Strawberry Blueberry Trifle

  • Prep time:
    Total time:
    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.
    Serving: 10-12 “slices”
    • 17 oz angel food cake, cut into 1″ cubes
    • 1 lb fresh strawberries, hulled and sliced
    • 1 lb fresh blueberries

    Almond Syrup Ingredients:

    • ¼ cup water
    • 2 Tbsp sugar
    • 1/4 tsp. almond extract
    • 1/4 cup lemon juice

    Frosting Ingredients:

    • 2 packages (8 oz each) cream cheese, softened at room temp
    • ¾ cup granulated sugar
    • 2 cups heavy whipping cream
    • ½ tsp vanilla


    How to Make Almond Syrup:

    1. Heat 1/4 cup sugar, 1/4 cup lemon juice, and 1/4 cup water over medium high heat until sugar dissolves. Remove from heat and stir in almond extract.
    2. Brush both sides of sliced angel food cake with syrup. Cut the slices into 1 inch cubes.

    How to Make the Trifle Cream:

    1. Beat together 1 lb cream cheese and ¾ cup sugar (with the whisk attachment) on medium speed until creamy and smooth, scraping the bowl a couple times. With mixer on, slowly pour in 2 cups heavy cream and continue beating on low/medium until until whipped and fluffy. Add ½ tsp vanilla and beat until incorporated.

    Assembling the Berry Trifle:

    1. Place ⅓ of your sliced angel food cake into the bottom of your trifle dish and brush with ⅓ of your syrup. Add ⅓ of your cream and loosely spread it over cake pieces. Add ½ of the sliced strawberries. Repeat with remaining ingredients (adding ½ of the blueberries for the second fruit layer). Frost the top with last ⅓ of cream and decorate with remaining fruit.


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