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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 Kravchuk
Hi! I'm Natasha Kravchuk. Here you'll find delicious, trusted recipes with easy step-by-step photos and videos. 
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!