If your Independence Day plans include sunshine, friends, and a cooler that’s already packed to the brim, this no-bake trifle is about to be your new best move. It’s red, white, and blue in the cutest way, but it’s also low-stress: no oven, no fancy skills, and no “wait… did I overbake that?” anxiety.
Think fluffy layers of whipped cream + cream cheese, juicy berries, and soft cake that soaks up just enough flavor to taste like a dessert you “totally planned” (even if you assembled it 30 minutes before everyone arrived).
Why You’ll Love This
It’s festive without being fussy, feeds a crowd, and you can make it ahead so you’re not stuck in the kitchen while everyone else is outside living their best summer life.
Ingredients
- 1 (10–12 oz) store-bought angel food cake or pound cake (cut into 1-inch cubes)
- 1 lb strawberries (hulled and sliced)
- 1 pint blueberries (rinsed and dried well)
- 2 cups cold heavy whipping cream
- 1/2 cup powdered sugar
- 1 tsp vanilla extract
- 8 oz cream cheese (softened to room temp)
- 1 (3.4 oz) box instant vanilla pudding mix
- 1 1/2 cups cold milk
- Pinch of salt
- Optional garnish: extra berries, crushed vanilla wafers, or white chocolate shavings
How to Make It
- Prep the fruit. Slice the strawberries and pat both strawberries and blueberries dry with paper towels. Dry berries = pretty layers (and not watery cream).
- Make the pudding base. In a medium bowl, whisk the instant pudding mix with cold milk for about 2 minutes, until thickened. Set aside for 5 minutes to fully set.
- Whip the cream. In a large bowl, whip the cold heavy cream, powdered sugar, vanilla, and a pinch of salt to stiff peaks. (Stiff peaks means it stands up and holds its shape.)
- Beat the cream cheese. In another bowl, beat the softened cream cheese until smooth and fluffy, about 1 minute. Add the set pudding and mix until fully combined and silky.
- Fold to make the “white” layer. Gently fold about half of the whipped cream into the cream cheese-pudding mixture until light and airy. Save the remaining whipped cream for layering and topping.
- Start layering. In a trifle dish (or a deep glass bowl), add a layer of cake cubes, then a layer of the cream mixture, then a layer of strawberries. Add a light sprinkle of blueberries to start building the red/blue vibe.
- Repeat layers. Add another layer of cake, then cream, then blueberries, then strawberries—alternating as you go so every scoop gets a little of everything.
- Top it off. Finish with the remaining whipped cream and decorate the top with a ring of strawberries and a scatter of blueberries (or make stripes/stars if you’re feeling extra).
- Chill. Refrigerate for at least 2 hours (4 is even better) so the flavors meld and the cake softens into that perfect trifle texture.
Tips for the Best Results
- Dry your berries. Excess water can make the layers slide and the cream go runny. A quick pat-down makes a big difference.
- Use cold cream and a cold bowl. If your kitchen is warm, chill the mixing bowl for 10 minutes first for faster, sturdier whipped cream.
- Don’t overmix after folding. Folding gently keeps the filling fluffy instead of dense.
- Cut even cake cubes. Uniform pieces layer neatly and scoop like a dream.
- Chill time is part of the recipe. A couple hours in the fridge turns “pretty” into “actually perfect.”
- Glass bowl trick. No trifle dish? Use a clear glass salad bowl or even individual cups—same wow factor, less stress.
Variations
- Shortcake-style: Swap angel food for store-bought pound cake and add a little lemon zest to the cream for a bright twist.
- Greek yogurt boost: Replace 1/2 cup of the pudding mixture with plain Greek yogurt for a slightly tangier, lighter feel.
- Berry swap: Use raspberries instead of strawberries (still red, still cute) or mix in blackberries for a deeper berry flavor.
- Chocolate fans: Use white chocolate pudding and add mini chocolate chips between layers.
- Individual trifles: Layer everything into mason jars or clear cups for easy grab-and-go serving at picnics and potlucks.
Storage & Reheating
Store the trifle covered in the refrigerator for up to 2 days. It’s best within the first 24 hours for the prettiest layers and freshest berries (after that, it still tastes great but gets a bit softer). This is a no-bake, no-reheat situation—serve cold straight from the fridge.
FAQ
Can I make this trifle the night before?
Yes—this is actually a great make-ahead dessert. Assemble it the night before, cover tightly, and refrigerate. For the freshest look, add a few “decorative” berries on top right before serving.
What dish size works best for a trifle?
A 3 to 4-quart trifle dish or deep glass bowl is ideal. If your bowl is smaller, just do fewer layers and save a little filling/fruit for topping—or make a couple individual cups with the extra.
How do I keep the “white” layer from getting runny?
Start with cold cream, whip to stiff peaks, and make sure the pudding is thick before mixing. Also, dry the berries well so they don’t leak moisture into the filling as it chills.
Can I use frozen berries?
Fresh is best for clean layers and a non-watery finish. If you must use frozen, thaw completely, drain very well, and pat dry—just know the berries will be softer and may tint the cream slightly.
What can I use instead of instant pudding mix?
You can skip the pudding and make a simple cream cheese whipped filling: beat cream cheese with powdered sugar and vanilla, then fold in whipped cream. The pudding adds extra stability, but it’s still delicious without it.