If you’re looking for a crowd-pleasing, make-ahead dessert that looks stunning in a trifle bowl but takes minimal effort, this Berry Trifle with Angel Food Cake is exactly what you need.
Fluffy whipped cream, layers of soft angel food cake, fresh and frozen berries, sweet glaze, and creamy vanilla pudding come together in a dessert that’s equal parts beautiful and delicious.
Why You’ll Love This Recipe
No baking required – Perfect for summer or quick prep
Feeds a crowd – Great for potlucks, holidays, or BBQs
Light and fruity – But still incredibly satisfying
Looks gorgeous in a glass bowl – Impressive presentation
Easily customizable – Use any berries or even stone fruits
Make-ahead friendly – Chill until ready to serve
What You’ll Need (Ingredient Highlights)
This trifle comes together with just a few grocery store staples:
Heavy Whipping Cream – For rich, fluffy homemade whipped cream
Instant Vanilla Pudding – Helps create the creamy, stable filling
Sweetened Condensed Milk – Adds sweetness and creaminess
Angel Food Cake – Light and airy base, store-bought is perfect
Milk – Helps set the pudding mixture
Berries – Fresh strawberries + frozen mixed berries for flavor and texture
Strawberry Glaze – Adds shine and sweetness, ties the fruit layers together
Pro Tips Before You Start
Use very cold cream and condensed milk – Whips up faster and holds better
Partially thaw frozen berries – Still slightly firm, so they don’t get mushy
Cut cake into 1-inch cubes for consistent layering
Make the cream base first and refrigerate—it helps with firm assembly
Use a glass bowl if possible—it shows off the gorgeous layers
How to Make Berry Trifle with Angel Food Cake
Step 1 – Make the Whipped Cream Base
Pour 2 cups cold heavy whipping cream into a large mixing bowl.
Beat on high speed with a hand mixer or stand mixer until stiff peaks form, about 3 minutes.
Set in the fridge while you prepare the rest.
Step 2 – Prepare the Cream Layer
In another bowl, whisk together:
1 cup cold whole milk
1 (5.1 oz) package instant vanilla pudding
Whisk until smooth and slightly thickened. Add:
1 can (14 oz) sweetened condensed milk, cold from the fridge
Whisk again until fully combined.
Gently fold in the whipped cream using a spatula until smooth.
Cover and refrigerate while you prep the fruit and cake.
Step 3 – Cut the Cake
Slice 2 blocks of store-bought angel food cake into 1-inch cubes. T
ry to keep pieces even for better layering.
Step 4 – Prepare the Berries
Slice 1 lb of fresh strawberries
Partially thaw a 16 oz bag of frozen mixed berries in the fridge
Set aside Strawberry Fruit Glaze (store-bought, usually near the berries in the produce section).
Step 5 – Layer the Trifle
In a large glass trifle bowl, assemble as follows:
Layer 1/3 of the cake cubes into the bottom.
Spoon over 1/3 of the cream mixture, spreading gently.
Add a portion of the berries – try pressing strawberry slices along the bowl edge for a decorative touch.
Drizzle or brush on a thin layer of strawberry glaze over the berries.
Repeat this process three times total, ending with a final layer of cream and a generous topping of berries.
Step 6 – Garnish & Chill
Arrange your remaining fruit over the top to make it extra pretty and brush with a bit more glaze for shine.
Cover and refrigerate at least 2 hours (or overnight) to let the layers set and flavors meld.
What to Serve It With
This trifle is a showstopper on its own, but if you’re serving a full spread, pair it with:
Grilled chicken or salmon – Makes a light summer dinner complete
Lemonade or iced tea – Bright drinks to match the fruity flavors
Fresh mint sprigs – As garnish or alongside for a herbal finish
Shortbread cookies or ladyfingers – Serve on the side for a little crunch
Variations / Substitutions
Use stone fruit – Sliced peaches, nectarines, or plums are amazing
Make it tropical – Try pineapple, mango, and coconut cream
Go chocolate – Swap vanilla pudding for chocolate and use chocolate glaze
Try pound cake or sponge cake instead of angel food
Make individual servings – Use mason jars or parfait glasses
Use Cool Whip for the cream layer if short on time (though homemade tastes better)
Storage & Leftovers
Refrigerate: Cover tightly and store for up to 3 days
Not freezer-friendly: The cream and fruit don’t thaw well
Make-ahead: Assemble the night before for a fully set trifle
Best served chilled: Bring straight from fridge to table
FAQs
Can I use store-bought whipped topping?
Yes! While homemade whipped cream tastes best, Cool Whip or other whipped toppings work for convenience.
Can I freeze berry trifle?
Not recommended—the fruit and cream don’t thaw well and can become watery or grainy.
Can I use other cake types?
Absolutely. Pound cake, sponge cake, or ladyfingers all work beautifully.
How far in advance can I make it?
You can assemble it up to 24 hours in advance.
The longer it chills, the more the flavors blend.
Can I add a layer of jam or preserves?
Yes—thin layers of berry jam between cake and cream add great flavor and help anchor layers.
What size trifle bowl do I need?
A 4 to 5-quart bowl works best for this recipe to hold all three layers and toppings.
Can I use only fresh or only frozen berries?
Yes, but use thawed and drained frozen berries, or adjust for texture if using only fresh.
Final Thoughts
This Berry Trifle with Angel Food Cake is the ultimate no-bake dessert.
It’s creamy, fruity, light, and layered with beautiful textures and colors.
for summer holidays, brunch, BBQs, or whenever you need something fast and crowd-friendly that still looks stunning on the table.
Every spoonful is a taste of sunshine!
