Mixed Berry and Angel Food Trifle Recipe

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! ๐Ÿ˜‰

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, partiallyย 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

Mixed Berry and Angel Food Trifle Recipe

4.88 from 31 votes
Prep Time: 30 minutes
Total Time: 30 minutes
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.
Author: Natasha of NatashasKitchen.com
Servings: 8 -12

Ingredients

  • 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:

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

Assembling your Cake:

  1. Chop your angel food cake into 1" cubes and place 1/3 of them into the bottom of your trifle bowl.
  2. Add 1/3 of your cream and spread around somewhat evenly (it doesn't have to be perfect!)
  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.
  4. Spread a thin layer of glaze over the fruit.
  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 .

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natashaskitchen

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 recipes with YOU. Thanks for stopping by! We are so happy you're here.

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  • Joyce
    August 19, 2018

    Best cake I ever made!!! Followed recipe exactly except I made Angel Food cake from Betty Crocker mix. Reply

    • Natashas Kitchen
      August 19, 2018

      That’s so great, Joyce! Thank you for sharing that with me. Reply

  • Adriana
    July 4, 2018

    Hi! Iโ€™m making this this weekend and wondering if itโ€™s okay to use cool whip and fold the pudding into that? Reply

    • Natashas Kitchen
      July 5, 2018

      Hi Adriana! Some of our readers reported using cool whip and loving it! If you experiment, let me know how you liked the recipe Reply

  • Sheri
    July 4, 2018

    This will be the third time I have made this for a Fourth of July picnic.
    Always gets rave reviews and no leftovers to cart home. My kids really love this. I have to make an extra to keep at home. Thanks! Reply

    • Natashas Kitchen
      July 4, 2018

      Hi Sheri!Thank you for the wonderful review! Iโ€™m so happy you enjoyed that. Reply

  • Bev Johnsen
    July 3, 2018

    Hi Natasha. I am new to your blog and I am loving all of your recipes. This dessert sounds so yummy. I will be making it tomorrow for a 4th of July get-together. I have one question. Usually the 5.1 oz pudding is mixed with 2 cups of cold milk. Your recipe states 1 cup of milk. Is that correct? Reply

    • Natasha
      July 3, 2018

      Hi Bev, yes that is correct since we also add sweetened condensed milk to it. I hope you love this 4th of July dessert trifle! ๐Ÿ™‚ Reply

      • Bev Johnsen
        July 4, 2018

        It was a hit at the picnic! It was so delicious. I followed this recipe but decorated the top with a star like your No Bake Strawberry Blueberry Trifle recipe. I won for most patriotic. Thank you so much for sharing your recipes. Reply

        • Natashas Kitchen
          July 4, 2018

          That’s so great! I’m so happy you all enjoyed it! Reply

  • Tina
    June 7, 2018

    Hi. I was wondering if you could use cheesecake flavor pudding instead of vanilla? Reply

    • Natashas Kitchen
      June 7, 2018

      Hi Tina, I haven’t tried it that way myself, if you experiment with flavored pudding definitely let us know how you like it! Reply

  • dawn
    June 2, 2018

    what is instant pudding please,not sure wether we have this in England. Reply

    • Natashas Kitchen
      June 2, 2018

      Hi Dawn, what we consider pudding is probably not what you call it in England. Pudding here is a powdered mix in a box that is added to cold milk or water to make an instant custard. A custard is the closest description I can think of. ๐Ÿ™‚ Reply

  • Dmlps45@embarqmail.com
    May 12, 2018

    I had trouble glazing my fruit, so I put a small amount of the glaze in a bowl with 1/4 of the fruit, gently stirred, and pulled out the fruit and put where desired. Reply

    • Natasha's Kitchen
      May 12, 2018

      Great tip, thanks for sharing! Reply

  • Luda
    August 10, 2017

    wow this is so good and so easy to make it Reply

    • Natasha's Kitchen
      August 10, 2017

      I’m glad we agree Luda! Thanks for sharing your fantastic review! Reply

  • Caitlin
    June 28, 2017

    Do you like this glaze or the lemon glaze in the other trifle better? Reply

    • Natasha
      natashaskitchen
      June 28, 2017

      Hi Caitlin, the other trifle only has a lemon syrup that goes onto the cake layers but this one actually has a true glaze. It depends on what kind of fruit you are using. If you are using some frozen fruit, you will want to add this thicker glaze to preserve the fruit. If you are using fresh fruit like I did in my strawberry blueberry trifle, you don’t need a glaze. Reply

  • Kathy Jude
    May 30, 2017

    I make this using pound cake. Reply

    • Natasha's Kitchen
      May 30, 2017

      That’s a great suggestion, thanks for sharing Kathy! Reply

  • Katharina
    March 16, 2017

    Thanks for sharing this recipe with us! It’s so good we love this trifle and the one with the cream cheese as well so much! Reply

    • Natasha's Kitchen
      March 17, 2017

      You’re welcome! Thanks for sharing you review ๐Ÿ™‚ Reply

  • Alena
    February 24, 2017

    Hi. Quick question: if I use frozen thawed berries will they make the cake soggy and will the berries get runny? I usually make this cake with fresh berries but i want to try with frozen since it comes out to be cheaper. And … Do you use frozen berries as well to decorate the top? Thanks in advance:) Reply

    • Natasha
      natashaskitchen
      February 25, 2017

      Hi Alena, the bag of mixed berries in the picture were 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!! ๐Ÿ™‚ Reply

  • Lilly
    August 24, 2016

    Can I make this 6-7 hours ahead of eating it..will it hold up in the fridge… Reply

