What trifle dish should I use?

A clear glass trifle dish is ideal because you can see all those beautiful layers — that's the whole visual appeal of a trifle. A standard trifle dish holds about 3-4 quarts. If you don't have a trifle dish a large clear glass punch bowl works beautifully. For individual servings use mason jars, clear drinking glasses or small glass bowls.

Can I use angel food cake instead of pound cake?

Absolutely! Angel food cake is actually a lighter and slightly more delicate option that works beautifully in this trifle. It absorbs the strawberry topping and berry juices slightly more than pound cake which some people love. Pound cake gives you more structure and body. Both are delicious — it comes down to personal preference.

Can I use store bought pound cake?

Yes and I actually recommend it for a holiday when you're juggling multiple dishes. Sara Lee pound cake works perfectly. The goal is a beautiful no-bake dessert that doesn't stress you out — there is absolutely no shame in using store bought cake here.

Can I make this without the strawberry topping?

Yes — you can macerate your fresh strawberries instead. Slice them, toss with 2-3 tablespoons of sugar and let them sit for 30 minutes. They'll release their natural juices and create a beautiful natural syrup that works just like the jarred topping but with a fresher flavor.

Why is my trifle watery?

The most common culprit is excess moisture from the berries or from not draining frozen berries properly. Make sure your fresh berries are dry before adding them to the layers. Also make sure your cream cheese is fully softened and your whipped cream reaches proper stiff peaks — under-whipped cream will deflate and create liquid in the layers.

Strawberry Blueberry Trifle (The Best No-Bake Holiday Dessert!)

Description

Strawberry Blueberry Trifle is filled with strawberries, blueberries, blackberries, and raspberries, whipped topping, and buttery pound cake!

Ingredients

Units Scale

8 oz. cream cheese, softened
2 c. heavy whipping cream
3/4 c. powdered sugar
1 lb. pound cake or sponge cake
2 lbs. strawberries, sliced
1–pint blueberries
12 oz. raspberries
2 –12 oz. jar strawberry topping

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Instructions

In a large mixing bowl beat the softened cream cheese on medium speed until completely smooth with no lumps — about 2 minutes. With the mixer running on medium speed slowly pour in the heavy whipping cream and beat until combined. Increase the mixer to high speed and whip until soft peaks form.
Add the powdered sugar and continue beating on high speed until stiff peaks form — about 2-3 more minutes. The whipped cream should be thick, fluffy and hold its shape. Set aside.
Cut or tear the pound cake into 1-inch cubes. In the bottom of a large clear trifle dish arrange an even layer of pound cake cubes. Spoon half of the strawberry topping evenly over the pound cake layer.
Next layer the sliced strawberries, then the blueberries, then the raspberries. Finish the layer with a generous spread of cream cheese whipped cream smoothed evenly across the top. Repeat the layers — pound cake, strawberry topping, strawberries, blueberries, raspberries and cream cheese whipped cream.
If you have ingredients remaining add a third layer if your dish has room. Finish the very top with a final layer of cream cheese whipped cream and garnish with whole fresh berries and mint leaves for a beautiful presentation.
Cover tightly with plastic wrap and refrigerate for at least 2 hours before serving — overnight is even better.

Prep Time: 15 minutes
Cook Time: 0 minutes
Category: Desserts
Method: Assemble
Cuisine: American