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Dessert Recipes

No-Bake Triple Berry Trifle Recipe Is a Fruity Summer Sensation

Fresh berries, white chocolate and coconut cream make this layered dessert a crowd-pleaser

When you’re hosting a backyard bash and looking for the perfect dessert, remember this: You can’t go wrong with a trifle! Our triple berry trifle recipe with it’s layers of gorgeous fruity goodness and out-of-this-world flavor will have guests oohing and aahing — and asking for seconds. One of the best things about this sweet sensation is that it’s as easy as it is elegant. Simply buy an angel food cake at the supermarket, cut it up, add macerated berries and a quick white chocolate-coconut cream, and you’re good to go! Give it a try and then comment below. 

This dessert is super versatile, too. Make it a peach trifle by substituting sliced peaches for the strawberries and blueberries, using pound cake instead of angel food cake, and sprinkling some flaked coconut over the different layers. You can even make fruity brownie trifles if you’re a chocolate lover. The variations are practically endless!


24 servings

Total Time

Prep Time

Cook Time


  • 2 1/2 cups heavy cream
  • 1/4 cup sugar
  • 1 lemon
  • 6 cups strawberries, from 2 (16 oz.) conts., trimmed, quartered
  • 1 1/2 cups blueberries
  • 1 cup raspberries
  • 1/2 cup seedless strawberry jam, stirred
  • 4 oz. white chocolate
  • 1/2 cup cream of coconut, from 22 oz. btle.
  • 3/4 tsp. coconut extract
  • 1 (9 oz.) pkg. angel food cake, cut into 1” pieces
  • Fresh mint


• On medium-high speed, beat heavy cream and sugar until medium peaks form, 1–2 min. Squeeze 2 Tbs. juice from lemon. In large bowl, combine strawberries, blueberries, raspberries, seedless jam and lemon juice. Transfer 1 cup whipped cream and 1 cup berry mixture into each of 2 separate bowls. Cover; chill.

• In large microwave-safe bowl, microwave white chocolate in 20-sec. intervals, stirring, until melted and smooth; let cool slightly. Stir in cream of coconut and extract. Fold in remaining whipped cream. Place half of angel food cake pieces in bottom of 14-cup trifle bowl. Top with half of remaining berry mixture and half of coconut mixture. Repeat layering. Cover; chill until set, 1 hr. Just before serving, top with reserved berries, whipped cream and mint.


  • Calories: 190 kcal
  • Fat: 11 gram
  • Saturated Fat: 7 gram
  • Protein: 2 gram
  • Carbohydrate: 23 gram
  • Fiber: 1 gram
  • Cholesterol: 30 mg
  • Sugar: 17 gram
  • Sodium: 75 mg
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