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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?
This looks intriguing 🤩. Would love to try this next year. This year I made a cake with my grandma
I made this trifle for 4th of July! It was such a hit! Everyone loved it. I used a lemon pound cake with lemon glaze. I also used Eagle brand condensed milk instead of sugar for the sauce (I had opened the can for another recipe and had 2 tablespoons left to use). It was awesome!
That sounds delicious. Thank you for sharing.
This was beautiful in presentation, and marvelous in taste. My only negative is the amount of time it took to make. For me, that was close to three hours! I did make my own angel food cake from a box mix, which took longer, of course, and I also diced the strawberries which were sandwiched in the layers. This will be a special-SPECIAL dessert only, because of the time it took.
I made this yesterday and everyone loved it!! Such a perfect blend of tart & sweet. Absolutely yummy! Thank you for this amazing recipe.
You’re very welcome, Sue!
Recipe calls for 2 blocks cream cheese but directions only use one
Hi Michelle! The instructions mention to use 1 lb, which is 2 blocks (each one 8 ounces). I hope that clarifies.
Going to try it. Do you think it’s OK to make the cream a day ahead of time?
Hi Judy! Yes, that would work to make the cream ahead, cover and refrigerate until ready to assemble.
This cake was a hit at our 4th of July gathering! Thank you for a great recipe!
Reminder to myself is to cut the brown edges from the cake as I think it would look neater. ( that must have been what you did, I just didn’t think about it!)
Hi Cathy! I’m so glad it was a hit. Thank you for sharing.
Would this be okay to make the night before and store in the fridge? Or would the angel food cake get soggy?
Hi Alex! It’s best eaten the same day it’s made or it tends to get soggy. You can make the cream ahead of time and refrigerate it, then assemble it on the day you’re serving it.
What is the nutritional information/facts? I’ve tried several times but get no numbers, just gives a “minus” sign.. I need the carb information.
Hi Marge! We have not added the nutritional label in this recipe yet but we’ll make sure to add that soon. You may check again in the next 24-48 hours.
Hi this is so delicious!! I made it last year! Everyone loved!! Do you think I can use all ready made whipped cream?
Hi Nicole! I’m glad to hear it was a hit last year. If you’re using premade whipped cream that’s sweetened you may need to adjust the sugar amount. Beat the cream cheese first and fold in the whipped cream. It’s not as thick or stable as using heavy cream, but it will work.
It’s going to try this. Will a portable mixer work?
Hi Debbie, an electric hand mixer with the egg beater attachment in order to adequately beat the cream so it’s stiff and spreadable should be okay.
I make this every year for the 4th! It is always a hit. My family loves it!
This looks amazing!
What about using poundcake instead of angel food cake? Do you think it will take away from the taste?
Is using the angel food cake more for the color, meaning the whiteness?
Hi MariA! Pound cake works well too. I hope you love the recipe!
I made this recipe but was kinda unsure of the syrup so I used it sparingly. Everyone loved it..
This looks so delicious and the reviews are great, so I think I’m making this for the 4th!
I’m going to use a punch bowl that I have, but I’m a little concerned about laying out the star. At first I thought of arranging the berry slices by count around the outside edge, separated by the one blueberry star point, but then I realized the size of the punch bowl would affect that. So then I thought of using uncooked pieces of spaghetti to lay out the star on the cream. Take the spaghetti off once you have the marks in the cream to follow. I hop that will help bakers figure out how to get a nice star shape!
You could just use a butter knife to draw the star on the top cream, it will get covered up with fruit.