This angel food berry trifle is one of my favorite easy desserts for summer gatherings, potlucks, barbecues, and holidays. It has layers of soft angel food cake, creamy vanilla pudding, whipped topping, and fresh strawberries, blueberries, and raspberries.
I love how light and fresh this dessert tastes, especially when the berries are in season. It's also one of those recipes that looks impressive in a trifle bowl but is actually very easy to put together.
I usually make this strawberry blueberry trifle with a boxed angel food cake mix, but you can use a store-bought angel food cake or make one from scratch. The cake is layered with the creamy pudding mixture and fresh berries, then refrigerated so all of the flavors can come together.
It's a great make-ahead dessert because you can assemble it the night before and have it ready to go when you're entertaining.
Why You'll Love This Angel Food Berry Trifle
- It's easy to make. There is no complicated baking involved. Once you have the angel food cake, the pudding mixture and berries, it's simply a matter of layering everything in a trifle bowl.
- It's a beautiful dessert. The layers of white cake, creamy pudding, strawberries, blueberries, and raspberries make this trifle look so pretty on a dessert table.
- It's light and refreshing. Angel food cake and fresh berries make this dessert feel lighter than many traditional cakes and pies. It's especially delicious on a warm summer day.
- It's easy to customize. Use your favorite combination of berries or swap the angel food cake for pound cake or sponge cake.
- It's perfect for making ahead. You can assemble the trifle the night before and refrigerate it until you're ready to serve. In fact, I think it tastes even better after the layers have had time to meld together.
- It's great for holidays and gatherings. The strawberries and raspberries give it a pretty red color, while the blueberries add blue and the angel food cake and cream provide the white. It's especially fun for the 4th of July, Memorial Day, Labor Day, Mother's Day, and summer parties.
What Others Are Saying
I made this for the 4th of July and it was a huge hit! So much so, that I've been asked to make it 3 times since!---Diana
So easy and great to bring to a cookout. I used store bought angel food cake and layered everything, but didn't measure, just eyeballed. I also just ripped up the cake. No need to cut with a knife. I made the night before, as suggested. And a hit!---Alissa
This is my go to dessert for any gathering. I've made it so many times I have the recipe memorized. Thank you!---Laura on Pinterest
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Tips and Tricks
- Let the trifle chill before serving. I recommend refrigerating the trifle for at least 1–2 hours before serving. This gives the cake time to absorb some of the creamy pudding mixture and allows all of the flavors to come together.
- Make it the night before. This is one of my favorite make-ahead desserts. You can assemble the trifle the day before and keep it refrigerated until you're ready to serve.
- Add the prettiest berries to the top right before serving. I like to save some of the strawberries, blueberries, and raspberries for the final layer. This keeps the fruit looking fresh and prevents berry juices from discoloring the cream.
- Don't overmix the whipped topping. Gently fold the whipped topping into the pudding mixture so it stays light and fluffy.
- Use fresh berries when possible. Fresh berries hold their shape better and won't release as much liquid into the trifle as thawed frozen berries.
- Cut or tear the cake into bite-sized pieces. There is no need to make the pieces perfectly uniform. Tearing the angel food cake into chunks is quick and easy.
- Don't have a trifle bowl? You can make this dessert in a large glass bowl or even a 9x13-inch baking dish. You won't get the same tall layers, but it will taste just as delicious.
What Kind of Cake Should You Use for Berry Trifle?
I usually make this trifle with angel food cake, but you have a few options depending on what you have on hand.
- Angel food cake is my favorite because it's light, airy, and soaks up some of the creamy pudding mixture without becoming too heavy.
- Store-bought angel food cake is a great shortcut. You can pick one up from the bakery section of most grocery stores and have this dessert assembled in just a few minutes.
- Boxed angel food cake is what I usually use. Bake the cake according to the package directions, let it cool completely, and then cut or tear it into bite-sized pieces.
- Pound cake also works if you'd prefer a richer, denser trifle. It won't have quite the same light texture as angel food cake, but it's delicious with the berries and cream.
Ingredients
- Angel food cake: You will only need ¾ of the angel food cake. You can make your own cake from scratch, use a cake mix, or buy one from the store. I use a cake mix. Sponge cake or pound cake also works well with this recipe and is delicious!
- Vanilla pudding: Instant vanilla pudding works great.
- Milk: any kind you'd like.
- Berries: Strawberries, blueberries, and raspberries are a delicious combination. I recommend using fresh fruit rather than frozen.
- Whipped cream: If you don't like Cool Whip, you can use heavy whipping cream with a bit of powdered sugar. Beat heavy cream, sugar, and a splash of vanilla in a stand mixer with a whisk attachment on medium-high speed until stiff peaks form.
See the recipe card for full information on ingredients and quantities.
How To Make Angel Food Berry Trifle
Step 1: Cut or tear the cake into bite-sized pieces.
Step 2: Beat cold milk and 1 box of instant vanilla pudding mix in a bowl at medium speed. Fold in 12 ounces of regular or light whipped cream.
Step 3: Spoon ⅓ of the pudding mixture into your trifle dish.
Step 4: Add a layer of fruit.
Step 5: Add half of the cake cubes.
Step 6: Repeat with another layer of pudding, fruit, the rest of the cake, and end with the rest of the pudding mixture.
