No-Bake Strawberry Blueberry Trifle

This no-bake strawberry blueberry trifle is a refreshing dessert I love making when I want something light, fruity, and beautiful without turning on the oven. It’s made with layers of sweet berries, creamy filling, and cake or cookies, all stacked together in a trifle dish. I like how simple it is, yet it always looks elegant enough for a gathering.

Why You’ll Love This Recipe

I enjoy this recipe because it’s quick, easy, and versatile. Since it’s a no-bake dessert, I can prepare it in advance without much effort. The combination of strawberries, blueberries, and cream is always a hit, and the layers make every spoonful exciting. I also like that I can use store-bought cake or cookies to save time, making it perfect for summer parties, holidays, or just a sweet treat at home.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• Fresh strawberries, sliced

• Fresh blueberries

• Pound cake, angel food cake, or ladyfingers (store-bought or homemade)

• Cream cheese, softened

• Powdered sugar

• Vanilla extract

• Whipped topping (like Cool Whip) or homemade whipped cream

Directions

1. I wash and slice the strawberries.

2. I cut the cake into bite-sized cubes.

3. In a bowl, I beat the cream cheese, powdered sugar, and vanilla until smooth.

4. I fold in the whipped topping to make the creamy layer.

5. In a trifle dish or large glass bowl, I start layering: cake cubes, creamy filling, strawberries, and blueberries.

6. I repeat the layers until the dish is full, finishing with cream and berries on top for decoration.

7. I refrigerate the trifle for at least 1–2 hours before serving so the flavors can blend.

Servings and timing

This trifle makes about 8–10 servings. It usually takes me 20 minutes to put everything together, plus some chilling time in the fridge before serving.

Variations

• I sometimes add raspberries or blackberries for even more berry flavor.

• For a chocolate twist, I use chocolate cake or drizzle chocolate sauce between layers.

• If I want it lighter, I use angel food cake and a little less cream mixture.

• For a holiday version, I layer red and blue berries with extra whipped cream for a festive look.

storage/reheating

I keep leftovers covered in the refrigerator for up to 2 days. The cake softens as it sits, which I actually enjoy because it soaks up all the cream and berry juices. Since it’s a chilled dessert, I don’t reheat it.

FAQs

Can I make this trifle a day ahead?

Yes, I often make it the night before, and it tastes even better the next day because the flavors meld together.

What type of cake works best?

I usually use pound cake or angel food cake, but ladyfingers or even sponge cake also work well.

Can I use frozen berries instead of fresh?

I prefer fresh berries for the best texture, but if I use frozen, I thaw and drain them well before layering.

How do I keep the trifle from getting soggy?

I layer carefully and avoid adding too much berry juice. Sometimes I pat the berries dry before assembling.

Do I need a trifle dish?

No, I’ve made this in a glass bowl, mason jars, and even a baking dish. The clear sides just make the layers look prettier.

Conclusion

This no-bake strawberry blueberry trifle is one of my favorite desserts for warm weather or when I want something quick but impressive. I like how fresh, fruity, and creamy it is, and I can change it up depending on what I have on hand. It’s the kind of dessert that always looks beautiful and tastes just as good as it looks.