This Berry Trifle Dessert is a show-stopping treat that’s as beautiful as it is delicious.
With fluffy angel food cake, creamy vanilla pudding, fresh whipped cream, and juicy berries, it’s the perfect summer dessert for gatherings, holidays, or any time you crave something fruity and light.
Why You’ll Love This Recipe
No-bake and super easy to assemble.
Packed with fresh summer berries.
Layers of fluffy cake, creamy pudding, and whipped cream.
Perfect for potlucks, picnics, and holidays.
What You’ll Need (Ingredient Highlights)
Vanilla pudding mix – Use instant pudding for a smooth, quick base.
Cold milk – Helps the pudding set properly.
Heavy cream + powdered sugar + vanilla – Homemade whipped cream that’s rich and fluffy.
Angel food cake – Light and airy, perfect for soaking up flavor.
Strawberries, blueberries, raspberries – A fresh and colorful medley of berries.
Fresh mint – Optional but adds a lovely touch.
Pro Tips for Success
Chill your mixing bowl and beaters for fluffier whipped cream.
Cut the cake into uniform cubes for the best layering.
Use fresh, dry berries to avoid a soggy dessert.
Make ahead and chill for at least 30 minutes before serving.
How to Make Berry Trifle Dessert
Step 1: Prepare the Pudding
Whisk together the vanilla pudding mix and cold milk in a medium bowl until smooth and creamy.
Set aside to thicken slightly.
Step 2: Make the Whipped Cream
Chill the mixing bowl and beaters for 20–30 minutes.
Add heavy whipping cream, powdered sugar, and vanilla to the chilled bowl.
Beat on low until it thickens slightly, then increase to medium speed until stiff peaks form.
Step 3: Layer the Trifle
Spoon a small layer of whipped cream into the base of your trifle dish.
Add half of the cubed angel food cake in an even layer, focusing on placing cubes around the glass edge for a pretty presentation.
Spread half of the pudding on top, followed by half of the mixed berries.
Add a layer of whipped cream. Repeat all layers with remaining ingredients.
Step 4: Garnish and Chill
Top with extra berries and a few sprigs of mint.
Cover and refrigerate for 30 minutes or until ready to serve.
Serving Ideas
Perfect for Fourth of July or Mother’s Day brunch.
Serve in mini cups for individual desserts.
Top with crushed cookies or white chocolate shavings.
Variations & Swaps
Use pound cake or vanilla sponge cake instead of angel food cake.
Swap in blackberries or kiwi for a twist.
Use lemon pudding for a citrusy kick.
Storage Tips
Store covered in the fridge for up to 2 days.
Best served fresh—layers may soften if stored too long.
Do not freeze, as whipped cream and pudding will separate.
FAQs
Can I use frozen berries?
Fresh is best, but if using frozen, thaw and drain thoroughly first.
Can I make this ahead of time?
Yes! Assemble up to 1 day in advance and store covered in the fridge.
Can I use store-bought whipped topping?
Absolutely—Cool Whip or a similar product works if you’re short on time.
What type of cake works best?
Angel food cake is light and soaks up flavors well, but sponge or pound cake also work great.
Can I double this recipe?
Yes, just use a larger trifle dish or make two separate bowls.
How do I keep the layers neat?
Use a spoon or piping bag for whipped cream, and place berries gently with clean hands.
Final Thoughts
This Berry Trifle Dessert is the perfect balance of creamy, fruity, and light.
It’s my go-to recipe when I want something beautiful, easy, and crowd-pleasing.
Don’t be surprised when guests ask for seconds—or the recipe!
