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The Boat Shed Kitchen

Berry Trifle with Angel Food Cake

This berry trifle with angel food cake is a no-bake dessert layered with fluffy cake, whipped cream, vanilla pudding, and vibrant berries. Light yet indulgent, it’s perfect for feeding a crowd and can be made ahead of time for easy entertaining.
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Prep Time 20 minutes
Chill Time 2 hours
Total Time 2 hours 20 minutes
Servings: 10
Calories: 320
Ingredients Method Notes

Ingredients
  

  • 2 cups heavy whipping cream very cold
  • 2 blocks angel food cake cut into cubes
  • 1 cup cold milk any kind; whole milk preferred
  • 5.1 oz package instant vanilla pudding
  • 14 oz can sweetened condensed milk chilled
  • 1 lb fresh strawberries sliced
  • 16 oz frozen mixed berries partially thawed
  • Strawberry Fruit Glaze store-bought

Method
 

  1. Whip cold cream until stiff peaks form. Refrigerate.
  2. Whisk pudding mix with milk, then stir in condensed milk.
  3. Fold in whipped cream. Chill.
  4. Cut cake into 1” cubes.
  5. In a trifle bowl, layer: ⅓ of cake, ⅓ of cream, ¼ of berries, thin glaze. Repeat layers 3x.
  6. Top with remaining berries and glaze. Chill at least 2 hours before serving.
  7. See full steps with tips & photos → https://theboatshedcafe.com/berry-trifle-with-angel-food-cake/

Notes

  • For neat layers, use a piping bag or large spoon to place the cream mixture.
  • You can use pound cake or sponge cake as a substitute for angel food cake.
  • Adjust sweetness by using unsweetened berries or reducing glaze.
  • Best enjoyed within 24 hours for optimal texture.