I made a Fresh Berry Dessert that layers angel food cake, berries and cream into a trifle with an unexpected flourish I can’t wait to share.

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I still get a little giddy when I stack bright strawberries and soft angel food cake into a glass bowl. I made this for a crowd once and people kept coming back for more, even after seconds.

It looks like something from a magazine but it comes together without fuss, which is why I call it a Fresh Berry Dessert for parties. The colors catch you first, but the texture is what sneaks up on you.

The video shows the layers and my silly tips. If you want something pretty and easy that makes guests smile, try this.

Ingredients

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Angel food cake: airy sponge, sweet and light carbs, gives texture not much fat.
Strawberries: juicy vitamin C, fiber, bright sweet-tart flavor that lifts the trifle.
Blueberries: antioxidant rich, low calorie, mildly sweet, adds color and bite.
Raspberries: high fiber, tangy and tart, gives a fresh pop against sweet cream.
Heavy whipping cream: whips into fluffy topping, brings rich mouthfeel and decadence.
Instant vanilla pudding mix: sweetens and firms filling, adds vanilla flavor and creaminess.
Powdered sugar: fine sugar for whipped cream, adds sweetness and stabilizes texture.

Ingredient Quantities

1 (16 ounce) angel food cake cubed

3 cups strawberries hulled and sliced (about 1 lb)

2 cups blueberries

2 cups raspberries

1/4 cup granulated sugar

1 tablespoon lemon juice

1 (3.4 ounce) package instant vanilla pudding mix

2 cups cold milk

2 cups heavy whipping cream

1/4 cup powdered sugar

1 teaspoon pure vanilla extract

1/4 cup seedless strawberry jam (optional)

Fresh mint leaves for garnish (optional)

How to Make this

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1. Prep the fruit: hull and slice the strawberries, measure the blueberries and raspberries, then toss all berries with 1/4 cup granulated sugar and 1 tablespoon lemon juice in a bowl; let them sit 15 to 30 minutes so they get nice and juicy.

2. Make the pudding: whisk the
3.4 ounce instant vanilla pudding mix with 2 cups cold milk for about 2 minutes until thickened, then chill it a bit while you do the next steps.

3. Whip the cream: chill your mixing bowl if you can, then beat 2 cups heavy whipping cream with 1/4 cup powdered sugar and 1 teaspoon vanilla until soft to medium stiff peaks form, dont overbeat or it will get grainy.

4. Optional jam drizzle: if using the 1/4 cup seedless strawberry jam, warm it gently in the microwave for 10 to 20 seconds or in a small saucepan with a splash of water until pourable, stir smooth.

5. Cube the cake: cut the 16 ounce angel food cake into bite sized cubes, try to keep them all roughly the same size so they layer evenly.

6. Build the first layer: in a trifle bowl or clear dish, place a single even layer of cake cubes, spoon some pudding over the cake, then add a generous handful of the macerated berries plus a little of their juices.

7. Repeat layers: repeat cake, pudding and berries once or twice more depending on your bowl height, leaving enough whipped cream to finish the top; gently press each layer so it fits but dont mash the cake.

8. Finish and garnish: spread or pipe the remaining whipped cream over the top, arrange some whole berries and a drizzle of the warmed jam if using, add fresh mint leaves for color.

9. Chill and serve: cover and chill the trifle at least 2 hours or overnight so flavors meld and the pudding sets; serve cold with a long spoon, best eaten within 24 to 48 hours for freshest cake texture.

Equipment Needed

1. Trifle bowl or clear glass serving dish (3 to 4 quart), big enough for layers
2. Mixing bowls, at least two (one for the berries, one for pudding/whipped cream)
3. Electric hand mixer or stand mixer for whipping cream (you can whisk by hand if your brave)
4. Whisk for the pudding mix and smoothing the jam
5. Rubber or silicone spatula for folding and spreading
6. Measuring cups and measuring spoons
7. Cutting board and paring knife for hulling/slicing strawberries and cubing the cake
8. Small microwave safe bowl or small saucepan to warm the jam
9. Long serving spoon or dessert spoons for scooping and serving

FAQ

Q: How far ahead can I make the trifle? A: You can make the pudding and macerated berries a day ahead, keep them chilled. For best texture assemble the trifle 4 to 8 hours before serving. Fully assembled it will keep in the fridge up to 48 hours but the cake will get soggy and the berries will soften, so sooner is better.

Q: Can I use frozen berries? A: Yes, but thaw them in a colander so excess juice drains, then pat dry. Frozen fruit is softer and wetter, so it can make the trifle more juicy than fresh, but it still tastes great.

Q: How do I keep the whipped cream from collapsing? A: Use a chilled bowl and whisk, beat to medium peaks, add the powdered sugar and vanilla. For extra hold fold in the prepared instant pudding or 2 oz cream cheese, or use a stabilizer like gelatin or a store bought whipped topping.

Q: Can I swap the angel food cake for something else? A: Sure. Pound cake, sponge cake, or a gluten free cake all work. Keep in mind denser cakes soak up more liquid so the texture will change a bit.

Q: Any tips to prevent the trifle from getting soggy? A: Cube the cake slightly stale or let it sit uncovered for a bit so it absorbs less juice. Don’t over-macerate the berries, and consider brushing cake cubes with a thin layer of warmed jam to seal them. Also layer so the pudding sits between wet fruit and cake when possible.

