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–+ servings
Berry Trifle
Tuba

Berry Trifle Recipe

This stunning no-bake berry trifle features layers of fluffy angel food cake, tangy-sweet cream cheese filling, and vibrant fresh berries. Ready in just 30 minutes and perfect for making ahead, this crowd-pleasing dessert serves 12 and requires no special baking skills.
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Prep Time 30 minutes
Chilling Time 2 hours 30 minutes
Total Time 3 hours
Servings: 12
Course: Dessert
Cuisine: American, British
Calories: 285
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cake Base
  • 1 store-bought angel food cake (10-12 oz), cut into 1-inch cubes
For the Berry Layer
  • 2 cups fresh strawberries, hulled and sliced
  • 1½ cups fresh blueberries
  • 1½ cups fresh raspberries
  • ¼ cup granulated sugar
  • 2 tablespoons fresh lemon juice
For the Cream Filling
  • 8 oz cream cheese, softened to room temperature
  • 2 cups heavy whipping cream, cold
  • ¾ cup powdered sugar
  • 1 tablespoon vanilla extract
  • Zest of 2 lemons

Equipment

  • 14-cup trifle dish or large glass bowl
  • Electric mixer (hand or stand)
  • Large mixing bowls (3)
  • Rubber spatula
  • Sharp knife
  • Measuring cups and spoons

Method
 

  1. Combine strawberries, blueberries, and raspberries in a large bowl. Sprinkle with ¼ cup sugar and 2 tablespoons lemon juice, then gently toss. Set aside for 10 minutes to allow berries to release their natural juices.
  2. Cut angel food cake into uniform 1-inch cubes using a sharp serrated knife. Keep pieces consistent for even layers. If using pound cake, cut into ¾-inch cubes since it's denser. Set aside in a large bowl.
  3. Zest both lemons directly into the softened cream cheese. In a mixing bowl, beat cream cheese with powdered sugar until completely smooth, about 2 minutes. Add vanilla extract and beat until combined.
  4. In a separate cold bowl, whip heavy cream to stiff peaks using an electric mixer on high speed, about 3-4 minutes. Peaks should stand straight up when you lift the beaters.
  5. Add one-third of whipped cream to the cream cheese mixture and stir vigorously to lighten it. Then gently fold in remaining whipped cream using a rubber spatula, turning the bowl as you fold to preserve the airy texture.
  6. Layer one-third of cake cubes in the trifle dish, pressing pieces against the glass for visual appeal. Make sure to create an even layer across the bottom.
  7. Spoon one-third of macerated berries over the cake using a slotted spoon to control juice amount. Include just enough juice to lightly moisten the cake without making it soggy.
  8. Spread one-third of the cream mixture over berries using an offset spatula. Work from the edges inward, ensuring cream reaches the glass for clean, visible layers.
  9. Repeat the layering process twice more (cake, berries, cream), creating nine distinct layers total. Take your time to keep layers even and attractive.
  10. For the top layer, arrange your prettiest berries in a decorative pattern. Create concentric circles with alternating berry types for a professional appearance. Add fresh mint leaves if desired.
  11. Cover tightly with plastic wrap and refrigerate for at least 2 hours before serving, or up to 24 hours. The chilling time allows flavors to meld and layers to set properly.

Nutrition

Calories: 285kcalCarbohydrates: 38gProtein: 4gFat: 14gSaturated Fat: 9gCholesterol: 45mgSodium: 180mgPotassium: 220mgFiber: 4gSugar: 28g

Notes

Pro Tips: Always use room temperature cream cheese to avoid lumps. Whip cream to stiff peaks for best stability. Don't over-macerate berries to prevent sogginess. This trifle is best served within 24 hours but keeps for up to 3 days refrigerated. Individual portions can be made in mason jars for easier transport. For a lighter version, substitute half the cream cheese with Greek yogurt.
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