PATRIOTIC No-Bake Strawberry Blueberry Trifle

PATRIOTIC No-Bake Strawberry Blueberry Trifle

When it’s just too hot to bake, this trifle is here for you.

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.

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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

4.94 from 16 votes
Prep Time: 30 minutes
Total Time: 30 minutes
This strawberry blueberry trifle recipe requires zero baking and it takes about 30 min to make! The sweet/tartness of the fruit, melt-in-your-mouth soft angel food cake and lightly sweetened cream come together so well.
Author: Natasha of NatashasKitchen.com
Skill Level: Easy
Cost to Make: $13-$18 (varies by season)
Servings: 10 -12 “slices”

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

What you will need:

  • 4 or 5 qt trifle dish I found mine at TJ max, or make it in a 9×13 casserole dish.

Instructions

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 until whipped and fluffy. Add 1/2 tsp vanilla and beat until incorporated.

Assembling the Berry 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. (Visit my blog for a closer look at the order of the cake layers).

Recipe Notes

Important: This cake is best served the same day it’s made. Refrigerate until ready to eat.