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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 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?
Thank you!
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??
Thank you!!
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.
Hi Everyone!
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!