Easy Berry Trifle Recipe

A close-up of a spoonful of parfait with whipped cream, berries, and granola in a glass, with a teal and white checkered cloth in the background.

Easy Berry Trifle Recipe

Looking for a colorful dessert that’s no-fuss and crowd-pleasing? This easy berry trifle recipe layers juicy berries and a creamy mixture for a sweet treat that looks as good as it tastes. It’s packed with strawberries and blueberries, perfect for a summer party, patriotic holiday, or just because. No-bake and it’s ready in a flash.

Course Dessert, Desserts, Snack, Snacks

Cuisine American, International

Keyword angel food cake, berry, berry trifle, berry trifle recipe, blueberry, cream cheese, cube, make this recipe, mixer, peach, pound cake, pudding, raspberry, refrigerate, strawberry, trifle, trifle dish, whipping cream, whisk

Prep Time 15

Chill Time 1

Servings Servings

Calories 353kcal

Author Zuzana Paar

Equipment

Ingredients

1 Cup Blueberries fresh
1 Cup Strawberries sliced
½ Cup Cream Cheese softened
1 Cup Heavy Cream
2 Tablespoons Powdered Sugar or Sweetener
1 teaspoon Vanilla Extract
Crushed Almonds clean cookies for texture, optional

US Customary - Metric

Instructions

Slice the strawberries and rinse the blueberries, then let them drain thoroughly to avoid excess moisture. Lay out the heavy cream, softened cream cheese, powdered sweetener, and vanilla extract. If you're using crushed cookies or almonds for topping, have those ready too.
In a mixing bowl, beat together the softened cream cheese, powdered sweetener, and vanilla extract. Mix until the texture becomes creamy, smooth, and lump-free. This will be the rich, tangy base of your dessert.
Pour the heavy whipping cream into a separate bowl and beat it using a hand mixer or whisk. Continue until the cream forms stiff peaks that hold their shape. This step gives your dessert a fluffy, mousse-like texture.
Gently fold the whipped cream into the cream cheese mixture using a spatula. Stir slowly and carefully to keep the light texture intact. Once combined, you’ll have a velvety, airy filling perfect for layering.
Spoon a layer of the cream filling into serving cups, followed by strawberries and blueberries. Repeat the layers until the cups are full or ingredients are used up. Top with crushed cookies or almonds and refrigerate for an hour before serving for the best flavor and texture.

Notes

Use a clear glass dish: A see-through bowl or trifle dish makes the layers stand out and look beautiful. It’s a simple way to turn a humble dessert into something that looks fancy.
Dry your berries well: After rinsing, pat the berries dry with a paper towel to keep the layers from getting soggy. Wet berries can water down the cream and make the cake mushy.
Make it ahead of time: This dessert gets even better after sitting for a few hours in the fridge. It gives the flavors time to blend and the cake time to soak up the cream.
Customize your layers: You can swap the sponge cake with brownies, pound cake, or even granola for crunch. Feel free to use whatever fruits are in season or what you already have on hand.

Nutrition