Q: How many people does this serve and how should leftovers be stored? A: This recipe serves about 8 to 10. Store leftovers covered in the fridge for up to 48 hours, but expect the cake to soften over time. Separate components last longer if you want to prep ahead.

Angel Food Berry Trifle Recipe (Video) Substitutions and Variations

Angel food cake: swap with store-bought sponge or chiffon cake, or day-old pound cake. Pound cake is heavier so cube it smaller and brush with a little milk or liqueur so it’s not dry.
Instant vanilla pudding mix: replace with 2 cups homemade pastry cream or cook-and-serve vanilla pudding. Quick version – whisk 2 cups milk with 2 tbsp cornstarch and 1/4 cup sugar, cook till thick, stir in 1 tsp vanilla, chill. Or for a lighter twist use 2 cups vanilla Greek yogurt folded with whipped cream.
Heavy whipping cream: use chilled full-fat coconut cream whipped 1:1 for a dairy-free option, it’ll be a bit coconutty but works great. For extra stability fold in 2 oz mascarpone into the whipped cream if you want it firmer.
Seedless strawberry jam (optional): swap with a warm berry compote or another preserve like apricot or raspberry. To make compote, simmer 1 cup berries with 1-2 tbsp sugar and 1 tsp lemon juice until syrupy, cool and drizzle over the layers.

Pro Tips

1) Chill everything and stabilize the cream. Put the bowl and beaters in the fridge for 15 minutes, whip to soft then medium peaks, and add a teaspoon of instant pudding mix or a teaspoon cornstarch if you want the whipped cream to hold up longer. It’ll keep the top looking fresh even if you make it ahead.

2) Keep the cake from turning into mush. Either lightly toast the cubed cake for 4 to 6 minutes to dry the outsides a bit, or always put a thin layer of whipped cream between cake and the very juicy berries. That little barrier soaks up the juice first, so the cake stays with some texture.

3) Make the berry juices work for you. After macerating, reserve a couple tablespoons of the juices and either stir them into the pudding for extra flavor or reduce them on the stove a minute to make a glossy drizzle. If you use jam, warm it with a splash of water so it spreads without clumping.

4) Timing and assembly matters. Build the trifle close to when you plan to serve if you want distinct layers, but if you need to prep ahead assemble most of it then hold back the final whipped cream and garnish until serving. Best eaten within a day for the best texture, trust me.

Angel Food Berry Trifle Recipe (Video)

Recipe by Tina Bueller

0.0 from 0 votes

I made a Fresh Berry Dessert that layers angel food cake, berries and cream into a trifle with an unexpected flourish I can't wait to share.

Servings

servings

Calories

359

kcal

Equipment: 1. Trifle bowl or clear glass serving dish (3 to 4 quart), big enough for layers
2. Mixing bowls, at least two (one for the berries, one for pudding/whipped cream)
3. Electric hand mixer or stand mixer for whipping cream (you can whisk by hand if your brave)
4. Whisk for the pudding mix and smoothing the jam
5. Rubber or silicone spatula for folding and spreading
6. Measuring cups and measuring spoons
7. Cutting board and paring knife for hulling/slicing strawberries and cubing the cake
8. Small microwave safe bowl or small saucepan to warm the jam
9. Long serving spoon or dessert spoons for scooping and serving

Ingredients

1 (16 ounce) angel food cake cubed
3 cups strawberries hulled and sliced (about 1 lb)
2 cups blueberries
2 cups raspberries
1/4 cup granulated sugar
1 tablespoon lemon juice
1 (3.4 ounce) package instant vanilla pudding mix
2 cups cold milk
2 cups heavy whipping cream
1/4 cup powdered sugar
1 teaspoon pure vanilla extract
1/4 cup seedless strawberry jam (optional)
Fresh mint leaves for garnish (optional)

Directions

Prep the fruit: hull and slice the strawberries, measure the blueberries and raspberries, then toss all berries with 1/4 cup granulated sugar and 1 tablespoon lemon juice in a bowl; let them sit 15 to 30 minutes so they get nice and juicy.
Make the pudding: whisk the
4 ounce instant vanilla pudding mix with 2 cups cold milk for about 2 minutes until thickened, then chill it a bit while you do the next steps.
Whip the cream: chill your mixing bowl if you can, then beat 2 cups heavy whipping cream with 1/4 cup powdered sugar and 1 teaspoon vanilla until soft to medium stiff peaks form, dont overbeat or it will get grainy.
Optional jam drizzle: if using the 1/4 cup seedless strawberry jam, warm it gently in the microwave for 10 to 20 seconds or in a small saucepan with a splash of water until pourable, stir smooth.
Cube the cake: cut the 16 ounce angel food cake into bite sized cubes, try to keep them all roughly the same size so they layer evenly.
Build the first layer: in a trifle bowl or clear dish, place a single even layer of cake cubes, spoon some pudding over the cake, then add a generous handful of the macerated berries plus a little of their juices.
Repeat layers: repeat cake, pudding and berries once or twice more depending on your bowl height, leaving enough whipped cream to finish the top; gently press each layer so it fits but dont mash the cake.
Finish and garnish: spread or pipe the remaining whipped cream over the top, arrange some whole berries and a drizzle of the warmed jam if using, add fresh mint leaves for color.
Chill and serve: cover and chill the trifle at least 2 hours or overnight so flavors meld and the pudding sets; serve cold with a long spoon, best eaten within 24 to 48 hours for freshest cake texture.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.