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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?
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
Aldi and Publix also have them. I live in Florida.
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! 🙂