Mixed Berry and Angel Food Trifle Recipe
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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.
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
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.
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 Berry Trifle:
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 (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
- 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
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 .
Read comments/reviewsAdd comment/review
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?
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!! 🙂
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.
Hi Liv, we used the 5.1oz pudding and it was just fine, not too sweet and the consistency was just right.
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!
Great to hear that! Thank you for sharing that with us.
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 ?
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.
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
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.
Hello Natasha, can I use a sponge cake instead of pound cake?
Hi Alex, I bet that could work! If you experiment, I would love to know how you like that.
Hi Natasha, I can’t find any angle Cake in the store. Do you have any suggestions for angle cake substitute? Thank you
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.
Can I use cheesecake pudding instead of vanilla? The store didn’t have any vanilla.
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.
What kind of serving dish is this? What is it called?
Hi Natalia, it is called a trifle bowl. We used this Trifle Bowl here, or any bowl that has tall, clear glass sides.
what is the glaze used in the mix
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.
Can u use fresh fruit ?
Hi Angel, you sure can!
I was wondering if you ever considered changing the layout
of your website? Its very well written; I love what youve
got to say. But maybe you could a little more in the way
of content so people could connect with it better.
Youve got an awful lot of text for only having one or 2 pictures.
Maybe you could space it out better?
Hi Torri, we are slowly working on that – optimizing hundreds of recipes just takes a really long time but I will add this one to my list. Thanks for the tip!
Best cake I ever made!!! Followed recipe exactly except I made Angel Food cake from Betty Crocker mix.
That’s so great, Joyce! Thank you for sharing that with me.
I too was thinking about using a whole angel food cake. The loaf angel food is hard to find here. How long did you bake your cake for?
Hi! I’m making this this weekend and wondering if it’s okay to use cool whip and fold the pudding into that?
Hi Adriana! Some of our readers reported using cool whip and loving it! If you experiment, let me know how you liked the recipe
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!
Hi Sheri!Thank you for the wonderful review! I’m so happy you enjoyed that.
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?
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! 🙂
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.
That’s so great! I’m so happy you all enjoyed it!
Hi. I was wondering if you could use cheesecake flavor pudding instead of vanilla?
Hi Tina, I haven’t tried it that way myself, if you experiment with flavored pudding definitely let us know how you like it!
what is instant pudding please,not sure wether we have this in England.
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. 🙂
Hi, Natasha! Can I use fresh fruit instead of frozen fruit?
You sure can, Angelina!
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.
Great tip, thanks for sharing!
wow this is so good and so easy to make it
I’m glad we agree Luda! Thanks for sharing your fantastic review!
Do you like this glaze or the lemon glaze in the other trifle better?
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.
I make this using pound cake.
That’s a great suggestion, thanks for sharing Kathy!
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!
You’re welcome! Thanks for sharing you review 🙂
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:)
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!! 🙂
Can I make this 6-7 hours ahead of eating it..will it hold up in the fridge…
Lilly, it’s really best eaten after assembling because angel food cake can get mushy but it will survive 6-7 hours.
it looks very beautiful in a bowl, but how doesn it look on plate ? doesn it look like one piece or kind of messy ?
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! 🙂
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?
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! 🙂
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!!!
Karen,thank you for such a nice review and you are welcome 😁.
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 🙂
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.
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 😊
I’m thinking it should be ok thickness wise but the color might be a little more yellow without the condensed milk.
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 make🙈 Never made neither of them …
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.
Is it better to serve this trifle the same day or let it sit overnight in the fridge? Thanks
It’s best served the same day 🙂
Yom yom, that looks good too. Looking at this web site make me one hongry hombre.
Ha ha, I guess I did my job well 😉 Thanks Phillip!
It’s so good. Thank you for sharing 🙂
I’m so happy you liked it! Thanks for the awesome review! 🙂
I love this recipe. trifle is one of my favorites, thanks for sharing this.
Thank yo for the great review! 🙂
Did you thaw your berries before assembling the trifle?
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!
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!
Jan, thank you for the nice review and you are welcome 😄.
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!
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.
Can you clarify is the pudding 5 1 oz packages or 1 5.1 oz package?
Hi Lilly, it is One package that is 5.1 oz.
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..
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.