    • Natasha
      natashaskitchen
      August 24, 2016

      Lilly, it’s really best eaten after assembling because angel food cake can get mushy but it will survive 6-7 hours. Reply

  • anya
    July 29, 2016

    it looks very beautiful in a bowl, but how doesn it look on plate ? doesn it look like one piece or kind of messy ? Reply

    • Natasha
      natashaskitchen
      July 29, 2016

      Hi Anya, all trifles will look kind of messy since they are scooped out rather than sliced like a normal cake, but they sure taste great! ๐Ÿ™‚ Reply

      • Mary
        February 9, 2017

        What is the point of the glaze? Does it serve a purpose other than flavor? I don’t like the flavor of it, so just wondering if it’s fine to leave it out? Reply

        • Natasha
          natashaskitchen
          February 10, 2017

          Hi Mary, the glaze preserves the fruit so it looks it’s best, but if you have fresh berries, you can definitely omit the glaze and it will still turn out great! ๐Ÿ™‚ Reply

  • Karen Dwyer
    July 4, 2016

    Natasha, absolutely delicious!!! I made this for a barbecue for a small get-together of 7. It was hit. We all loved it!!! THANK YOU for sharing!!! Reply

    • Natasha
      natashaskitchen
      July 4, 2016

      Karen,thank you for such a nice review and you are welcome ๐Ÿ˜. Reply

  • Maggie
    July 2, 2016

    I made this last year and followed the recipe exactly. I didn’t really like how sweet the condensed milk made the trifle so I’m making it now and used the regular pudding recipe with 2% milk… Do you think if I use that and fold in the whipped cream it will liquefy?

    Oh I also used a boxed white cake instead of angelfish ๐Ÿ™‚ Reply

    • Natasha
      natashaskitchen
      July 2, 2016

      Hi Maggie, are you planning to omit the condensed milk altogether? I think it would work to just fold the whipped cream into the finished pudding. Reply

      • Maggie
        July 2, 2016

        Yes, I omitted the condensed milk all together this time and made the pudding with 2% milk. I was thinking of putting it all together tonight for tomorrow night but am concerned about the pudding/whipped cream mixture melting a bit.

        It was a huge hit last year! Thank your for posting the recipe. I’m hoping my few tweaks will be just as good ๐Ÿ˜Š Reply

        • Natasha
          natashaskitchen
          July 2, 2016

          I’m thinking it should be ok thickness wise but the color might be a little more yellow without the condensed milk. Reply

  • Luba
    July 2, 2016

    Hi! I want to make this for Monday (4th of July) can I make the cream tomorrow and refrigerate and than just assemble everything the next day (Monday)? And is this one better than your other trifle dessert? Can’t deside which one to make๐Ÿ™ˆ Never made neither of them … Reply

    • Natasha
      natashaskitchen
      July 2, 2016

      Hi Luba, I think I like the pudding cream in this one a little more but they are both very good and very easy. I think that would be ok to make the cream the day before, cover and refrigerate and assemble before serving. Reply

  • Eleonora
    June 29, 2016

    Is it better to serve this trifle the same day or let it sit overnight in the fridge? Thanks Reply

    • Natasha
      natashaskitchen
      June 29, 2016

      It’s best served the same day ๐Ÿ™‚ Reply

  • Phillip Ferrell
    April 30, 2016

    Yom yom, that looks good too. Looking at this web site make me one hongry hombre. Reply

    • Natasha
      natashaskitchen
      April 30, 2016

      Ha ha, I guess I did my job well ๐Ÿ˜‰ Thanks Phillip! Reply

  • Valentina
    April 27, 2016

    It’s so good. Thank you for sharing ๐Ÿ™‚ Reply

    • Natasha
      natashaskitchen
      April 27, 2016

      I’m so happy you liked it! Thanks for the awesome review! ๐Ÿ™‚ Reply

  • April 26, 2016

    I love this recipe. trifle is one of my favorites, thanks for sharing this.

    Simon Reply

    • Natasha
      natashaskitchen
      April 26, 2016

      Thank yo for the great review! ๐Ÿ™‚ Reply

  • Tracie
    April 23, 2016

    Did you thaw your berries before assembling the trifle? Reply

    • Natasha
      natashaskitchen
      April 23, 2016

      Great question! They were mostly thawed and I did thaw in the refrigerator which is best so they don’t juice out too much. I will update the recipe to say that. Thanks! Reply

  • Jan
    March 29, 2016

    This was delicious and beautiful and everyone raved about it. There were 7 of us for Easter –half was eaten for dessert and the other half was happily taken home.
    The only change I made was to use a box mix Meyer lemon pound cake instead of the angel food cake as I couldn’t find the cake blocks. Thank you! Reply

    • Natasha
      natashaskitchen
      March 29, 2016

      Jan, thank you for the nice review and you are welcome ๐Ÿ˜„. Reply

  • Cindy
    March 26, 2016

    Just wondering what size the instant pudding was? My hubby bought me a different brand and it says 4 servings,90 grams. I live in Canada so our measurements are different. So not sure if this would be closer to the small or big package of Jell-o instant. Thanks! Reply

    • Natasha
      natashaskitchen
      March 26, 2016

      Hi Cindy, a 5.1 oz package is 144 grams and makes 6 (1/2 cup) servings. So, I would use 1.5 of your packages. Reply

