Need the perfect, refreshing summer dessert? Check out this summer peach blueberry trifle recipe! Trifles are quick and easy to put together, plus they don’t require any cooking skills; all you need to do is cut and layer fruit, cream, and cake! Easy peasy!
A trifle this size can feed a ton of people, so it is the perfect dessert for your next potluck or get-together! Or you can make trifles in individual serving sizes in mason jars; just tie a spoon to the jar with a ribbon and serve!
Summer Peach Blueberry Trifle Recipe
- ¼ C plus 2/3 C sugar
- ¼ C fresh lemon juice
- ¼ teaspoon almond extract
- 1 premade angel food cake
- 1 pound cream cheese (at room temperature)
- 2 C heavy cream (at room temperature)
- 3 C blueberries
- 3 peaches
NOTE: You can use any fruit you want to for this recipe. I’ve previously done it with 4 C blueberries and 3 C strawberries and it was delicious! Just make sure you have a ton of fruit!
Pull out the cream cheese and heavy cream and let them sit on the counter while you prepare the rest of the trifle.
Heat the lemon juice, ¼ C sugar, and ¼ C of water in a small saucepan over medium-high heat. Stir until the sugar dissolves (about five minutes). Remove from heat and stir in the almond extract.
Cut the angel food cake into 1” slices. Generously brush both sides of each slice of cake with the lemon/sugar liquid. Then cut each slice into 1” cubes. (Err on the side of thinner slices and smaller cubes here; you need a lot of cake to make the layers evenly.) If you have extra liquid don’t worry, you can use it up later.
Beat the cream cheese and remaining 2/3 C sugar with a mixer on medium speed until it is smooth. Slowly add in the cream, continuing to beat on medium-high speed until the mixture is smooth and the consistency of whipped cream.
Wash the fruit and cut into small pieces. If you’re using berries they don’t need to be cut, unless they are large.
The last step is to layer all the ingredients in a trifle bowl. If you don’t have a trifle bowl (a large glass bowl with straight sides so you can see the layers), any large bowl will do; it’s just prettier in something made of glass! The easiest way to layer the trifle is to lay out all your ingredients in an assembly line of sorts.
Arrange ⅓ of the cake cubes into the bottom of a 13 C trifle dish (or a large glass mixing bowl). Sprinkle with a layer of blueberries (about ⅓ of the blueberries) and then scoop about ⅓ of the cream mixture on top. Spread the cream out evenly all the way to the edges of the bowl with a spatula. Top with a layer of peaches (about 1/3), and then add another layer of cake cubes. If you had remaining lemon/sugar liquid, drizzle about half of the liquid over this layer of cake cubes.
Repeat the layers: ⅓ of the blueberries, ⅓ of the cream, ⅓ of the peaches, and finish with the last remaining ⅓ of the cake cubes and the last half of the lemon/sugar liquid. You should have ⅓ of the cream and ⅓ of both fruits left at this point.
Top the last layer of cake cubes with the remaining cream, spread it out evenly, and add all the remaining fruit on top of the last layer of cream.
Cover with saran wrap and refrigerate for at least 1 hour so that the cream has time to thicken.
When you’re ready to eat, dish it out with a large serving spoon into bowls and enjoy! It will not serve like cake; it can’t be cut and it won’t hold its shape, so just scoop a bunch into a bowl and don’t worry about it looking messy!
I made the strawberry and blueberry version for a Fourth of July picnic we went to last year, and it was delicious! Because it was too much trouble to bring the whole giant trifle bowl, I just layered the trifle into mason jars instead. I tied a spoon to the jar using a piece of ribbon, tossed a whole bunch of jars in a cooler with some ice packs, and it was the perfect Fourth Of July picnic dessert!