha
      natashaskitchen
      July 3, 2016

      Oh that’s totally awesome!! Thank you so much for sharing that with me 🙂 🙂 🙂 Reply

  • Christina
    July 2, 2016

    I may just nit be seeing it, but where do you use the lemon syrup? Reply

    • Natasha
      natashaskitchen
      July 3, 2016

      Hi :-). It is in step 1. I brush the cake layers with syrup. Reply

  • Elizabeth
    July 2, 2016

    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. Reply

    • Natasha
      natashaskitchen
      July 2, 2016

      Thank you for sharing that low fat, low sugar version! That’s so great! 🙂 Reply

  • Beck
    July 2, 2016

    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 ? Reply

    • Natasha
      natashaskitchen
      July 2, 2016

      I use a serrated knife to make more even cubes and yes you can place them any way you like to make it prettier. 🙂 Reply

  • Eleonora
    July 1, 2016

    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? Reply

    • Natasha
      natashaskitchen
      July 1, 2016

      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. Reply

  • Mary Ann cicio
    June 26, 2016

    Has anyone tried using mascarpone instead of cream cheese? Reply

    • Natasha
      natashaskitchen
      June 27, 2016

      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) 🙂 Reply

  • anya
    May 12, 2016

    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 🙂 Reply

    • Natasha
      natashaskitchen
      May 12, 2016

      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. Reply

    • Piper Prichard
      July 2, 2016

      WalMart or any grocery store Reply

  • Nancy
    February 21, 2016

    Since the trifle bowls asks for granulated sugar, instead of powdered sugar will it be grainy? Reply

    • Natasha
      natashaskitchen
      February 22, 2016

      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! 😉 Reply

      • Nancy
        February 22, 2016

        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? Reply

        • Natasha
          natashaskitchen
          February 22, 2016

          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. Reply

  • Julia
    July 24, 2015

    Thank you very much! Its a great recipe and easy to make. Made it for my husbands party recently, everyone loved it! Reply

    • Natasha
      natashaskitchen
      July 24, 2015

      Julia, thank you for the great review and you’re welcome :). Reply

  • Anna
    July 20, 2015

    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. Reply

    • Natasha
      natashaskitchen
      July 20, 2015

      I’m sure yours was beautiful. Happy birthday and blessings to your daughter! Reply

  • Julia
    July 16, 2015

    I was wondering how would you eat this? I mean do you cut it or you just dig in ? Reply

    • Natasha
      natashaskitchen
      July 16, 2015

      I use a large spoon and scoop it out. It doesn’t really work to slice it. Reply

  • Sarah
    July 7, 2015

    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! Reply

    • Natasha
      natashaskitchen
      July 7, 2015

      Sarah, I agree, what other variations have you tried? Reply

  • July 7, 2015

    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! Reply

    • Natasha
      natashaskitchen
      July 7, 2015

      I hope you’ll have a chance to make and love it. I do have another trifle that you might be interested in :). Reply

  • July 7, 2015

    Love the star! So beautiful and perfect for last-minute Oh-My-Gosh-I-Forgot-to-Make-Dessert days! Reply

    • Natasha
      natashaskitchen
      July 7, 2015

      Thank you Coco, we all have those last minute dessert days :). Reply

  • July 6, 2015

    I am loving it….cant wait to try it

     Reply

    • Natasha
      natashaskitchen
      July 6, 2015

      Thank you Sarah! Reply

  • Inna
    July 4, 2015

    Made this tonight. It was supe easy and quick. Can’t wait to try it. Reply

    • Natasha
      natashaskitchen
      July 4, 2015

      Inna, thank you for the great review and let me know how it turned out :). Reply

  • Ally
    July 4, 2015

    Does this get soggy even if it’s made the day of? Reply

    • Natasha
      natashaskitchen
      July 4, 2015

      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 :). Reply

  • tata
    July 4, 2015

    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. Reply

    • Natasha
      natashaskitchen
      July 4, 2015

      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 :). Reply

  • Patricia Holliday
    July 4, 2015

    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. Reply

    • Natasha
      natashaskitchen
      July 4, 2015

      Thank you so much for sharing that with me Patricia :). Reply

  • 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 Reply

    • Natasha
      natashaskitchen
      July 3, 2015

      It would be the perfect treat after a BBQ. Are you firing up the grill tomorrow? Reply

  • July 3, 2015

    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. Reply

    • Natasha
      natashaskitchen
      July 3, 2015

      You’re very welcome 🙂 Reply

  • Nadya
    July 3, 2015

    Looks delicious, could I make it a day ahead? Or it will get soggy? Reply

    • Natasha
      natashaskitchen
      July 3, 2015

      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! 🙂 Reply

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