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No-Bake Strawberry Blueberry Trifle

No-bake Strawberry Blueberry Trifle with pillowy whipped cream, cream cheese filling, and macerated berries layered over soft vanilla cake cubes. Chilled layers meld into a cool, creamy dessert with bright lemony berry juices in every spoonful.
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Prep Time 25 minutes
chill 1 hour 15 minutes
Total Time 1 hour 40 minutes
Servings: 12 servings
Course: Dessert
Cuisine: American
Calories: 520
Ingredients Equipment Method Notes

Ingredients
  

Cream Layer
  • 2 cup heavy whipping cream
  • 3 tbsp powdered sugar
  • 1 tsp pure vanilla extract
  • 8 oz cream cheese softened
  • 0.25 cup granulated sugar
Berry Layer
  • 2 cup fresh strawberries hulled and sliced
  • 1.5 cup fresh blueberries
  • 2 tbsp granulated sugar
  • 1 tbsp fresh lemon juice
  • 1 tsp lemon zest
Cake Layer
  • 16 oz store-bought pound cake or angel food cake, cut into 1-inch cubes
  • 2 tbsp strawberry jam optional, warmed for brushing
Garnish
  • 1 whole strawberries extra, as needed
  • 1 whole blueberries extra, as needed
  • 1 fresh mint leaves
  • 1 tbsp powdered sugar for dusting

Equipment

  • 1 large mixing bowl
  • 1 medium bowl
  • 1 trifle bowl

Method
 

Macerate the berries
  1. Wash, hull, and slice the strawberries, then add them to a medium bowl with the blueberries, 2 tbsp sugar, lemon juice, and lemon zest. Toss gently to coat, then let stand for 15–20 minutes until the berries release their juices.
Make the cream filling
  1. Beat the softened cream cheese with 1/4 cup granulated sugar in a large mixing bowl until completely smooth and fluffy, about 2 minutes. Stop once no lumps remain.
  2. In a separate chilled bowl, whip the heavy cream with the powdered sugar and vanilla extract until stiff peaks form, about 3–4 minutes. Do not overwhip so the mixture stays scoopable.
  3. Fold the whipped cream into the cream cheese mixture in two additions using a gentle folding motion until fully combined and light. Refrigerate while you prepare the cake and assemble.
Prep the cake (optional)
  1. If using the jam, lightly brush the pound cake cubes with warm strawberry jam. This is optional, but it boosts flavor before layering.
Assemble the trifle
  1. Place a single layer of cake cubes in the bottom of a large trifle bowl or deep glass dish. Press lightly so the cubes sit evenly.
  2. Spoon a generous layer of the whipped cream mixture over the cake and spread to the edges. Keep the surface as level as possible.
  3. Add a layer of macerated berries, including some of their juices, and spread evenly. Leave a thin rim of cream visible at the edges if possible.
  4. Repeat the layers—cake, cream, berries—two or three more times depending on dish depth, ending with the cream layer on top. Make sure the final top layer is fully covered.
  5. Arrange whole strawberries, extra blueberries, and fresh mint leaves on top for garnish, then dust lightly with powdered sugar. Chill in the fridge as soon as it’s assembled.
Chill and serve
  1. Cover loosely and refrigerate for at least 1 hour, with 2–4 hours ideal so the layers meld. Serve chilled and scoop deep to capture all layers in each serving.

Notes

Pro tip: chill your bowl and beaters before whipping the heavy cream for the best stiff peaks, and avoid overmixing when folding so the trifle stays light. Refrigerate leftovers covered for up to 3 days; freezing is not recommended because the berries and cream can break down. For a lighter option, swap the cream cheese for a light cream cheese and reduce the granulated sugar slightly to match your taste.