Easy Blueberry Shortcake Trifle
This blueberry shortcake is a fun take on a strawberry shortcake. This recipe consists of layers of light, pillow-y angel food cake covered with a sweet blueberry glaze followed by a creamy, sweet cream cheese custard topping. This tasty, layered dessert is easy to make, perfect for the season, and ideal for social gatherings.
Prep Time30 minutes mins
Cook Time15 minutes mins
Cooling Time1 hour hr
Total Time1 hour hr 45 minutes mins
Course: Dessert, Snack
Cuisine: American
Keyword: blueberry shortcake, angel food cake, blueberry glaze, cream cheese custard, layered summer dessert
Servings: 12
Author: Summer
Blueberry Glaze:
- 200 g (1 cup) granulated sugar
- ¼ tsp (1.5 g) salt
- 48 g (¼ cup + 3 tbsp) cornstarch
- 80 g (¼ cup + 2 tbsp) Berry Blue gelatin (Jell-O)
- 16 oz (2 cups) water or blueberry juice
- 1 tsp vanilla extract optional
- 4 cups (2 pints) blueberries (thawed if from frozen) reserve a few to decorate the top
Custard:
- 8 oz (1 pkg) cream cheese softened
- 14 oz (1 can) sweetened condensed milk
- 12 oz whipped topping thawed (like Cool Whip or SO Coco Whip)
Cake Base:
- 1 angel food cake store-bought, boxed, or homemade (or white/ yellow cake or pound cake). cut into bite-size pieces
Make the Blueberry Glaze:
In a large saucepan, whisk together sugar, salt, cornstarch, and gelatin. Whisk in water (or blueberry juice).
Heat saucepan on medium- high heat. Whisk frequently until the mixture thickens taking about 10 minutes. Remove the saucepan from heat and stir in vanilla. Set aside at room temperature to allow the mixture to cool (about an hour). Then, stir in blueberries.TIP: As the mixture heats and begins to boil, the white cornstarch will blend in with the gelatin color and appear to become clear. Then, the mixture will thicken after a couple of more minutes.
Make the Cream Cheese Custard:
In a large bowl, use an electric mixer to whip the cream cheese until smooth. Whip or stir in sweetened condensed milk until well combined. Use a spatula to fold in thawed (from frozen) whipped topping until the mixture is smooth. Set aside.TIP: Avoid stirring the whipped topping as stirring will deflate the "whipped" texture.
Layer the Shortcake Ingredients:
Storage:
Store the dessert covered in the fridge for up to a week.