  • Lilly
    December 23, 2015

    Can you clarify is the pudding 5 1 oz packages or 1 5.1 oz package? Reply

    • Natasha
      natashaskitchen
      December 24, 2015

      Hi Lilly, it is One package that is 5.1 oz. Reply

      • Lilly
        December 24, 2015

        Thank you I don’t know what I was thinking I figured it out after rereading the recipe…I made it and it was wonderful my guests couldn’t get enough..will make again.. Reply

  • Kathy
    November 25, 2015

    Just wondering how long you can make in advance? I want to make for Thanksgiving tomorrow and trying to decide if this is something I can make tonight. Reply

    • Natasha
      natashaskitchen
      November 25, 2015

      If using only fresh berries, it can be made tonight. Using frozen berries might make the cake mushy by tomorrows dinner. Reply

  • Nancy Elizabeth
    September 30, 2015

    This was incredibly delicious and easy to make, even though it looked like it took hours. Such a pretty dessert! I can’t wait to make it again! Thank you! Reply

    • Natasha
      natashaskitchen
      September 30, 2015

      Nancy, thank you for such a great review and you are welcome :D. Reply

  • Richard
    September 20, 2015

    Excellent recipe! Instead of angel food cake I used chunks of Red Velvet cake and drizzled with Creme de Cassis (black current liqueur ). I used raspberries, black berries, and tart cherries. I served with a dollop of unsweetened whipped cream…it was a huge hit! Reply

    • Natasha
      natashaskitchen
      September 20, 2015

      Wow, yum!! Sounds like the grown up version ๐Ÿ™‚ Reply

  • Juliana
    August 28, 2015

    Hello Natasha:) This cake is very good and it is a big hit! One question though.. how much in advance can i make it? A day earlier or couple hours will be fine? Thank you :)) Reply

    • Natasha
      natashaskitchen
      August 28, 2015

      I think it might get mushy in some spots and the fruit might become limp if you tried to make it the day before. I would definitely do it few hours ahead. Reply

  • June 26, 2015

    Absolutely gorgeous! Everything about this post made me smile. Reply

    • Natasha
      natashaskitchen
      June 27, 2015

      You’re so nice :). Thanks Rachel! Reply

  • June 21, 2015

    This Triple Berry Angel Food Cake recipe is to die for.
    I drizzled hazelnut (Frangelico) liquor onto the angel food cake.
    At the very end I mixed some more Frangelico with the strawberry glaze to thin it and drizzled it over the berries
    on top.

    Yummy!!!! Reply

    • Natasha
      natashaskitchen
      June 21, 2015

      My goodness that sounds amazing. I bet the flavor was fantastic. I’m craving some now; thanks. thanks alot! ๐Ÿ˜‰ Reply

    • Natasha
      natashaskitchen
      June 21, 2015

      Thank you Kat for a great review and great job on improvising :). Reply

  • Cheryl
    June 4, 2015

    My angel food trifle is slightly different. My recipe calls for a small box of instant vanilla pudding, 1 cup milk, 1 cup sour cream and a small container of cool whip. Delicious as well! Reply

    • Natasha
      natashaskitchen
      June 5, 2015

      That does sound delicious. Thank you so much for sharing that with me! ๐Ÿ™‚ Reply

  • Natasha
    April 30, 2015

    Do you put frozen berries directly from freezer or thawed?
    Thanks Reply

    • Natasha
      natashaskitchen
      May 1, 2015

      I put them in frozen and they thaw pretty quickly as the cake stands. Reply

      • Natasha
        May 1, 2015

        Thank you! Made this!
        Yum-yum Reply

  • Desiree
    April 27, 2015

    This was soooooo good, everyone loved it. I used a homemade angle food cake and the cream mixture was so delicious I am making it again very soon! Reply

    • Natasha
      natashaskitchen
      April 27, 2015

      Do you have a recipe for a homemade angel food cake you could recommend? I’ve actually never made one before (shhh, don’t tell!) ๐Ÿ˜‰ Reply

  • InnaBel
    April 18, 2015

    Hello,
    My local grocery store has Instant Vanilla Pudding which only contains 1 oz (NET WT). So do I use five of these packages to be equivalence of the 5.1 oz of the pudding to use in your recipe?

    Thank you! Reply

    • Natasha
      natashaskitchen
      April 18, 2015

      I’ve never seen a 1 oz package of instant vanilla pudding. How does it compare to the one I have in the photo? What brand is the one in your store? I wonder if you are looking at the wrong item?? It’s usually sold either as a 3.4 or 5.1 oz package. Reply

  • ะ˜ั€ะธะฝะฐ
    February 13, 2015

    ะะฐั‚ะฐัˆะฐ ัะฟะฐัะธะฑะพ ะฑะพะปัŒัˆะพะต ะทะฐ ะฒะฐัˆะธ ะฒะบัƒัะฝััˆะบะธโ˜บ
    ะ˜ ัะบะฐะถะธั‚ะต ั‡ั‚ะพ ะผะพะถะฝะพ ะธัะฟะพะปัŒะทะพะฒะฐั‚ัŒ ะฒ ะทะฐะผะตะฝ ะฑะธัะบะฒะธั‚ะฐ??
    ะฏ ะดัƒะผะฐะปะฐ ะฟะพะฟั€ะพะฑะพะฒะฐั‚ัŒ ะทะพะพะปะพะณะธั‡ะตัะบะพะต ะฟะตั‡ะตะฝัŒะต? ะงั‚ะพ ะฒั‹ ะฟะพัะพะฒะตั‚ัƒะตั‚ะต? Reply

