Berry Trifle

Need a quick and easy dessert?
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The berries at my local Costco were begging to be shown off in this dish.  You can substitute raspberries and blackberries too.  Be sure to invite lots of friends as 2-day old trifle isn’t nearly as glamorous.


¼  cup plus 2/3 cup sugar

¼  cup fresh lemon juice

¼ cup water

¼ teaspoon almond extract

1 pre-made angel food cake

1 pound cream cheese, at room temperature

2 cups heavy cream, at room temperature

2 pints blueberries

2 pints strawberries, hulled and sliced


Make a simple syrup by heating 1/4 cup sugar, the lemon juice and 1/4 cup water in a saucepan over medium-high heat.  Stir until the sugar dissolves. Remove from the heat and stir in the almond extract.

Cut the angel food cake into 1-inch slices and spread out on a cookie sheet.  Brush both sides of each slice of cake with the syrup. Cut the slices into 1-inch cubes.

Beat the remaining 2/3 cup sugar and the cream cheese with a mixer on medium speed until smooth and light. Add the cream and beat on medium-high speed until smooth and the consistency of whipped cream.

Arrange half of the cake cubes in the bottom of a 13-cup trifle dish. Sprinkle evenly with a layer of blueberries. Dollop half of the cream mixture over the blueberries and gently spread. Top with a layer of strawberries.

Save a handful of fruit for garnish and then repeat the three layers (cake, blueberries, cream).  Arrange the remaining strawberries and blueberries in a decorative pattern to garnish.

Cover and refrigerate 1 hour.

Thanks to Amy K. for sharing your secrets on this dish.


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