Discover the ultimate no-bake strawberry blueberry trifle recipe that’s perfect for summer desserts, party treats, and easy no-bake recipes. This refreshing trifle features light angel food cake cubes, fresh strawberries and blueberries, a tangy lemon syrup, and a luscious cream cheese whipped topping. Ideal for quick dessert ideas and impressive berry trifles, this recipe is a must-try for dessert lovers looking for an effortless, crowd-pleasing treat!

Ingredients
For the Trifle:
- Angel Food Cake: 17 oz, cut into 1″ cubes (approximately 1 1/2 standard blocks)
- Strawberries: 1 lb, hulled and sliced
- Blueberries: 1 lb, washed
For the Lemon Syrup:
- Water: 1/4 cup
- Sugar: 2 tablespoons
- Lemon Juice: 2 tablespoons (from about 1/2 a medium lemon)
For the Trifle Cream:
- Cream Cheese: 16 oz (two 8 oz packages), softened at room temperature
- Granulated Sugar: 3/4 cup
- Heavy Whipping Cream: 2 cups, chilled
- Vanilla Extract: 1/2 teaspoon
Equipment:
- A 4–5 quart trifle dish or a 9×13-inch casserole dish
- Electric mixer with whisk attachment
- Measuring cups and spoons
- A spatula
Instructions
- Prepare the Lemon Syrup:
- In a small measuring cup, combine 1/4 cup water, 2 tablespoons sugar, and 2 tablespoons lemon juice.
- Stir until the sugar dissolves completely. Set aside until needed.
- Make the Trifle Cream:
- In a large mixing bowl, beat 16 oz of softened cream cheese with 3/4 cup granulated sugar on medium speed until smooth and creamy, scraping down the bowl as necessary.
- With the mixer running, slowly pour in 2 cups of chilled heavy cream.
- Increase the speed to medium-high and beat until the mixture is light, whipped, and fluffy.
- Add 1/2 teaspoon vanilla extract and mix until fully incorporated.
- Assemble the Trifle:
- Start by placing about 1/3 of the angel food cake cubes in the bottom of your trifle dish.
- Drizzle 1/3 of the lemon syrup evenly over the cake cubes.
- Spoon 1/3 of the trifle cream over the soaked cake, spreading it loosely.
- Layer with 1/2 of the sliced strawberries.
- Add a layer of blueberries, using about half of your blueberries for this layer.
- Repeat the layering process: another layer of cake cubes, syrup, trifle cream, then finish with the remaining strawberries and blueberries.
- Top the trifle with the last portion of the cream, and decorate with any remaining fruit as desired.
- Chill and Serve:
- Refrigerate the assembled trifle for at least 2 hours before serving to allow the flavors to meld and the cake to soften.
Tips
- Even Layers: For a visually appealing trifle, layer the ingredients evenly. Using a clear glass dish can help showcase the vibrant layers.
- Cake Cubes: If your angel food cake is too large, cut it into even, bite-sized cubes to ensure each layer is consistent.
- Syrup Distribution: Use a pastry brush to evenly distribute the lemon syrup over the cake layers.
- Chill Time: Allow the trifle to chill for at least 2 hours so the cake absorbs the flavors and softens beautifully.

Variations and Substitutions
- Cake Options: Substitute angel food cake with pound cake or sponge cake for a richer texture.
- Berry Mix: Feel free to experiment with other berries such as raspberries or blackberries.
- Lemon-Free Option: If you prefer a less tangy flavor, replace the lemon syrup with a simple vanilla syrup.
- Vegan Version: Use vegan cream cheese, coconut cream, and a vegan cake alternative to create a dairy-free version of this trifle.
FAQs
Q: Can I make this trifle ahead of time?
A: Yes, the trifle is best when made a few hours in advance to allow the flavors to blend and the cake to soften.
Q: Can I substitute the fruits?
A: Absolutely! You can use any mix of berries or seasonal fruits to create your own unique twist on this recipe.
Q: How long will the trifle keep?
A: The trifle can be stored in the refrigerator for up to 2 days. However, for the best texture and flavor, it’s recommended to enjoy it within 24 hours.
Serving Suggestions
- Party-Ready: Serve in individual dessert glasses for a stylish party presentation.
- Garnish: Top each serving with a fresh mint leaf for a burst of color and added freshness.
- Accompaniment: Pair with a light, fruity white wine or sparkling lemonade for an extra special treat.
Why You’ll Love This Recipe
This No-Bake Strawberry Blueberry Trifle is a delightful and refreshing dessert that combines the lightness of angel food cake with the creamy richness of a whipped cream layer and the fresh burst of mixed berries. Its simple assembly and vibrant layers make it perfect for any gathering, from casual family dinners to festive celebrations. With its bright flavors and beautiful presentation, it’s sure to become a favorite summer dessert that will impress your guests and leave everyone asking for more!
Enjoy your delicious creation!
No-Bake Strawberry Blueberry Trifle Recipe
10 -12
servings30
minutesIngredients
For the Trifle:
Angel Food Cake: 17 oz, cut into 1″ cubes (approximately 1 1/2 standard blocks)
Strawberries: 1 lb, hulled and sliced
Blueberries: 1 lb, washed
For the Lemon Syrup:
Water: 1/4 cup
Sugar: 2 tablespoons
Lemon Juice: 2 tablespoons (from about 1/2 a medium lemon)
For the Trifle Cream:
Cream Cheese: 16 oz (two 8 oz packages), softened at room temperature
Granulated Sugar: 3/4 cup
Heavy Whipping Cream: 2 cups, chilled
Vanilla Extract: 1/2 teaspoon
Equipment:
A 4–5 quart trifle dish or a 9×13-inch casserole dish
Electric mixer with whisk attachment
Measuring cups and spoons
A spatula
Directions
- Prepare the Lemon Syrup:
- In a small measuring cup, combine 1/4 cup water, 2 tablespoons sugar, and 2 tablespoons lemon juice.
- Stir until the sugar dissolves completely. Set aside until needed.
- Make the Trifle Cream:
- In a large mixing bowl, beat 16 oz of softened cream cheese with 3/4 cup granulated sugar on medium speed until smooth and creamy, scraping down the bowl as necessary.
- With the mixer running, slowly pour in 2 cups of chilled heavy cream.
- Increase the speed to medium-high and beat until the mixture is light, whipped, and fluffy.
- Add 1/2 teaspoon vanilla extract and mix until fully incorporated.
- Assemble the Trifle:
- Start by placing about 1/3 of the angel food cake cubes in the bottom of your trifle dish.
- Drizzle 1/3 of the lemon syrup evenly over the cake cubes.
- Spoon 1/3 of the trifle cream over the soaked cake, spreading it loosely.
- Layer with 1/2 of the sliced strawberries.
- Add a layer of blueberries, using about half of your blueberries for this layer.
- Repeat the layering process: another layer of cake cubes, syrup, trifle cream, then finish with the remaining strawberries and blueberries.
- Top the trifle with the last portion of the cream, and decorate with any remaining fruit as desired.
- Chill and Serve:
- Refrigerate the assembled trifle for at least 2 hours before serving to allow the flavors to meld and the cake to soften.

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