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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?
Hi, Natasha!
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!
Hi Natasha,
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) 🙂