A close up of a mixed berry and angel food trifle

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This Angel Food Berry Trifle is a no-bake cake and takes very little effort. I literally spent 30-40 minutes putting it together and I was taking pictures. You could probably get it done in 30 minutes, but do let me know if you beat me and set any new records.

You can even use frozen berries for this cake when they are out of season and too expensive otherwise (heck, that’s what I did and no one knew the difference!). The flavors just zing and pop and wisp your taste buds; it’s basically amazing.
How can’t go wrong with angel food cake, loads of berries and cream. It was a smart move to take this to our worship team meeting rather than run the risk of eating it all at home; yeah it’s that good! My fellow worship team members agreed. It took 6 girls and 5 minutes to eat 3/4 of this beauty.

Lena, one of my readers, wrote in with this gem of a cake. I shared a picture of it with you last week on Instagram and apparently 610 of you seemed liked it. It really is a wonderful cake and incredibly simple to make. Lena, I think I love you,… and please keep those recipes coming! 😉

Ingredients for Berry Trifle:

2 cups (1 pint) Heavy Whipping Cream, very cold
2 (12 oz) angel food cake blocks (I purchased mine at Fred Meyer; $3 each)
1 cup cold milk (any kind, but I used whole milk)
5.1 oz package instant vanilla pudding
14 oz can sweetened condensed milk, refrigerated
2 lbs berries (you could probably use stone fruit too, here’s what I used):
– 1 lb fresh strawberries, sliced
– 16 oz bag frozen mixed berries, partially thawed in the refrigerator
Strawberry Fruit Glaze (sold in any grocery store next to the fresh berries)

What you’ll need for Berry Trifle:

A Trifle Bowl, or any bowl that has tall, clear glass sides

Mixed Berry and Angel Food Trifle Recipe

How to Make this Easy Berry Trifle:

For the Cream:

1. Using electric mixer, beat cold whipping cream on the highest speed for about 3 minutes or until fluffy and stiff peaks form. Refrigerate until ready to use.

Mixed Berry and Angel Food Trifle Recipe-1

2. Whisk 1 cup milk together with instant pudding until well blended, then whisk in 1 can refrigerated condensed milk until smooth. Gently fold in the whipped cream and refrigerate until ready to use.

Mixed Berry and Angel Food Trifle Recipe-2

Assembling Your Berry Trifle:

1. Chop your angel food cake into 1″ cubes and place 1/3 of them into the bottom of your Trifle Bowl.

Mixed Berry and Angel Food Trifle Recipe-3

2. Add 1/3 of your cream and spread around somewhat evenly (it doesn’t have to be perfect!)

Mixed Berry and Angel Food Trifle Recipe-4

3. Add 1/4 of your fresh/frozen fruit. I thought it looked pretty to put the strawberries around around on the walls of the bowl, but you can do it any way you want to.

Mixed Berry and Angel Food Trifle Recipe-5

4. Spread a thin layer of glaze over the fruit.

Mixed Berry and Angel Food Trifle Recipe-6

5. Repeat steps 1-4 until you have 3 layers of cake.

6. Arrange your remaining fruit over the top of your cake (you’ll have the most fruit for the top since you’ll probably want to make it look extra fancy) and brush a thin layer of glaze over the fruit (p.s. the glaze can be omitted all-together if you are serving the cake the same day, but it preserves and keeps your fruit pretty if you want to serve it the next day.

