Last Updated on June 1, 2026 by Kimberly Stroh

Each summer, our family heads to our local farms to pick fresh peaches and blueberries. When they’re in season, there’s no better way to showcase them than in a stunning Peach and Blueberry Trifle. Layers of tender angel food cake, sweet macerated fruit, silky homemade pastry cream, and fluffy Cool Whip create a dessert that’s both elegant and easy to serve.

Whether you’re hosting a backyard barbecue, celebrating a holiday, or bringing a dish to a potluck, this make-ahead trifle is guaranteed to impress with its colorful presentation and irresistible flavor.

Why We Love This Trifle Recipe For Summer

With kids home during the summer months, I like recipes that are fairly simple. Trifles look beautiful without being much work. This Peach and Blueberry Trifle is the kind of dessert that looks impressive but comes together with surprisingly simple ingredients. The combination of sweet summer peaches, juicy blueberries, light angel food cake, rich homemade pastry cream, and fluffy whipped topping creates a perfect balance of flavors and textures in every bite.

You’ll also love that it’s an ideal make-ahead dessert. As the layers chill, the cake absorbs the fruit juices and flavors, making the trifle even more delicious. Making the trifle ahead of time is great when you’d rather just enjoy your guests’ company.

Peach and Blueberry Trifle Ingredients:

• Store-bought angel food cake: save time and purchase from your grocery store bakery section
• Peach Jam: any brand will due
• Amaretto: doesn’t need to be a top-shelf brand
• Fresh Peaches: purchase in season, peel or leave the peels on
• Blueberries: use in-season fresh blueberries
• Granulated Sugar
• Pastry Cream: see separate recipe below
• Cool Whip: I use the original Cool Whip tub

For the pastry cream:

• Whole Milk
• Egg Yolks
• Granulated Sugar
• Cornstarch: for thickening
• Vanilla Extract
• Butter

Can You Make This Trifle Ahead of Time?

Absolutely! This Peach and Blueberry Trifle is an excellent make-ahead dessert. In fact, preparing it several hours in advance allows the flavors to meld together while the angel food cake absorbs the fruit juices and creamy layers.

For best results, assemble the trifle up to 24 hours before serving and store it covered in the refrigerator. Add any fresh fruit garnish just before serving to keep it looking its best.

Looking for more trifle recipes? I also love my Strawberry Grand Marnier Trifle for summer, which is full of citrus-berry flavor.

How to Store Leftover Trifle

Store any leftover Peach and Blueberry Trifle tightly covered in the refrigerator for up to 3 days. The layers will continue to soften as they sit, but the dessert will remain delicious. Because the trifle contains dairy-based pastry cream and whipped topping, it should not be left at room temperature for more than 2 hours. For the freshest texture and flavor, enjoy leftovers within the first couple of days. Freezing is not recommended, as the cream and fruit can become watery when thawed.

Fresh Peach and Blueberry Trifle Variations

One of the best things about this Peach and Blueberry Trifle is how easy it is to customize. Whether you’re working with what’s in season or putting your own spin on the recipe, there are plenty of delicious ways to make it your own.

• Add More Summer Berries: Mix in raspberries, blackberries, or strawberries for even more color and flavor.
• Swap the Cake: Angel food cake keeps the dessert light, but pound cake or vanilla sponge cake creates a richer trifle.
• Try a Different Liqueur: Replace the amaretto with peach schnapps, Grand Marnier, or simply omit it for an alcohol-free version.
• Use Homemade Whipped Cream: Substitute freshly whipped cream for Cool Whip if you prefer a from-scratch dessert.
• Add Crunch: Sprinkle toasted almonds, pecans, or crushed vanilla wafers between the layers for extra texture.

No matter which variation you choose, the combination of juicy fruit, creamy filling, and soft cake makes this trifle a crowd-pleasing dessert that’s perfect for summer entertaining.

How to Make Peach and Bluberry Trifle This Summer

For the pastry cream: In a medium bowl, whisk together egg yolks, sugar, and cornstarch until lemon colored. Set aside.

Heat milk over medium heat until not quite boiling. Temper the egg yolk mixture by whisking in a small amount of hot milk, whisking constantly to prevent cooking the yolks. Gradually whisk in the remainder of the milk, stirring constantly.

Pour mixture back in pot and cook slowly over medium low heat until mixture just comes to boil and thickens. Remove from heat, add vanilla extract and butter, mixing well. Allow to cool.

For the Trifle Assembly: Use a trifle bowl or large glass bowl. Combine peaches, blueberries, ¼ cup sugar and 2 tablespoons amaretto in a medium bowl. Mix well then refrigerate until ready to use. This will help release the juices from peaches.

Spread cake slices on a cutting board. Brush the slices lightly with remaining 2 tablespoons amaretto. Spread peach jam evenly over half of the slices then top with remaining slices.

Cut each cake slice into 8 pieces. Place half of the cake pieces in bottom of trifle dish.

Top cake with half of the macerated fruit, spooning juice over cake pieces. Pour half of pastry cream evenly over the fruit.

Set aside 1 ½ cups of Cool Whip then spoon half of remaining Cool Whip over pastry cream.

Repeat with remaining cake, fruit, pastry cream and Cool Whip. Smooth Cool Whip evenly on top. You can garnish with additional peaches and blueberries if desired.