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