Mixed Berry and Angel Food Trifle Recipe-9
Natasha's Kitchen Cookbook

Mixed Berry and Angel Food Trifle Recipe

4.93 from 51 votes
Author: Natasha of NatashasKitchen.com
A close up of a mixed berry and angel food trifle
This Angel Food Trifle is a no-bake cake and takes very little effort; done in about 30 minutes! You can even use frozen berries for this cake when they are out of season and too expensive otherwise. The berry glaze is optional if you are serving it the same day but does preserve fruit if you serve it the next day. Ideally, you want to use a Trifle bowl for this recipe.
Prep Time: 30 minutes
Total Time: 30 minutes

Ingredients 

Servings: 8 -12
  • 2 cups 1 pint Heavy Whipping Cream, very cold
  • 2 12 oz angel food cake blocks (I purchased mine at Fred Meyer; $3 each)
  • 1 cup cold milk, any kind, but I used whole milk
  • 5.1 oz package instant vanilla pudding
  • 14 oz can sweetened condensed milk, refrigerated
  • 2 lbs berries, you could probably use stone fruit too, here's what I used:
  • - 1 lb fresh strawberries, sliced
  • - 16 oz bag frozen mixed berries, partially thawed in the fridge
  • Strawberry Fruit Glaze, sold in any grocery store next to the fresh berries

Instructions

For the Cream:

  • Beat cold whipping cream on the highest speed for about 3 minutes or until fluffy and stiff peaks form. Refrigerate until ready to use.
  • Whisk 1 cup milk together with instant pudding until well blended, then whisk in 1 can refrigerated condensed milk until smooth. Gently fold in the whipped cream and refrigerate until ready to use.

Assembling your Cake:

  • Chop your angel food cake into 1" cubes and place 1/3 of them into the bottom of your trifle bowl.
  • Add 1/3 of your cream and spread around somewhat evenly (it doesn't have to be perfect!)
  • Add 1/4 of your fresh/frozen fruit. I thought it looked pretty to put the strawberries around around on the walls of the bowl, but you can do it any way you want to.
  • Spread a thin layer of glaze over the fruit.
  • Repeat steps 1-4 until you have 3 layers of cake.
  • Arrange your remaining fruit over the top of your cake (you'll have the most fruit for the top since you'll probably want to make it look extra fancy) and brush a thin layer of glaze over the fruit .
Course: Dessert
Cuisine: American
Keyword: Mixed berry trifle
Skill Level: Easy
Cost to Make: $$

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Natasha Kravchuk

Welcome to my kitchen! I am Natasha, the blogger behind Natasha's Kitchen (since 2009). My husband and I run this blog together and share only our best, family approved and tested recipes with YOU. Thanks for stopping by! We are so happy you're here.

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Comments

  • Larry
    January 15, 2024

    What can I substitute the 14 oz can of sweetened condensed milk. I never use this in any recipe I make, as I find it gives everything you use it in, a cloying awful taste. As always, I love your recipes but not sweetened condensed milk.

    Reply

    • Natasha's Kitchen
      January 15, 2024

      Hi Larry, I haven’t tried any substitions for condensed milk. I’m thinking it should be ok thickness wise but the color might be a little more yellow without the condensed milk.

      Reply

  • Richa
    August 28, 2023

    Hi! Do you think I can use ladyfingers instead of angel food cake? And if so- what do you recommend I use to make them moist?

    Reply

    • NatashasKitchen.com
      August 28, 2023

      Hi Richa! I have not tested that to advise. You may be inspired by myberry tiramisu recipe

      Reply

  • Behishta
    April 17, 2023

    Hello I love your Videos and they are really good and I learned a lot of things from your videos

    Reply

    • Natashas Kitchen
      April 17, 2023

      I’m so glad the videos are helpful! Thank you so much for sharing that with me.

      Reply

  • Carol Keating
    April 4, 2023

    I have made this dessert so many times and plan on making it for Easter. It has been a hit in the past and will be again! Thank you for sharing your talents! I give this five stars 🌟

    Reply

    • NatashasKitchen.com
      April 4, 2023

      Hi Carol! Thanks so much. Happy Easter!

      Reply

  • Janine
    November 15, 2022

    Hi Natasha. I love your recipes! Thank you. For the frozen berries should I thaw them in the fridge in a strainer so that the cake doesn’t get too soggy? How many hours in advance can I make the trifle using frozen berries?