    • Natasha
      natashaskitchen
      February 13, 2015

      I haven’t tried this with animal crackers but I think they might be a little dry. I used angel food cake for this and it was so easy because you just buy pre-made angel cake, but you can use biskvit for this recipe if you like. ๐Ÿ™‚ Reply

  • Sussanna
    January 1, 2015

    can i use lady fingers instead of the cake ?? Reply

    • Natasha
      natashaskitchen
      January 1, 2015

      I’m not sure there is enough moisture in the cake to soften the cookie-hard lady fingers. Reply

  • karen
    August 16, 2014

    I made this for my husbands birthday. It is fabulous and was a huge hit! Everyone loved it. I added fresh blueberries to the top, which made it even prettier. I will be making this again for sure ๐Ÿ™‚ Reply

    • Natasha
      natashaskitchen
      August 16, 2014

      Oooh that is a nice touch with the blueberries. I bet it was beautiful! Reply

  • Estera
    July 6, 2014

    Very very delicious!!!
    I made it for July 4th. Took it to the park. My family really liked it. I used pound cake…was very good. I cut stars out of the pound cake….but I cut them to thin…didn’t keep there shape.
    Will make it again for sure!!!! Reply

    • Natasha
      natashaskitchen
      July 6, 2014

      What a sweet idea to cut out shapes form the cake! I love that!! You’re brilliant Estera! ๐Ÿ™‚ Reply

  • Inna Bohn
    June 15, 2014

    Natasha, thank you for this awesome recipe! It saved my Father’s Day this year. I had baby#3 a week ago and didn’t have anything special ready for my hubby and my dad for Father’s day. Your recipe came in an email this morning and I decided to give it a try the last minute. It was a hit, and given the amount, we even invited some friends over to help us eat it! All your recipes have turned out great so far. Thank you for your gift and your hard work! Reply

    • Natasha
      natashaskitchen
      June 15, 2014

      Inna what a sweet comment. You just made my day too! ๐Ÿ™‚ Congrats on baby #3! Any kind of cooking after having a baby a week ago is a great accomplishment in my book! ๐Ÿ™‚ I’m so happy you all liked the trifle ๐Ÿ™‚ Reply

  • Robin
    June 8, 2014

    I made this for the 2nd time yesterday per requests. Their comment “it’s the bomb!” It got rave reviews & is so refreshing. The 2nd time I realized I was basically out of strawberry glaze so substituted my moms homemade black raspberry freezer jelly. Tasted just as good as the strawberry glaze. Great recipe! Reply

    • Natasha
      natashaskitchen
      June 8, 2014

      It’s great to know that jelly works well! I’m so glad you loved it enough to make it twice already! That’s just awesome ๐Ÿ™‚ Reply

  • Lilit
    May 1, 2014

    Hi Natasha,

    I just wanted to thank you for this recipe! It’s wonderful to find something that’s easy and delicious! Reply

    • Natasha
      natashaskitchen
      May 1, 2014

      You are welcome Lilit and thank you for the good feedback :). Reply

  • KRYSTAL
    April 25, 2014

    HI NATASHA, I TRIED MAKING THE TRIFLE BUT FOR SOME REASON THE HEAVY CREAM DOESNT GET FLUFFY? WHAT DO U THINK IT IS? Reply

    • Natasha
      natashaskitchen
      April 25, 2014

      For best results, use a cold bowl and cold egg beaters. I like to put mine in the freezer for 15 minutes before starting. Also, I use heavy whipping cream which whips up better than regular whipping cream. I hope that helps! How long did you beat it for? Reply

  • Bianca
    April 22, 2014

    Yes, it’s very easy. Tastes great. I will make it again. When I folded in the vanilla pudding and condensed milk mix into the whipping cream I did beat it a bit with the mixer again. Mine tasted great but didn’t look half as nice as yours. That’s ok. Just as long as it tasted good. Reply

    • Natasha
      natashaskitchen
      April 22, 2014

      I’m so glad you liked it ๐Ÿ™‚ What kind of fruit did you use? I’m always curious. I’m sure yours was beautiful! Reply

  • Kim
    April 19, 2014

    One trick my mother-in-law taught me when whipping heavy cream – put your metal bowl & beaters in the freezer so they are nice & cold, it helps whip up the cream faster.

    Can’t wait to try this recipe! Reply

    • Natasha
      natashaskitchen
      April 19, 2014

      Yes! Great tip! I usually do the same ๐Ÿ™‚ Reply

  • Alexis
    April 12, 2014

    Hello!

    Quick question here: Will the angle food cake hold up if I make the trifle over night and serve it for dessert the following evening? Also, i wanted to add some vanilla pudding and i’m wondering if that will help or hurt the recipe.

    Any and all thoughts appreciated! Reply

    • Natasha
      natashaskitchen
      April 12, 2014

      Is it something besides the instant vanilla pudding powder? Do you want to add just vanilla pudding already made? I think it would work, but it might be a little sweeter than this recipe with the instant vanilla pudding mix. It will be ok overnight. I do recommend only fresh fruit if you are going to store it overnight so the berries don’t get mushy and the cake doesn’t get soggy. Reply

    • Bianca
      April 22, 2014

      I made it he night before. It’s more flavourful if u make it the night before. The point of the recipe is for everything to blend together. Reply

      • Natasha
        natashaskitchen
        April 22, 2014

        It is great if you make it the night before, although I recommend only using fresh fruit if making it ahead of time . ๐Ÿ™‚ Reply

  • veta
    April 5, 2014

    Hi, Natasha!
    Can I not use the glaze?
    Thanks. Reply

    • Natasha
      natashaskitchen
      April 5, 2014

      Yes!! If your berries are fresh you don’t need the glaze. Also, if you are serving it right away (fresh or frozen fruit), you don’t need the glaze. ๐Ÿ™‚ Reply

