Description
This 4th of July Berry Trifle is an easy no-bake dessert with layers of fresh strawberries, blueberries, fluffy cream cheese filling, and soft cake cubes brushed with lemon almond glaze.
Ingredients
¼ cup lemon juice
¼ cup sugar
¼ cup water
¼ teaspoon almond extract
1 premade pound cake or angel food cake, cut into cubes
16 ounces cream cheese, softened
⅔ cup sugar
2 cups heavy cream
2 quarts strawberries, washed, dried, and sliced
3 pints blueberries, washed and dried
Instructions
1. Heat lemon juice, sugar, and water in a saucepan over medium heat, stirring until the sugar dissolves. Remove from heat, mix in almond extract, and let cool.
2. Slice the cake into cubes and brush multiple sides with the lemon glaze. Let the cubes dry slightly.
3. Beat softened cream cheese with sugar until smooth, then whip in the heavy cream until fluffy.
4. In a trifle bowl, layer glazed cake cubes, cream cheese filling, strawberries, and blueberries. Repeat the layers until all ingredients are used.
5. Chill before serving for best texture and flavor.
Notes
Pound cake gives a richer, denser texture, while angel food cake creates a lighter dessert.
Store-bought cake works well and keeps the recipe completely no-bake.
The lemon glaze enhances the flavor but can be skipped for a faster preparation.
The dessert can be prepared ahead of time and refrigerated until serving.
Whipped topping can replace the cream cheese filling for a quicker version.
Best served chilled in a clear trifle bowl to showcase the layers.
Suitable for Fourth of July, Memorial Day, Veteran’s Day, and summer parties.
Made with fresh fruit and no artificial coloring.
Can be customized with vanilla, almond, lemon, or butter cake variations.
Works well as a make-ahead dessert for gatherings.
- Prep Time: 25 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-bake
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 334