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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. 
Hi Natasha
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.
Linda
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 🙂
Hi:
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 😬
Thank you!
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!
-Katharina
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.