      • veta
        April 9, 2014

        thanks Natasha for such a quick and yummy dessert ๐Ÿ™‚ my family really liked it. I will def make it again ๐Ÿ˜‰ Reply

        • Natasha
          natashaskitchen
          April 9, 2014

          I’m so glad you liked it ๐Ÿ™‚ Thank you for the great review! Reply

  • Irina
    March 26, 2014

    I have a question about package instant vanilla pudding, do you use the one like jell-o package or exacly vanilla pudding? is this vanilla liguid one or dry? Reply

    • Natasha
      natashaskitchen
      March 26, 2014

      Its the dry Jell-o brand package of instant vanilla pudding. You can see it in the picture of ingredients (it’s hidden a little bit by the condensed milk can). Reply

      • Irina
        March 27, 2014

        Aga I found it at the store today, thank you!!!!! Wanna try to do this perfect desert on Sunday. Reply

  • Marni
    March 19, 2014

    I am looking for a real nice Easter treat for my family and came across your recipe. I will give it a try and take photo of it b.4. it is devoured…as I have two teenage grandchildren… Reply

    • Natasha
      natashaskitchen
      March 19, 2014

      I’d love to see the photo. If you post it somewhere online, please do tag me!! ๐Ÿ™‚ Reply

  • Michele Terry
    February 25, 2014

    Could I use bananas for this to make a banana cream trifle? What would you suggest different? Reply

    • Natasha
      natashaskitchen
      February 25, 2014

      You could, but it should be eaten pretty soon after it’s made since bananas can brown quickly. I’d probably add some other orange colored fruits for some tartness; maybe clementines, pineapple or mango even. ๐Ÿ™‚ Reply

  • natalya chumachenko
    January 24, 2014

    Made this for my daughters birthday. It’s really yummy and everyone loved it!

    Do you think it will turn out different if I use pudding that you cook first? I don’t like buying artificial things. I found a organic pudding mix but you need to cook it first. Also, is there something else that can be used instead of angel cake?

    Thank you! ๐Ÿ™‚ Reply

    • Natasha
      natashaskitchen
      January 24, 2014

      I don’t see why the organic pudding wouldn’t work. Just make sure it’s cold when you’r putting ingredients together. You can probably use any soft sponge cake for this recipe. Reply

      • natalya chumachenko
        January 27, 2014

        thank you ๐Ÿ™‚ Reply

  • Tresha
    January 11, 2014

    Quick question! Do I first make the pudding following the directions on the box or just add the powder by itself with the cold milk? Reply

    • Natasha
      natashaskitchen
      January 11, 2014

      put the powder by itself with the cold milk ๐Ÿ™‚ Reply

  • Leisa
    January 1, 2014

    I made this awesome dessert for Christmas. All my family loved it. Thank you for this great recipe. Reply

    • Natasha
      natashaskitchen
      January 1, 2014

      That’s fantastic! I’m so glad you and your family enjoyed it ๐Ÿ™‚ Reply

  • tanya
    November 21, 2013

    hey natasha so ive made this desert a few times and i always have a bunch of cream left over? i try to put as much as i can in the bowl but i always seem to have a bunch left r u suppose to use it all? Reply

    • Natasha
      natashaskitchen
      November 21, 2013

      I wonder I your trifle bowl is smaller than mine. I usually use it up. Reply

      • tanya
        November 21, 2013

        it probably is smaller thanks for the reply!! Reply

  • Ann
    November 12, 2013

    Hi, can I remove the condens milk? Will it affect the taste, texture etc? Reply

    • Natasha
      natashaskitchen
      November 12, 2013

      Yeah, the texture wont be the same and it won’t be as sweet. Reply

  • yuliya pryymak(yul day)
    October 15, 2013

    man so thankful i found your page, its amazing how many good things u can do.
    I did this angel cake gosh it was goooood my family came over they all liked it, it was so east to make with all those instructions and pics.
    thank u Natasha soo much:) Reply

    • Natasha
      natashaskitchen
      October 15, 2013

      I’m so glad you all enjoyed the trifle ๐Ÿ™‚ I also love how easy this cake is to make! ๐Ÿ™‚ Reply

  • Anna Kley
    October 11, 2013

    yeah, i figured out the problem! I made it again, and it is perfect! thanks! Reply

    • Natasha
      natashaskitchen
      October 11, 2013

      YES!! ๐Ÿ™‚ Reply

  • Anna Kley
    October 10, 2013

    Hi Natasha, I tried making this desert ,but my cream didn’t quiet hold strong like yours I was wondering may be you know what I am doing wrong , thanks! Reply

    • Natasha
      natashaskitchen
      October 10, 2013

      Did you use instant pudding and the same size? Reply

  • Irina
    October 9, 2013

    This cake was good, but I did not like the angel food cake, just something about it – too sweet and a different texture. I will use just biskvit or pound cake next time. Thanks for the post Reply

    • Natasha
      natashaskitchen
      October 9, 2013

      You can definitely use a biskvit cake with this since it is a sponge and it would absorb the juiciness of the berries perfectly. Reply

  • Inna
    September 27, 2013

    Natasha can I make the cream a day before putting the cake together? For example I need to serve the cake on Sunday, but wanna make the cream on Friday, put the cake together on Saturday and serve it on Sunday. Will that work? Reply

