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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
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
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:
- 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 .
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!