No-Bake Strawberry Blueberry Trifle
User Reviews
5
No-Bake Strawberry Blueberry Trifle
Description
This trifle recipe alternates layers of airy angel food cake cubes soaked lightly with lemon syrup, fresh strawberries and blueberries, and a cream cheese frosting made by whipping cream cheese, sugar, heavy cream, and vanilla extract together. The lemon syrup, made of water, sugar, and lemon juice, is brushed onto the cake to add moisture and a subtle citrus tang.
The cream cheese frosting provides a fluffy and smooth texture that complements the lightness of the cake and the natural juiciness of the berries. The assembly into layers creates an attractive presentation in a large trifle dish or casserole.
Serving the trifle the same day it is made preserves the fresh textures and flavors, as the cake may become soggy if left too long. Refrigeration is necessary until ready to serve to maintain the dessert’s freshness.
Ingredients
- 17 oz angel food cake cut into 1" cubes (I used 1 1/2 blocks)
- 1 lb strawberry hulled and sliced, fresh
- 1 lb blueberries fresh
Lemon Syrup Ingredients:
- 1/4 cup water
- 2 Tbsp sugar
- 2 Tbsp lemon juice from 1/2 medium lemon
Frosting Ingredients:
- 2 packages 8 oz each cream cheese, softened at room temp
- 3/4 cup granulated sugar
- 2 cups heavy whipping cream
- 1/2 tsp vanilla extract
What you will need:
- 4 or 5 qt trifle dish I found mine at TJ max, or make it in a 9x13 casserole dish.
Instructions
How to Make Lemon Syrup:
- In a measuring cup, combine 1/4 cup water, 2 Tbsp sugar and 2 Tbsp lemon juice and stir until sugar is dissolved. Set aside until needed.
How to Make the Trifle Cream:
- Beat together 1 lb cream cheese and 3/4 cup sugar (with the whisk attachment) on medium speed until creamy and smooth, scraping the bowl a couple times. With mixer on, pour in 2 cups heavy cream then turn mixer to medium/high and continue beating until until whipped and fluffy. Add 1/2 tsp vanilla and beat until incorporated.
Assembling the Berry Trifle:
- Place 1/3 of your sliced angel food cake into the bottom of your trifle dish and brush with 1/3 of your syrup. Add 1/3 of your cream and loosely spread it over cake pieces. Add 1/2 of the sliced strawberries. Repeat with remaining ingredients (adding 1/2 of the blueberries for the second fruit layer). Frost the top with last 1/3 of cream and decorate with remaining fruit. (Visit my blog for a closer look at the order of the cake layers).
Notes
- This trifle is best served the same day it is assembled to keep the cake texture fresh.
- Keep the trifle refrigerated until serving to maintain its chill and prevent spoilage.
User Reviews
Overall Rating
5
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