No-Bake Strawberry Blueberry Trifle

This No-Bake Strawberry Blueberry Trifle is a refreshing, fruity dessert that’s as beautiful as it is delicious. With layers of juicy berries, creamy filling, and soft cake or cookies, it’s the kind of treat I love to put together when I want something quick, easy, and guaranteed to impress.

Why You’ll Love This Recipe

I love how simple this dessert is—no oven required and just a few basic ingredients. It’s perfect for warm weather or when I don’t feel like baking but still want a show-stopping dessert. The mix of strawberries and blueberries gives it a vibrant, patriotic look, and the creamy layers make every bite light and satisfying. It’s also easy to assemble ahead of time, which makes it great for entertaining.

ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• Fresh strawberries, hulled and sliced

• Fresh blueberries

• Whipped topping or whipped cream

• Instant vanilla pudding mix

• Cold milk

• Cream cheese, softened

• Powdered sugar

• Vanilla extract

• Pound cake, angel food cake, or ladyfingers, cubed

directions

1. I start by preparing the pudding mix with cold milk and letting it set for a few minutes until thick.

2. In a separate bowl, I beat the softened cream cheese, powdered sugar, and vanilla until smooth.

3. I fold the prepared pudding and whipped topping into the cream cheese mixture to create a creamy filling.

4. In a trifle dish or large glass bowl, I begin layering: starting with a layer of cubed cake, followed by a generous spread of the cream, and then a mix of sliced strawberries and blueberries.

5. I repeat the layers until I reach the top, finishing with a swirl of the cream mixture and extra berries for garnish.

6. I refrigerate the trifle for at least 2 hours to let the flavors meld and the texture set.

Servings and timing

This recipe makes about 10–12 servings, depending on the size of the dish. It takes around 20 minutes to assemble, and I recommend chilling it for at least 2 hours before serving.

Variations

Sometimes I switch up the fruit depending on the season—raspberries, blackberries, or sliced peaches all work wonderfully. I’ve also used lemon pudding instead of vanilla for a tangier flavor, or layered with graham crackers or vanilla wafers instead of cake. For an adult twist, I occasionally brush the cake with a bit of liqueur like amaretto or Grand Marnier.

storage/reheating

I store the trifle covered in the fridge for up to 3 days. The cake will soften as it sits, but I actually like how the flavors soak in over time. This dish isn’t meant to be reheated—it’s best served chilled, straight from the fridge.

FAQs

Can I make this trifle a day in advance?

Yes, I often make it the night before. The extra chilling time helps the layers settle and enhances the flavor.

What type of cake works best?

I like using pound cake or angel food cake for their texture and ability to soak up the cream without getting soggy too quickly.

Can I use frozen berries?

Fresh berries give the best texture and color, but I’ve used thawed frozen berries in a pinch. I make sure to drain them well to avoid too much liquid.

How do I keep the trifle from getting too soggy?

I make sure the cream mixture isn’t too runny and avoid overly juicy fruit. If I use very moist berries, I pat them dry first.

What if I don’t have a trifle dish?

Any large, clear bowl works just fine. I’ve even made individual servings in mason jars or dessert cups for a fun presentation.

Conclusion

This No-Bake Strawberry Blueberry Trifle is one of my favorite go-to desserts when I want something light, festive, and effortless. It’s a crowd-pleaser every time, with sweet berries, fluffy cream, and soft cake in every spoonful. Whether I’m hosting a summer party or just treating myself, this trifle always hits the spot.