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Angel Food Berry Trifle Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.6 from 91 reviews
  • Author: Olivia
  • Prep Time: 20 minutes
  • Cook Time: 0 minutes
  • Total Time: 1 hour 20 minutes
  • Yield: 8 servings 1x
  • Category: Dessert
  • Method: No-Cook
  • Cuisine: American
  • Diet: Low Fat

Description

This Angel Food Berry Trifle is a light, refreshing dessert perfect for showcasing fresh berries layered with fluffy angel food cake and creamy vanilla pudding. It combines the airy texture of angel food cake with a smooth pudding mixture and a medley of strawberries, blueberries, and raspberries for a delightful summer treat that’s easy to prepare and sure to impress at any gathering.

Ingredients

Scale

Base

  • 1 angel food cake (homemade or store bought, about 10–12 oz)

Pudding Mixture

  • 1 (3.4 oz) instant vanilla pudding mix
  • 1 ½ cups milk
  • 12 oz light whipped topping (Cool Whip)

Fruit Layers

  • 1 lb fresh strawberries, sliced
  • 1 pint fresh blueberries
  • ½ cup fresh raspberries

Instructions

  1. Prepare Cake Pieces: Cut the angel food cake into 1-inch bite-sized pieces to create manageable layers for the trifle.
  2. Make Pudding Mixture: In a large glass bowl, beat the instant vanilla pudding mix and milk with a hand mixer until smooth and thickened. Gently fold in the light whipped topping using a rubber spatula until fully combined to create a creamy pudding layer.
  3. Layer Trifle – First Layer: Spoon one-third of the pudding mixture into the bottom of a trifle bowl, spreading evenly.
  4. Add First Fruit Layer: Layer sliced strawberries and blueberries over the pudding to add fresh berry flavor and vibrant color.
  5. Add Cake Cubes: Place half of the angel food cake cubes evenly over the fruit layer for texture and volume.
  6. Layer Trifle – Second Layer: Spread another one-third of the pudding mixture over the cake cubes to continue layering flavors and softness.
  7. Second Fruit Layer: Add another layer of strawberries and blueberries on top of the pudding to balance the sweetness and freshness.
  8. Add Remaining Cake Cubes: Evenly distribute the remaining angel food cake cubes over the fruit.
  9. Top with Pudding: Spread the remaining pudding mixture over the last cake layer, sealing all layers together for a cohesive dessert.
  10. Chill: Cover the trifle and refrigerate for 1-2 hours to allow the flavors to meld and the dessert to firm up slightly.
  11. Garnish and Serve: Just before serving, decorate the top with fresh raspberries, additional strawberries, and blueberries for an appealing and colorful finish.

Notes

  • You will only need about ¾ of the angel food cake for this recipe. Any leftover can be saved or used for another dessert.
  • You can make an angel food cake from scratch, use a boxed cake mix, or purchase one from the store. Sponge cake or pound cake are excellent substitutes and will work well in this layered dessert.
  • If you prefer not to use Cool Whip, substitute with homemade whipped cream by beating heavy whipping cream with a bit of powdered sugar and 1 teaspoon vanilla extract until soft peaks form.

Find it online: https://oliviadinner.com/angel-food-berry-trifle-recipe/