Looking for a spectacular no-bake summer dessert? Make this delicious Cherry Berry Trifle with angel food cake, a tangy cheesecake layer, fresh blueberries, and a sweet cherry sauce. This dish got rave reviews from my friends and is so easy to make!

Thank you to my grocery partner Kroger DFW for supporting The Rose Table and this recipe! It’s partnerships like this that keep The Rose Table going. 

I originally came up with this recipe for my Hamilton party as a nod to George Washington and the famous cherry tree story. I love when I come up with party recipes that end up being in the permanent rotation! This red, white, and blue dish is perfect for the 4th of July.

This dessert is perfect for summertime when you don’t want to turn on the oven to make dessert. You can also make the cherry sauce several days in advance. Then all you have to do is make the cheesecake-y filling and layer it in a pretty dish.

Cherry Berry Trifle

Angel food cake, cut into cubes
2 cups heavy whipping cream
16 oz cream cheese, at room temperature
2 tsp vanilla extract
1/2 cup sugar
2 pints fresh blueberries
Cherry sauce, recipe follows 

1. Make cherry sauce according to recipe below and chill. (This can be done days in advance.)
2. Whip heavy cream in a metal bowl until soft stiff form.
3. Beat cream cheese until smooth. Beat in sugar and vanilla, then gently fold in whipped cream until uniform in color. 
4. In a trifle bowl, layer angel food cake, cherry sauce, blueberries, and whipped cream mixture. Repeat the layers with more angle food cake, cherry sauce, blueberries, and whipped cream. Decorate the top with more cherry sauce and blueberries. Chill for at least a few hours before serving.

Sweet Cherry Sauce

2 cups frozen black cherries
1/3 cup sugar
1/3 cup water + 2 Tbsp, divided 
1 Tbsp cornstarch
1/4 tsp almond extract (or 1/2 tsp vanilla if you prefer)

1. Bring cherries, sugar, and water to a boil in a medium saucepan.
2. Whisk together 2 Tbsp water and 1 Tbsp cornstarch until smooth; stir into cherry sauce. Return to a boil and cook for one minute or until thickened.
3. Remove from heat and stir in almond extract. Let cool for about ten minutes before using or store in a jar in the fridge for up to a week.