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Easy No-Bake Red White and Blue Berry Trifle Recipe for Perfect Summer Dessert

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A quick and easy no-bake trifle featuring layers of vanilla sponge cake, fresh red, white, and blue berries, whipped cream, and a creamy yogurt mixture. Perfect for summer celebrations and fuss-free entertaining.

Ingredients

Scale
  • 6 cups (600 g) vanilla sponge cake, cut into bite-size cubes (store-bought or homemade)
  • 1 cup (150 g) fresh strawberries, sliced
  • 1 cup (150 g) fresh blueberries
  • 1 cup (120 g) fresh raspberries (optional)
  • 2 cups (480 ml) heavy cream
  • 2 tablespoons (15 g) powdered sugar (for whipped cream)
  • 1 teaspoon (5 ml) vanilla extract
  • 1 cup (240 g) plain Greek yogurt
  • 4 ounces (115 g) cream cheese, softened
  • 1 tablespoon (12 g) powdered sugar (for yogurt mixture)
  • 1 teaspoon lemon zest
  • Fresh mint leaves for garnish (optional)

Instructions

  1. In a chilled mixing bowl, beat 2 cups (480 ml) of heavy cream with 2 tablespoons (15 g) powdered sugar and 1 teaspoon (5 ml) vanilla extract until soft peaks form, about 3-5 minutes.
  2. In a separate bowl, combine 1 cup (240 g) plain Greek yogurt with 4 ounces (115 g) softened cream cheese and 1 tablespoon (12 g) powdered sugar. Whisk until smooth and creamy. Add 1 teaspoon lemon zest and mix.
  3. Wash and dry 1 cup (150 g) strawberries and slice thinly. Rinse 1 cup (150 g) blueberries and 1 cup (120 g) raspberries, pat dry gently.
  4. Cube about 6 cups (600 g) of vanilla sponge cake into bite-sized pieces.
  5. Start layering in a trifle bowl: place 1/3 of the cake cubes at the bottom.
  6. Spread half of the yogurt mixture over the cake layer, smoothing gently.
  7. Scatter about 1/3 of the berries evenly over the yogurt layer.
  8. Spoon 1/3 of the whipped cream over the berries and spread lightly.
  9. Repeat layers: add another 1/3 of cake cubes, remaining yogurt mixture, another 1/3 of berries, and the rest of the whipped cream on top.
  10. Reserve a handful of berries for garnish and sprinkle over the final whipped cream layer. Add fresh mint leaves if desired.
  11. Cover the trifle with plastic wrap and refrigerate for at least 2 hours, preferably 4, to allow flavors to meld and cake to soften slightly.
  12. Serve chilled, spooning portions into dessert bowls or serving directly from the trifle bowl.

Notes

Use chilled bowls and beaters to whip cream faster. To prevent soggy cake, layer just before serving and keep chilled. For dairy-free, substitute coconut whipped cream and plant-based yogurt. Frozen berries should be thawed and drained well. Drizzle milk or vanilla syrup on cake cubes if dry.

Nutrition

Keywords: no-bake dessert, summer dessert, berry trifle, patriotic dessert, easy trifle, red white and blue dessert, whipped cream dessert

Find it online: https://tessierecipes.com/easy-no-bake-red-white-and-blue-berry-trifle-recipe-for-perfect-summer-dessert/