    • Natasha
      natashaskitchen
      September 27, 2013

      You definitely can. If you’re putting it together ahead of time, I’d use fresh fruit. Frozen fruit can get a little soggy if it sits too long. Honestly this cake is so EASY that you can make it in about 30 minutes on Saturday evening and serve it Sunday. Enjoy! ๐Ÿ™‚ Reply

  • ilona
    August 10, 2013

    Absolutely loved this.. Took it for a work potluck and it was a winner ! Love how easy it is and how beautiful the end result looks ! Reply

    • Natasha
      natashaskitchen
      August 10, 2013

      Woohoo!! Isn’t that the best feeling when everyone loves what you made? I’m so glad it was a winner for ya! ๐Ÿ™‚ Reply

  • Inna
    August 8, 2013

    Natasha i love your blog!!! Especially this reciepe, thank u so much for sharing with us!! Reply

    • Natasha
      natashaskitchen
      August 9, 2013

      You’re welcome ๐Ÿ™‚ I’m really glad you enjoyed the trifle and I’m really happy that you visit my blog and find it useful. That’s a good feeling ๐Ÿ˜‰ Reply

  • Pamela
    August 3, 2013

    I made this a couple of time’s and everyone love’s it. The last bbq we attended I thought people where going to start licking the bowl. Right now I made it Friday night thinking the party was sat then finding out now it is not until sunday. I used frozen fruit, do u think it would be fine until then. Would really hate to throw it out since I made a huge one. Pls get back o me asap!!! Thank u so…much for the awesome recipe Reply

    • Natasha
      natashaskitchen
      August 3, 2013

      It should be ok with the fruit glaze. I’d decorate the top a little bit with fresh fruit to keep it looking nice and make sure to keep it in the fridge until your event ๐Ÿ™‚ Reply

  • Anutka
    July 26, 2013

    I was wondering if u could do variations….like maybe chocolate or coffee flavor? Reply

    • Natasha
      natashaskitchen
      July 26, 2013

      Chocolate would be awesome, but coffee,… hmmm. I’m not sure if fruit would pair very well with it. Maybe raspberries? Reply

  • Viki
    July 21, 2013

    Hi! I’m Viki,i’m from Spain.
    I love u blog! and i love u recipes! But,i don’t understand some things because i don’t know very good english :/
    But i like equal!! ๐Ÿ˜€ Reply

    • Natasha
      natashaskitchen
      July 21, 2013

      Well, I appreciate your sweet sweet comment ๐Ÿ™‚ Reply

  • July 18, 2013

    Hi there, Natasha! That’s a really lovely recipe you’ve got there. I will definitely try this with Russian zemlyanika wild strawberries. Is it alright if I would substitute angel food cake with chiffon cake? I don’t like too much sugar, and I think it would be quite cheaper to make. Thanks! Reply

    • Natasha
      natashaskitchen
      July 18, 2013

      You can definitely substitute the cake. Are you making it or buying it somewhere? Reply

      • July 23, 2013

        Thanks for the reply, Natasha. If my budget allows it, I would make the chiffon for myself. But I would probably buy it elsewhere. I’m just a little doubtful of the outcome, as I think the texture would be quite different from the angel food cake. Reply

  • Vika
    July 11, 2013

    Hey Natasha were did you purchase the stand? I live in Everett.. And can’t seem to have anyone know :/ Reply

    • Natasha
      natashaskitchen
      July 11, 2013

      It’s from TJ max. I’ve seen them at FredMeyer and I believe Marshalls. Reply

      • Vika
        July 11, 2013

        I will go check that out tomorrow ๐Ÿ™‚ thanks for the great recipes I need it for my baptism after party. Reply

        • Natasha
          natashaskitchen
          July 11, 2013

          Congrats on taking baptism!! God bless you in all you do! Reply

  • YanaP
    July 6, 2013

    Made it for the 4th and everyone loved it! Thank you for sharing! Reply

    • Natasha
      natashaskitchen
      July 6, 2013

      I always love to hear a good report :). Reply

  • Ella
    June 26, 2013

    Hey natasha, can I use angel food loaf? That’s what walmart has. Reply

    • Natasha
      natashaskitchen
      June 26, 2013

      Yes, definitely, that is what I used from Fred Meyer ๐Ÿ™‚ Reply

  • M
    June 24, 2013

    Note to those who wish to print this recipe- I saved this page as a pdf, and cancelled the print job after my printer had printed 27 pages and was still going. Find another way to save/print the file. Reply

    • Natasha
      natashaskitchen
      June 24, 2013

      Did you notice the print friendly 1-2 page recipe format at the bottom of every recipe post? Reply

  • Galina
    June 14, 2013

    I made this for a BBQ I’m attending tomorrow. The cream is light and fluffy almost like a whipped custard & tastes heavenly!! My creations don’t usually turn out like the picture, but this did! Thank you Natasha, your website is awesome. Reply

    • Natasha
      natashaskitchen
      June 15, 2013

      You are welcome Galina :). Reply

  • Lena
    June 9, 2013

    This one was a huge hit at the Mother’s Day celebration ๐Ÿ™‚ Everyone wanted this recipe! Very easy to make, didn’t take long at all. Thank you for posting! Reply

    • Natasha
      natashaskitchen
      June 9, 2013

      Oh I’m so glad you agreed. Wasn’t it easy? And I’m really happy that everyone loved it! ๐Ÿ™‚ Reply

  • Masha L
    May 31, 2013

    I made this and it was very good! my family really liked it! i just didn’t add the glaze.. I bought it but I didn’t like how artificial it tasted so i Just left it out. And How come this recipe is under your desserts tab? Reply

