Can I use a different type of cake for this berry trifle?

Yes, you can substitute angel food cake with other types of cakes such as pound cake or sponge cake. These alternatives work just as well, but angel food cake provides a lighter texture, which complements the creamy layers of the trifle.

How far in advance can I make this berry trifle?

You can prepare the berry trifle the night before and store it in the fridge until ready to serve. In fact, letting it sit overnight allows the flavors to meld together and enhances the texture, making it an ideal make-ahead dessert.

Can I use frozen berries instead of fresh ones?

While fresh berries are recommended for their vibrant color and flavor, you can use frozen berries in a pinch. Just make sure to thaw and drain the berries well to avoid excess liquid that could make the trifle soggy.

How do I make this berry trifle gluten-free?

To make this berry trifle gluten-free, simply swap out the angel food cake for a gluten-free cake or sponge cake. You can find gluten-free options at most grocery stores, or you can even make your own gluten-free cake if preferred.

Berry Trifle Recipe: Easy, 5 Ingredients

Name: Berry Trifle
Prep time: 20 min
Total time: 1 h 20 min
Cuisine: American
Ingredients: 1 angel food cake (homemade or store-bought); 1 3.4 oz. instant vanilla pudding mix; 1 ½ cups milk; 12 oz. light whipped topping (Cool Whip); 1 lb. fresh strawberries (sliced); 1 pint fresh blueberries; ½ cup fresh raspberries

Description

This berry trifle is a delicious layered dessert made with light angel food cake, creamy pudding, and fresh berries. It is the perfect summer treat, offering a refreshing mix of flavors and textures that will delight everyone at your gathering.

Ingredients

Scale

1 angel food cake (homemade or store-bought)
1 3.4 oz. instant vanilla pudding mix
1 ½ cups milk
12 oz. light whipped topping (Cool Whip)
1 lb. fresh strawberries (sliced)
1 pint fresh blueberries
½ cup fresh raspberries

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Instructions

Cut the angel food cake into bite-sized pieces.
Beat the instant vanilla pudding mix and milk with a hand mixer until smooth. Fold in the whipped topping with a rubber spatula.
Spoon ⅓ of the pudding mixture into the bottom of a trifle bowl.
Add a layer of sliced strawberries and blueberries.
Top with half of the angel food cake cubes.
Repeat the layers: add another ⅓ of the pudding mixture, followed by more fruit and the remaining cake cubes.
Finish with the remaining pudding mixture on top.
Refrigerate the trifle for 1-2 hours to allow the flavors to meld together.
Before serving, top with the remaining fresh fruit, including raspberries and additional strawberries and blueberries.

Notes

This dessert can be made a day in advance and stored in the fridge.
If you don’t like Cool Whip, you can use homemade whipped cream instead by beating heavy cream with powdered sugar until soft peaks form.
For a gluten-free option, substitute angel food cake with a gluten-free cake.
Feel free to mix and match other berries based on your preferences or availability.

Prep Time: 20 minutes
Cook Time: 0 minutes
Category: Dessert
Method: No-Bake
Cuisine: American

Nutrition

Serving Size: 1 serving
Calories: 180 kcal
Sugar: 20g
Sodium: 50mg
Fat: 7g
Saturated Fat: 3g
Unsaturated Fat: 4g
Trans Fat: 0g
Carbohydrates: 30g
Fiber: 3g
Protein: 2g
Cholesterol: 20mg