If using only fresh berries, it can be made tonight. Using frozen berries might make the cake mushy by tomorrows dinner.
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!
Nancy, thank you for such a great review and you are welcome :D.
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!
Wow, yum!! Sounds like the grown up version 🙂
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 :))
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.
Absolutely gorgeous! Everything about this post made me smile.
You’re so nice :). Thanks Rachel!
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
My goodness that sounds amazing. I bet the flavor was fantastic. I’m craving some now; thanks. thanks alot! 😉
Thank you Kat for a great review and great job on improvising :).
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!
That does sound delicious. Thank you so much for sharing that with me! 🙂
Do you put frozen berries directly from freezer or thawed?
I put them in frozen and they thaw pretty quickly as the cake stands.
Thank you! Made this!
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!
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!) 😉
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?
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.
Наташа спасибо большое за ваши вкусняшки☺
И скажите что можно использовать в замен бисквита??
Я думала попробовать зоологическое печенье? Что вы посоветуете?
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. 🙂
can i use lady fingers instead of the cake ??
I’m not sure there is enough moisture in the cake to soften the cookie-hard lady fingers.
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 🙂
Oooh that is a nice touch with the blueberries. I bet it was beautiful!
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!!!!
What a sweet idea to cut out shapes form the cake! I love that!! You’re brilliant Estera! 🙂
Hi, what size trifle bowl did you use? How many quarts?
Hi Nicole, I believe it was a 4 to 4 1/2 Quart. Our trifle bowl has the same dimensions as this one on Amazon.
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!
Inna what a sweet comment. You just made my day too! 🙂 Congrats on baby #3! Any kind of cooking after having a baby a week ago is a great accomplishment in my book! 🙂 I’m so happy you all liked the trifle 🙂
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!
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 🙂
I just wanted to thank you for this recipe! It’s wonderful to find something that’s easy and delicious!
You are welcome Lilit and thank you for the good feedback :).
HI NATASHA, I TRIED MAKING THE TRIFLE BUT FOR SOME REASON THE HEAVY CREAM DOESNT GET FLUFFY? WHAT DO U THINK IT IS?
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?
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.
I’m so glad you liked it 🙂 What kind of fruit did you use? I’m always curious. I’m sure yours was beautiful!
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!
Yes! Great tip! I usually do the same 🙂
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!
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.
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.
It is great if you make it the night before, although I recommend only using fresh fruit if making it ahead of time . 🙂
Can I not use the glaze?
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. 🙂
thanks Natasha for such a quick and yummy dessert 🙂 my family really liked it. I will def make it again 😉
I’m so glad you liked it 🙂 Thank you for the great review!
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?
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).
Aga I found it at the store today, thank you!!!!! Wanna try to do this perfect desert on Sunday.
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…
I’d love to see the photo. If you post it somewhere online, please do tag me!! 🙂
Could I use bananas for this to make a banana cream trifle? What would you suggest different?
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. 🙂
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! 🙂
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.
thank you 🙂
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?
put the powder by itself with the cold milk 🙂
I made this awesome dessert for Christmas. All my family loved it. Thank you for this great recipe.
That’s fantastic! I’m so glad you and your family enjoyed it 🙂
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?
I wonder I your trifle bowl is smaller than mine. I usually use it up.
it probably is smaller thanks for the reply!!
Hi, can I remove the condens milk? Will it affect the taste, texture etc?
Yeah, the texture wont be the same and it won’t be as sweet.
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:)
I’m so glad you all enjoyed the trifle 🙂 I also love how easy this cake is to make! 🙂
yeah, i figured out the problem! I made it again, and it is perfect! thanks!
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!
Did you use instant pudding and the same size?
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
You can definitely use a biskvit cake with this since it is a sponge and it would absorb the juiciness of the berries perfectly.
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?
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! 🙂
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 !
Woohoo!! Isn’t that the best feeling when everyone loves what you made? I’m so glad it was a winner for ya! 🙂
Natasha i love your blog!!! Especially this reciepe, thank u so much for sharing with us!!
You’re welcome 🙂 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 😉
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
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 🙂
I was wondering if u could do variations….like maybe chocolate or coffee flavor?
Chocolate would be awesome, but coffee,… hmmm. I’m not sure if fruit would pair very well with it. Maybe raspberries?
