Ingredients
Cake Base
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1 angel food cake (store-bought or homemade)
Or substitute with pound cake or sponge cake.
Berries (Red & Blue)
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1 pint strawberries, hulled and sliced
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1 pint raspberries
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1 pint blueberries
Cream Layer
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2 cups heavy whipping cream
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1/2 cup powdered sugar
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1 tsp vanilla extract
Or substitute with 16 oz of store-bought whipped topping (Cool Whip).
Optional Additions
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Vanilla pudding (for an extra creamy layer)
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White chocolate chips or shavings
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Lemon zest
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Mint leaves for garnish
Instructions
Step 1: Prepare the Cake
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Cut the angel food cake into 1-inch cubes.
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Set aside in a large bowl for easy layering.
Step 2: Make the Whipped Cream
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In a chilled mixing bowl, beat the heavy cream until soft peaks form.
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Add powdered sugar and vanilla, then beat until stiff peaks form.
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Taste and adjust sweetness if needed.
If using store-bought whipped topping, simply thaw and use as is.
Step 3: Prep the Berries
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Wash and dry all berries thoroughly.
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Slice strawberries into halves or quarters, depending on size.
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Leave blueberries and raspberries whole.
Step 4: Build the Trifle
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In a large clear trifle dish or glass bowl, layer 1/3 of the cake cubes at the bottom.
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Add a layer of whipped cream (about 1/3).
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Scatter a mix of strawberries and raspberries (red layer).
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Add another cake layer, followed by cream, then blueberries (blue layer).
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Repeat one final layer with cake, cream, and a mix of berries on top.
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Garnish with extra whipped cream, berries, and mint leaves.
Notes
Assemble no more than 6–8 hours before serving for best texture. Leftovers last about 2 days in the fridge but will soften over time.