Step 7: Refrigerate trifle 1-2 hours before serving for best results. The fruit juices, cream, and pudding soak into the cake, allowing everything to meld and become soft. Arrange the remaining fruit on top of the trifle before serving.
Angel Food Trifle FAQs
This angel food berry trifle makes 12 delicious servings. You can bake the cake ahead of time and wrap until ready to layer the trifle.
You can also make the trifle the night before and let it sit in the refrigerator until ready to serve.
The decision to make your own cake or buy store-bought angel food cake is entirely up to you. I make mine using a boxed mix. You will use about ¾ of the angel food cake to make this trifle recipe. You can also make this with pound cake.
I bought a trifle bowl a few years ago and absolutely love it. I like that it doesn't have a stand on it, which makes it much more practical for everyday use. It works great as a salad and a punch bowl, too. If you don't have a trifle bowl, you can use a large glass bowl or casserole dish.
Yes! This recipe works really well as individual trifles. Layer the cake, pudding mixture, and berries in small glasses, jars, or dessert cups. They're especially nice for parties because everyone gets their own serving.
For easier transportation, assemble the trifle in a container with a lid and keep it refrigerated until you're ready to leave. If you're traveling a longer distance, transport it in a cooler with ice packs so it stays cold. Add any decorative berries or toppings to the top after you arrive if possible.
Absolutely. You can change up the fruit based on what's in season. Peaches, mangoes, pineapple, or sliced bananas can all be used along with or instead of the berries. Just keep in mind that very juicy fruits can add extra moisture to the trifle.
More Layered Desserts To Make
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Angel Food Berry Trifle
Equipment
- trifle bowl
- mixing bowl
- spoon
Ingredients
- 1 angel food cake homeamde or store bought
- 1 3.4 oz. instant vanilla pudding mix
- 1 ½ cups milk
- 12 oz. light whipped topping (Cool Whip)
- 1 lb. fresh strawberries sliced
- 1 pint fresh blueberries
- ½ cup fresh raspberries
Instructions
- Cut angel food cake into 1" bite-sized pieces.
- Beat pudding mix and milk with a hand mixer until smooth in a large glass bowl. Fold in whipped topping with a rubber spatula.
- Spoon ⅓ pudding mixture into bottom of trifle bowl.
- Add layer of sliced strawberries and blueberries.
- Add ½ of the angel food cake cubes.
- Add ⅓ pudding mixture followed by another layer of fruit.
- Add remaining angel food cake cubes.
- Spread with remaining pudding mixture.
- Chill 1-2 hours.
- Add raspberries and remaining strawberries and blueberries to the top of the trifle before serving.
Notes
Nutrition
Debbie says
I’m trying this recipe but I have blueberries I picked last yr that I froze can I use them?
Brandy says
Yes! They may bleed a bit of coloring into the trifle as they thaw, but it will be just as delicious.
Melissa says
I followed ingredients but my mixture is liquid basically. Is that correct? I know when it’s in the refrigerator it will not be as liquid but just checking.
Brandy says
It will be thinner than pudding until it sets up, but shouldn’t be “liquid”. Watch my video and you’ll see the consistency it should be as I’m stirring everything together. 👍
Jane S Martin says
Can I make this without the pudding and just use homemade whipped cream? I'm trying to avoid super processed foods. Thanks for the recipe.
Brandy says
Hi Jane! I don't see why not.
Lisa says
Can you use reg vanilla pudding if you don’t have instant pudding
Judy Meldrum says
very easy to follow great treats.
Brandy says
Love hearing this Judy!
Linda Mitchell says
Sounds yummy ? What size trifle bowl do you use?
Brandy says
Hi! This is the exact bowl that I have: https://amzn.to/4ey8lpm
Diana says
I made this for the 4th of July and it was a huge hit! So much so, that I've been asked to make it 3 times since!
Brandy says
Diana! This made my day! So glad that it’s become your new signature dessert! 🙂
Alissa says
So easy and great to bring to a cookout. I used store bought angel food cake and layered everything, but didn't measure, just eyeballed. I also just ripped up the cake. No need to cut with a knife. I made the night before, as suggested. And a hit!
Brandy says
Awesome! So great to hear!
Shelley Tinoco says
I want to make this in 6-8oz individual servings. Can everything be prepared the night before and assembled the morning/day of the event? I don’t want the pudding/cool whip mixture to be too stiff or runny.
Brandy says
Hi Shelley, I think that would work.
D says
Can you clarify if the pudding gets mixed with the heavy cream(instead of cool whip) ? Or are these separate creams
Brandy says
Pudding and milk are mixed together then the cool whip is folded into them. So just one pudding/cream mixture.
Jeanie says
How far in advance can this be made? Is the night before too long to let it sit in the fridge?
Brandy says
Not at all! You can definitely make this the night before!
Linda A O'Connell says
Am I reading the recipe right that you're using a 3.4 ounce box of pudding and just 1 1/2 cups of milk? I couldn't find a 3.4 ounce so got three 1 ounce so would be using all three of those with 1 1/2 cups of milk, right? Thanks.
Brandy says
Hi Linda! Is it sugar free pudding mix? That's probably why it weighs less. You can just use one box and the same amount of milk and it will be just fine!
Bobbie Canton says
what is light whipped topping? is it a 36% cream or more an already whipped topping like cool whip?
Brandy says
It's light cool whip (lower fat). You can use any kind you'd like, but I usually just buy light.