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!! 😀
Well, I appreciate your sweet sweet comment 🙂
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!
You can definitely substitute the cake. Are you making it or buying it somewhere?
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.
Hey Natasha were did you purchase the stand? I live in Everett.. And can’t seem to have anyone know :/
It’s from TJ max. I’ve seen them at FredMeyer and I believe Marshalls.
I will go check that out tomorrow 🙂 thanks for the great recipes I need it for my baptism after party.
Congrats on taking baptism!! God bless you in all you do!
Made it for the 4th and everyone loved it! Thank you for sharing!
I always love to hear a good report :).
Hey natasha, can I use angel food loaf? That’s what walmart has.
Yes, definitely, that is what I used from Fred Meyer 🙂
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.
Did you notice the print friendly 1-2 page recipe format at the bottom of every recipe post?
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.
You are welcome Galina :).
This one was a huge hit at the Mother’s Day celebration 🙂 Everyone wanted this recipe! Very easy to make, didn’t take long at all. Thank you for posting!
Oh I’m so glad you agreed. Wasn’t it easy? And I’m really happy that everyone loved it! 🙂
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?
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!
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.
Oh woah! That is very similar! No vanilla pudding?
Could I just buy angel food cake?
Absolutely, that’s what I did! 🙂
Okay thank you for such quick response. I just thought it had to be blocks! Thanks for getting back to me again!
No problem. I would have replied sooner but I was at work.
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..
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.
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!
Oh, ok that makes sense now 🙂 I hope it works for you this time. It’s an awesome cake!
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?
Hmmmm, are you planning to mix the mascarpone with something else to sweeten it up?
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.
I haven’t tested it with this recipe to be honest so it’s hard to just make something up 😉
Hi Natashathis looks great and I’d love to try it out but I have NO idea what is Angel food 🙁 … Never heard of it.
I live in Germany so things are even more difficult for me to substitute.
please help:).. Thanks
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.
Thanks so much for the quick response! Can’t wait to try it 🙂
Looks so beautiful and delicious!!! Will be trying it tomorrow 🙂 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?
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 🙂
Your cake looks delecious do you know if they carry the angel cake at Walmart?
This cake should be available in most grocery stores.
this looks amazing thanks for sharing :=)
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. 🙂
Was it an instant pudding powder mix? that’s weird; I have no idea why that would happen :-O??
Natasha, I made this trifle today! For some reason my pudding seemed extremely runny even though I did everything correctly?! 🙁 Oh well, the angel food cake tasted really good with berries.
Did you use the large package of pudding? Also, was the milk cold?
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 😎
It’s a very legitimate question 🙂 Yes, you scoop it out with a large spoon 🙂
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…?
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 🙂
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.
Thank you; that’s quite a compliment! 🙂 I hope you love this cake; let me know what you think of it!!
I loved how light it seemed with the angel food cake. I’ll definitely be making this cake all summer long!
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!
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)
I’m glad you like it Lana :).
Hey Natasha , what is stone fruit? And can a biskvit be subbed for the angel food cake? Thanks 🙂
I bet it would be good with biskvit! I mean things like cherries, peaches, apricots,…
Yum. Can pound cake be used instead of angel cake? Thanks.
I think it would work but angel food cake is fluffier and lighter. I would probably use angel food if you had a choice.
Your trifle looks gorgeous! I love how quick and easy it sounds too!
Thank you Rosie :).
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?
I would look in the baking goods section of the store, you can also use your own :).
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.
Awesome!! I’m so glad you both enjoyed it! 🙂
is there something you can substitute for the glaze? i live in germany and i have no idea where to find that here!
You can try making your own, here is the link I found how to make one at home.
You can also try Rote Grueze.
Oh I’ve never worked with that before! Where is it sold?
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!
That’s so easy! Thanks for sharing Dianne 🙂
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! 🙂
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 🙂 Using all fresh berries instead of frozen might buy you an extra day also.
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.
This would look gorgeous on the 4th of the july; a red, white and blue beauty. Thanks for the idea!!! 🙂
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!
Thank you so much Aisha 🙂 I know you’ll love the cake, but I’d still love to hear what you thought of it after trying it!
I love fruit trifles. They are so simple yet so elegant. Beautiful too 🙂
Yes! I was surprised at how easy this was to put together and how great it looked with so little effort!