Peaches & Cream Trifle

This post is sponsored by Sur La Table.

This Peaches & Cream Trifle is the perfect summer dessert! Made with layers of angel food cake, whipped cream cheese, fresh blackberries and juicy peaches.

peaches and cream trifle

Happy First Day of Summer, and Happy National Peaches and Cream Day!

Celebrating these too v important dates today with one of my favorite summer desserts, a Peaches & Cream Trifle. I’ve honestly waited all year to make a fresh fruits one. One of my favorite things about summer is all the beautiful produce and fruits we get at the farmer’s market here in California. It’s simply the best to get up on a Sunday morning and walk around the market with Louella (my puppy) and a basket in hand, sampling all the juicy fruit.

It’s prime peaches season so this trifle is beyond delicious. And also super easy to make. I wanted to share something that didn’t necessarily require an oven (cause heat) – so you can buy the Angel Food Cake or a Pound Cake at the store. But also, if you’re into baking, you could take the time to make it yourself following my recipe or your favorite one.

peaches and cream trifle

Back home in Venezuela, it was summer year-round so fresh no-bake desserts were very popular. We were really spoiled with all the delicious food. Most Sundays, the whole family would get together and one of my cousins would make a similar dessert but with yogurt instead of whipped cream cheese. So, this one is kind of an ode to her famous recipe.


Trifles consist of 3 layers (I know, duh) but follow along anyway:

  • Layer 1: angel food cake or pound cake cut into cubes or bite-size. Start by layering the bottom of the trifle bowl. I’d suggest a glass one because they look super pretty, but feel free to use what you have at home.
  • Layer 2: the one that brings it all together; whipped cream cheese. A mix of full-fat cream cheese, heavy whipping cream, sugar and vanilla. I mean, DROOLING.
  • Layer 3: fresh peaches and berries. I love the combination of flavors here: sweet and tart.

Repeat the process and finish with a big dollop of whipped cream cheese (or simply whipped cream).

BONUS layer: when ready to serve, top with toasted nuts such as walnuts and sliced almonds. I recently got honey roasted almonds and they go really well with this trifle.

peaches and cream trifle

For this recipe I used Sur La Table’s Trifle bowl. It’s beautiful and just a classic vessel to have if you enjoy hosting friends and family. It’s pretty big, so keep that in mind. You can serve in small dessert plates, or in these little trifle bowls.

As far as styling this Peaches & Cream Trifle, I kind of layered the ingredients haphazardly instead of sticking to more defined layers. It gives it a modern vibe, I think!

peaches and cream trifle

So – head to the farmer’s market for all the fresh fruit and make this yummy Trifle! Feel free to use your favorite fruits, or pair the peaches with your preferred berries. It’s going to be delicious no matter what!

I’m so happy you’re making one of my recipes, and would love to see how it turns out! Share it on instagram using #yogaofcooking so I can see it, it always makes my day!

Happy Summer, friends! xo

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peaches and cream trifle

Peaches & Cream Trifle

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This Peaches & Cream Trifle is the perfect summer dessert! Made with layers of angel food cake, whipped cream cheese, fresh blackberries and juicy peaches.


For the Angel Food Cake:

  • 1 prepared Angel Food Cake, homemade or store bought

For the Whipped Cream Cheese

  • 8 oz (1 block) cream cheese, softened – room temp
  • 1 3/4 cups heavy whipping cream
  • 1/4 cup granulated sugar
  • Splash of vanilla extract
  • 8 peaches, sliced
  • 1 pint (about 1 1/2 cups) of blackberries, or preferred berries

To serve:

  • Top whipped cream cheese with toasted nuts. I used walnuts and honey sliced almonds.


  1. Slice the angel food cake into 1-inch cubes and set aside.
  2. To make the whipped cream cheese: in the bowl of a stand mixer with the paddle attachment, beat the cream cheese on medium-high speed until smooth and creamy. Scrape down the sides of the bowl. Gradually, pour the heavy cream and continue beating until soft peaks form. Add sugar and vanilla, and beat until smooth. Refrigerate until ready to use.
  3. Assemble: place the angel food cake cubes in the bottom of the trifle bowl. Spoon a layer of whipped cream cheese, followed by the sliced peaches and a few blackberries sprinkled over the cream. Alternate layers of cake, whipped cream cheese and fruit. Finish with a thick layer of whipped cream and top with toasted nuts. Cover and refrigerate for 4 hours or overnight. Keeps well for up to 1 day.
  • Prep Time: 15 minutes
  • Category: dessert
  • Method: no bake
  • Cuisine: American

* This post is brought to you by Sur La Table. All content, including recipe, photos, and words are my own. Thank you for supporting the brans that keep Yoga of Cooking, mindful.

Looking for other no-bake recipes? Check these out!

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