    Reply

    • Natasha's Kitchen
      November 16, 2022

      Hi Janine, the bag of mixed berries in the picture was frozen berries that were partially thawed in the refrigerator. I used some of those to decorate the top but I also used fresh strawberries. It worked fine and the cake wasn’t soggy. If you use frozen berries, this cake is best served the day it is made. Enjoy!! 🙂

      Reply

  • Liv
    June 4, 2022

    I’m very confused because the 5.1oz pudding says to add 3 cups of milk, but the 1oz pudding says to add 2 cups of milk. Not sure which to use because I don’t want it to be overly sweet or add too much liquid.

    Reply

    • NatashasKitchen.com
      June 4, 2022

      Hi Liv, we used the 5.1oz pudding and it was just fine, not too sweet and the consistency was just right.

      Reply

  • Renet Tooley
    July 13, 2021

    Made this with lemon pudding and oh my how delicious it was! Used fresh fruit and it kept well for 4 days. Family loves this!

    Reply

    • Natasha's Kitchen
      July 14, 2021

      Great to hear that! Thank you for sharing that with us.

      Reply

  • Jenn Olstrom
    June 2, 2021

    Hi! Can I make the cream the night before and just put it together in the morning ? Do you think assembling in individual clear plastic cups would work as well ?

    Reply

    • Natasha's Kitchen
      June 2, 2021

      Hi Jenn, that should be fine. I haven’t experimented on using individual plastic cups yet but I think that would work. If you do an experiment, please share with us how it goes.

      Reply

  • Faith Dematteis
    May 4, 2021

    I am very excited to make your mixed berry and angel food trifle but have 1question on ingredients It’s the instant vanilla pudding What is the amount?Don’t understand 5.1oz package Thank you

    Reply

    • Natashas Kitchen
      May 4, 2021

      Hi Faith, the instant vanilla pudding is sold in 5.1 oz packages (small box similar to jello boxes). We have a picture of it in the ingredient photo. 5.1 ounces is how much mix is in the package. I hope that helps.

      Reply

  • Alex
    April 1, 2021

    Hello Natasha, can I use a sponge cake instead of pound cake?

    Reply

    • Natashas Kitchen
      April 1, 2021

      Hi Alex, I bet that could work! If you experiment, I would love to know how you like that.

      Reply

  • Haley
    September 9, 2020

    Hi Natasha, I can’t find any angle Cake in the store. Do you have any suggestions for angle cake substitute? Thank you

    Reply

    • Natasha
      September 9, 2020

      Hi Haley, ask the bakery section of your grocery store. They are typically sold in that part of the store. A pound cake might also work, although it is a denser cake.

      Reply

  • Mary Ann
    June 17, 2020

    Hi,
    Can I use cheesecake pudding instead of vanilla? The store didn’t have any vanilla.
    Thank you!

    Reply

    • Natashas Kitchen
      June 17, 2020

      Hi Mary Ann, I haven’t tested that with another flavor, it may alter the sweetness and overall taste but if you experiment please let me know how you like that.

      Reply

  • Natalia
    May 22, 2020

    What kind of serving dish is this? What is it called?

    Reply

    • Natashas Kitchen
      May 22, 2020

      Hi Natalia, it is called a trifle bowl. We used this Trifle Bowl here, or any bowl that has tall, clear glass sides.

      Reply

  • Diane STROUT
    January 12, 2020

    what is the glaze used in the mix

    Reply

    • Natashas Kitchen
      January 13, 2020

      Hi Diana, it is a fruit glaze. Strawberry Fruit Glaze (sold in any grocery store next to the fresh berries) – we have it pictured in the recipe. I hope it helps.

      Reply

  • Angel
    December 29, 2019

    Can u use fresh fruit ?

    Reply

    • Natashas Kitchen
      December 30, 2019

      Hi Angel, you sure can!

      Reply

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