Summer is all about those sunny days and light, refreshing desserts that make you feel like you’re on a mini-vacation. This no-bake strawberry blueberry trifle? It’s the sweet anthem of lazy afternoons. Imagine layers of fluffy cream, juicy berries that burst with flavor, and the soft embrace of cake—like a picnic in a bowl, minus the ants.
Steps
- Prepare the lemon syrup by mixing 1/4 cup water, 2 tablespoons sugar, and 2 tablespoons lemon juice in a measuring cup until the sugar dissolves. Set this aside for later use.
- To make the trifle cream, blend together 1 pound of softened cream cheese and 3/4 cup sugar using a mixer with a whisk attachment on medium speed until smooth. Gradually add 2 cups of heavy whipping cream while continuing to beat the mixture on medium-high speed until it forms a whipped cream consistency, then incorporate 1/2 teaspoon of vanilla extract.
- Start assembling the trifle by placing a third of the angel food cake cubes at the bottom of your trifle dish and brush them with a third of the prepared lemon syrup. Spread a third of the cream over the cake pieces, followed by half of the sliced strawberries.
- Repeat the layering process with the remaining ingredients, adding half of the blueberries in the second fruit layer. Finish by frosting the top with the last third of cream and decorate with the remaining fruit.
- For the best taste, serve the trifle the same day it’s made, keeping it refrigerated until you’re ready to enjoy.
Ingredients
- 17 ounces angel food cake, cut into 1-inch cubes
- 1 pound fresh strawberries, hulled and sliced
- 1 pound fresh blueberries
- 1/4 cup water
- 2 tablespoons sugar
- 2 tablespoons lemon juice (from 1/2 medium lemon)
- 16 ounces cream cheese, softened to room temperature
- 3/4 cup granulated sugar
- 2 cups heavy whipping cream
- 1/2 teaspoon vanilla extract
FAQ
- Can I make the trifle in a dish other than a trifle dish?
- Yes, if you don’t have a trifle dish, you can use a large glass pyrex or casserole dish, and it will still look and taste wonderful.
- How long does it take to make this recipe?
- The No-Bake Strawberry Blueberry Trifle takes approximately 30 minutes to prepare from start to finish.
- Can I prepare the trifle in advance?
- It is recommended to serve this trifle on the same day it is made for the best texture and flavor. Keep it refrigerated until you’re ready to serve.
- What if I don’t have lemon juice for the syrup?
- If you don’t have lemon juice, you can try substituting with a different citrus juice, like lime or orange, for a slightly different flavor profile.
- How should I store any leftovers?
- Store any leftover trifle in the refrigerator in an airtight container, but note that the cake may become slightly soggy after a day.
Tips
- For the best taste, prepare and serve the trifle on the same day. Keep it refrigerated until you are ready to enjoy it.
- If you don’t own a trifle dish, a large glass pyrex or casserole dish will work just as well to showcase the beautiful layers of the dessert.
- Make sure your cream cheese is softened to room temperature before mixing to achieve a smooth, creamy frosting.
- When layering the trifle, gently brush the cake pieces with the lemon syrup to ensure they absorb the flavor without becoming soggy.
Equipment
- Trifle dish (4 or 5 qt)
- Electric mixer with whisk attachment
