Some desserts feel like a celebration in a bowl—and this Strawberry Blueberry Trifle is exactly that. I remember the first time I helped my grandmother layer fresh berries with cream and cake in her antique glass trifle bowl. The vibrant reds and blues peeking through the creamy layers were so enchanting, it was almost too beautiful to eat. Almost.
Inspired by classic American trifles and made for both warm summer picnics and cozy winter dinners, this dessert delivers stunning presentation and irresistible flavor with minimal effort. Whether you’re entertaining guests or treating your family, this seven-serving trifle offers a perfectly sweet and refreshing finish to any meal.
Table of Contents
Table of Contents
Why You’ll Love This Strawberry Blueberry Trifle
- Visually stunning – Layers of berries, whipped cream, and cake make this a show-stopper.
- Quick to assemble – Ideal for busy hosts and last-minute parties.
- Light yet indulgent – Fluffy cream and airy cake with juicy, fresh berries.
- Flexible and seasonal – Suits summer’s fresh harvest or winter’s festive tables.
Ingredients You’ll Need
For the Cream Layer:
- 2 cups cold heavy whipping cream
- 1 package (8 oz) cream cheese, softened
- ½ cup powdered sugar
- 1 teaspoon vanilla extract
For the Layers:
- 1 pound cake or angel food cake (store-bought or homemade), cut into 1-inch cubes
- 1½ cups fresh strawberries, sliced
- 1½ cups fresh blueberries
Optional Garnish:
- Whole strawberries and blueberries
- Fresh mint leaves
Tip: Using angel food cake creates a lighter texture, while pound cake adds richness. Choose based on your preference or season.
Equipment
- Electric mixer or hand whisk
- Trifle bowl or clear glass dish
- Spatula
- Serrated knife (for cutting the cake)
Instructions
Prep Time: 15 minutes
Chill Time: 1 hour (optional for best flavor melding)
Servings: 7
Step 1: Make the Cream Layer
In a large mixing bowl, beat the softened cream cheese until smooth and creamy. Add the powdered sugar and vanilla extract, and continue beating until combined.
In a separate bowl, whip the cold heavy cream until stiff peaks form. Gently fold the whipped cream into the cream cheese mixture in batches until fully incorporated. Set aside.
Pro Tip: Make sure your heavy cream is cold—it whips up faster and holds shape better.
Step 2: Prepare the Berries
Wash and pat dry the strawberries and blueberries. Slice the strawberries evenly for a uniform look and consistent layering.
Step 3: Cut the Cake
Slice your pound cake or angel food cake into 1-inch cubes. Keep the edges neat for a clean presentation in the layers.
Step 4: Assemble the Trifle
In a glass trifle bowl or individual dessert cups, begin layering:
- A layer of cake cubes (enough to cover the base).
- A generous layer of the cream mixture.
- A scattering of sliced strawberries and blueberries.
Repeat the layers until you reach the top of your dish, ending with a dollop of cream and a decorative topping of whole berries and mint leaves.
Step 5: Chill & Serve
Refrigerate for at least 1 hour before serving. This allows the flavors to meld and gives the cake time to absorb the cream—making each bite more luscious.
How to Serve Your Trifle
This trifle is a conversation piece on its own, so serve it in a clear glass bowl where the beautiful layers can shine. A long-handled spoon helps scoop out picture-perfect servings.
Pair it with:
Make-Ahead Tips
- Make a day in advance: Assemble up to 24 hours before serving. Just add fresh garnish right before guests arrive.
- Separate components: You can prepare the cream and cut the cake a day ahead and refrigerate separately to assemble later.
Storage
Store any leftovers in an airtight container in the refrigerator. Best enjoyed within 2–3 days. The cake may soften more with time but still tastes delicious.
Variations & Customizations
Want to make this your own? Try these fun spins:
- Lemon zest in the cream for a citrus pop.
- Mixed berries like raspberries and blackberries for a summer medley.
- Mascarpone cheese instead of cream cheese for a silkier texture.
- Patriotic Trifle: Perfect for Memorial Day or July 4th with the red, white, and blue layers!
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FAQs
Can I use frozen berries?
You can, but thaw and drain them first to avoid watering down the trifle.
Can I use Cool Whip instead of homemade whipped cream?
Yes! It’s a great shortcut—just skip whipping and fold Cool Whip into the softened cream cheese.
What’s the best type of cake for this trifle?
Pound cake for richness, angel food cake for a lighter bite. Both work wonderfully!