Go Back
–+ servings
Berry Trifle

Berry Trifle Recipe

Tuba
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.
Print Recipe Pin Recipe
Prep Time 30 minutes
Chilling Time 2 hours 30 minutes
Total Time 3 hours
Course Dessert
Cuisine American, British
Servings 12
Calories 285 kcal

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

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

Instructions
 

  • 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.
  • 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.
  • 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.
  • 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.
  • 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.
  • 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.
  • 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.
  • 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.
  • Repeat the layering process twice more (cake, berries, cream), creating nine distinct layers total. Take your time to keep layers even and attractive.
  • 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.
  • 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.

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.

Nutrition

Calories: 285kcalCarbohydrates: 38gProtein: 4gFat: 14gSaturated Fat: 9gCholesterol: 45mgSodium: 180mgPotassium: 220mgFiber: 4gSugar: 28g
Keyword berry trifle recipe, easy berry trifle recipe, make-ahead dessert, no bake dessert, party dessert, simple berry trifle recipe, summer dessert
Tried this recipe?Let us know how it was!