introduction

This easy trifle uses soft cake and fresh berries. You need little time and low skill. Kids and guests will smile when you bring this bright dish. For a close idea of a similar dish try berry tiramisu trifle.

why make this recipe

You make this recipe for bright berry taste and light cake. It looks good in a glass bowl. You can make it ahead and keep it in the fridge. If you like a no-bake dessert, see no-bake mixed berry trifle for another idea.

how to make Angel Food Berry Trifle Recipe (Video)

Make this trifle in a few main steps: sweeten the berries, make the pudding, whip the cream, cube the cake, and layer all parts. Work in this order so the dish stays light and fresh. For more layer ideas look at berry trifle ideas.

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. Put all berries in a bowl. Add 1/4 cup granulated sugar and 1 tablespoon lemon juice. Toss and let sit 15 to 30 minutes to get juicy.
Make the pudding: whisk the instant vanilla pudding mix with 2 cups cold milk for about 2 minutes until thick. Chill it a bit while you do the next steps.
Whip the cream: chill your mixing bowl if you can. Beat 2 cups heavy cream with 1/4 cup powdered sugar and 1 teaspoon vanilla until soft to medium stiff peaks form. Do not overbeat or it will get grainy.
Optional jam drizzle: if you use the 1/4 cup seedless strawberry jam, warm it gently in the microwave for 10 to 20 seconds or warm in a small pan with a splash of water until pourable. Stir smooth.
Cube the cake: cut the angel food cake into bite sized cubes. Try to keep them about the same size so the layers sit even.
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 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. Leave enough whipped cream to finish the top. Gently press each layer so it fits but do not 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 you use it. 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.

how to serve Angel Food Berry Trifle Recipe (Video)

Serve this trifle cold with a long spoon. Cut in deep scoops so each plate has cake, pudding, cream, and berries. You can serve it in one big bowl or in small clear cups for one person each. For more serving ideas see berry trifle serving ideas.

how to store Angel Food Berry Trifle Recipe (Video)

Cover the trifle with plastic wrap or a lid. Keep it in the fridge. Eat within 24 to 48 hours for best cake texture. Do not leave it at room temp more than 2 hours.

tips to make Angel Food Berry Trifle Recipe (Video)

Use ripe berries for best taste.
Let the berries sit so they make juice; the juice adds flavor to the cake.
Chill the bowl and beaters for better whipped cream.
Do not overmix the pudding or cream.
If you want less sweet, cut the sugar in the berry mix.
For other mix ideas try mixed berry trifle.

variation (if any)

Use different fruit like peaches or mango for a new taste.
Swap vanilla pudding for lemon pudding for a tangy touch.
Use whipped topping if you want a lighter step.
Add a layer of toasted almonds or coconut for crunch.

FAQs

Q: Can I use frozen berries?
A: Yes. Thaw and drain them first, then toss with sugar and lemon to macerate.

Q: Can I make this ahead?
A: Yes. Make it a day before. Chill it so the pudding sets and flavors blend.

Q: How long will the cake stay soft?
A: The cake will stay best for 24 to 48 hours. After that it may get soggy.

Q: Can I use other cake instead of angel food?
A: Yes. Use pound cake or sponge cake if you like a richer base.

Conclusion

For a full video and step by step guide, see the original Angel Food Berry Trifle Recipe (Video) – Gluesticks Blog.