    • Natasha
      natashaskitchen
      May 31, 2013

      The glaze is optional but it helps preserve the fruit if you are making it ahead of time. Although it is so easy, that you don’t really have to make it much ahead of time! I’m so glad you enjoyed the recipe! Reply

  • liz
    May 23, 2013

    I have been making this for my granddaughters birthday for 2 years! its about the same,angel food cake,eaglebrand milk,cream cheese and cool whip and strawberries.all put together,small world!love you blog,good recipes!thanks liz. Reply

    • Natasha
      natashaskitchen
      May 24, 2013

      Oh woah! That is very similar! No vanilla pudding? Reply

  • Masha L
    May 23, 2013

    Could I just buy angel food cake? Reply

    • Natasha
      natashaskitchen
      May 23, 2013

      Absolutely, that’s what I did! ๐Ÿ™‚ Reply

      • Masha L
        May 23, 2013

        Okay thank you for such quick response. I just thought it had to be blocks! Thanks for getting back to me again! Reply

        • Natasha
          natashaskitchen
          May 23, 2013

          No problem. I would have replied sooner but I was at work. Reply

  • Masha L
    May 23, 2013

    By items do they sell angel food cake blocks… Because I couldnt find it at our store… I looked at Giant Eagle.. We dont have fred meyer.. I live in Ohio.. I was trying to look for it.. Reply

    • Natasha
      natashaskitchen
      May 23, 2013

      Some of them come in a circle with a hole in the center. Any shape will work as long as it’s angel food cake. Reply

  • Oksana
    May 22, 2013

    Natasha! I figured out why my pudding was runny!! I purchased Vanilla Cook&Serve pudding instead of Vanilla Instant pudding!! I had no idea that those puddings were different when I grabbed it in the store. Now I know that there 2 different kids. I am excited now to give this recipe another shot!! Hoping it will be thick this time! Reply

    • Natasha
      natashaskitchen
      May 22, 2013

      Oh, ok that makes sense now ๐Ÿ™‚ I hope it works for you this time. It’s an awesome cake! Reply

  • gabby
    May 22, 2013

    yum! just trying to gather some ingredients to try this out. i have some mascarpone at home. could i use that to substitute the whipping cream layer? Reply

    • Natasha
      natashaskitchen
      May 22, 2013

      Hmmmm, are you planning to mix the mascarpone with something else to sweeten it up? Reply

      • gabby
        May 23, 2013

        what would you suggest? i’ve actually never used it before. i bought it to make a tart, but then decided not to. just wanted to find another use for it. Reply

        • Natasha
          natashaskitchen
          May 23, 2013

          I haven’t tested it with this recipe to be honest so it’s hard to just make something up ๐Ÿ˜‰ Reply

  • Mini
    May 19, 2013

    Hi Natashathis looks great and I’d love to try it out but I have NO idea what is Angel food ๐Ÿ™ … Never heard of it.
    I live in Germany so things are even more difficult for me to substitute.
    please help:).. Thanks Reply

    • Natasha
      natashaskitchen
      May 19, 2013

      Angel food cake is a very light and fluffy sponge-like cake. It is a white cake. You can substitute any fluffy sponge cake for this recipe. Reply

  • Marina
    May 18, 2013

    Thanks so much for the quick response! Can’t wait to try it ๐Ÿ™‚ Reply

  • Marina
    May 17, 2013

    Looks so beautiful and delicious!!! Will be trying it tomorrow ๐Ÿ™‚ Quick question tho. Can I just bake a simple Biskvit cake and use that instead of the angel food cake blocks? Would it take the same? Also can this cake be done in advance or is it better to serve it right after its out together? Reply

    • Natasha
      natashaskitchen
      May 17, 2013

      You could but the angel food will be easier to scoop out since it’s so soft. Either one would work. I’ve made it the day before and served it the next day. It’s perfect if you make it either the day before or the day of your party ๐Ÿ™‚ Reply

  • Nadia
    May 16, 2013

    Your cake looks delecious do you know if they carry the angel cake at Walmart? Reply

    • Natasha
      natashaskitchen
      May 16, 2013

      This cake should be available in most grocery stores. Reply

  • esma
    May 3, 2013

    this looks amazing thanks for sharing :=) Reply

  • Oksana
    April 28, 2013

    Yes and yes. My pudding turned out extremely watery. Not sure why. It’s okay. I will try it again in the near future. This is certainly a great recipe though. ๐Ÿ™‚ Reply

    • Natasha
      natashaskitchen
      April 28, 2013

      Was it an instant pudding powder mix? that’s weird; I have no idea why that would happen :-O?? Reply

  • Oksana
    April 27, 2013

    Natasha, I made this trifle today! For some reason my pudding seemed extremely runny even though I did everything correctly?! ๐Ÿ™ Oh well, the angel food cake tasted really good with berries. Reply

    • Natasha
      natashaskitchen
      April 28, 2013

      Did you use the large package of pudding? Also, was the milk cold? Reply

  • Liliya
    April 26, 2013

    I love fruits. Can’t wait to try this. My question is: how do you serve this? I mean do you just let people dig it with a big spoon for whatever they like best? Sorry if its a dumb question ๐Ÿ˜Ž Reply

    • Natasha
      natashaskitchen
      April 26, 2013

      It’s a very legitimate question ๐Ÿ™‚ Yes, you scoop it out with a large spoon ๐Ÿ™‚ Reply

  • Alina
    April 26, 2013

    About the instant vanilla pudding…my local Fred Meyer only had 5.1 oz and 3.4 oz packages. I bought both so that I would have 6 oz, but just wanted to make sure that you used 6 oz, because I noticed the 5.1 oz package says 6 servings…? Reply

    • Natasha
      natashaskitchen
      April 26, 2013

      Use the bigger package of pudding. I wonder if I messed that up, thinking it was the same measurements as regular jello. Yes, use the bigger one and it will turn out just fine ๐Ÿ™‚ Reply

  • Vika
    April 25, 2013

    You always have the most amazing recipes ever! your website is my first choice for recipes!! and this cake looks AMAZING! going to try it this weekend definately. Reply

    • Natasha
      natashaskitchen
      April 25, 2013

      Thank you; that’s quite a compliment! ๐Ÿ™‚ I hope you love this cake; let me know what you think of it!! Reply

  • Katya
    April 25, 2013

    I loved how light it seemed with the angel food cake. I’ll definitely be making this cake all summer long! Reply

    • Natasha
      natashaskitchen
      April 25, 2013

      I’m so glad you enjoyed the cake; I’m thinking the same thing! It’s so easy that I’ll probably be making this all the time! Reply

  • Lana
    April 25, 2013

    I love how easy it is to make trifles. I made some yesterday. Only I didn’t put the can of condesend milk. And I think it was sweet enough. (Im not big on sweets) Reply

    • Natasha
      natashaskitchen
      April 25, 2013

      I’m glad you like it Lana :). Reply

  • lina
    April 25, 2013

    Hey Natasha , what is stone fruit? And can a biskvit be subbed for the angel food cake? Thanks ๐Ÿ™‚ Reply

    • Natasha
      natashaskitchen
      April 25, 2013

      I bet it would be good with biskvit! I mean things like cherries, peaches, apricots,… Reply

  • Nella
    April 24, 2013

    Yum. Can pound cake be used instead of angel cake? Thanks. Reply

    • Natasha
      natashaskitchen
      April 24, 2013

      I think it would work but angel food cake is fluffier and lighter. I would probably use angel food if you had a choice. Reply

  • April 24, 2013

    Your trifle looks gorgeous! I love how quick and easy it sounds too! Reply

    • Natasha
      natashaskitchen
      April 24, 2013

      Thank you Rosie :). Reply

  • Oksana B.
    April 24, 2013

    Great! Thanks for the quick response. Last question, do you know where angel food cake is located in the store? I don’t have a Fred Meyers. Would if I can use my own angel food cake too? Reply

    • Natasha
      natashaskitchen
      April 24, 2013

      I would look in the baking goods section of the store, you can also use your own :). Reply

      • Nancy
        April 26, 2013

        I just made this cake today and when looking for the angel food cake, I found it around a big strawberry display. BTW, I took it to friend’s for dinner and she wanted the recipe right away so she could make it tomorrow for guests. It was a big hit! I substituted Cool Whip for the heavy cream to save on calories. Reply

        • Natasha
          natashaskitchen
          April 26, 2013

          Awesome!! I’m so glad you both enjoyed it! ๐Ÿ™‚ Reply

  • lana
    April 24, 2013

    is there something you can substitute for the glaze? i live in germany and i have no idea where to find that here! Reply

    • Natasha
      natashaskitchen
      April 24, 2013

      You can try making your own, here is the link I found how to make one at home. Reply

    • Lisa
      December 22, 2013

      You can also try Rote Grueze. Reply

      • Natasha
        natashaskitchen
        December 22, 2013

        Oh I’ve never worked with that before! Where is it sold? Reply

    • Dianne
      February 21, 2015

      I use Smucker’s seedless red raspberry jam. Just melt it in the microwave and paint it on the fruit with a brush. I use it on my fruit tarts all the time and it is perfect! Reply

      • Natasha
        natashaskitchen
        February 21, 2015

        That’s so easy! Thanks for sharing Dianne ๐Ÿ™‚ Reply

  • Oksana
    April 23, 2013

    Does the cream make the angel food cake “wet” or it holds its shape fairly well? Also, how far in advance can the trifle be made and still taste good? One, two days? Looking forward to trying this soon! ๐Ÿ™‚ Reply

    • Natasha
      natashaskitchen
      April 23, 2013

      The cream does not make the angel food cake wet. I’d recommend making it the same day or 1 day before your event for best results ๐Ÿ™‚ Using all fresh berries instead of frozen might buy you an extra day also. Reply

  • April 23, 2013

    Trifles are my go to summer dessert! Especially for 4th of July for obvious color reasons. LOVE IT!! It doesn’t leave you feeling heavy and gets in a lot of servings of fruit. Reply

    • Natasha
      natashaskitchen
      April 23, 2013

      This would look gorgeous on the 4th of the july; a red, white and blue beauty. Thanks for the idea!!! ๐Ÿ™‚ Reply

  • Aisha
    April 23, 2013

    Thanks Natasha, I’ve been eagerly waiting for you to post this! Will definitely try it this weekend. May I add that I absolutely love your cooking philosophy and recipes? Keep on rocking what you do! Reply

    • Natasha
      natashaskitchen
      April 23, 2013

      Thank you so much Aisha ๐Ÿ™‚ I know you’ll love the cake, but I’d still love to hear what you thought of it after trying it! Reply

  • Alla
    April 23, 2013

    I love fruit trifles. They are so simple yet so elegant. Beautiful too ๐Ÿ™‚ Reply

    • Natasha
      natashaskitchen
      April 23, 2013

      Yes! I was surprised at how easy this was to put together and how great it looked with so little effort! Reply

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