If you’re looking for a crowd-pleasing, make-ahead dessert that looks stunning in a trifle bowl but takes minimal effort, this Berry Trifle with Angel Food Cake is exactly what you need.

Fluffy whipped cream, layers of soft angel food cake, fresh and frozen berries, sweet glaze, and creamy vanilla pudding come together in a dessert that’s equal parts beautiful and delicious.

Why You’ll Love This Recipe

No baking required – Perfect for summer or quick prep

Feeds a crowd – Great for potlucks, holidays, or BBQs

Light and fruity – But still incredibly satisfying

Looks gorgeous in a glass bowl – Impressive presentation

Easily customizable – Use any berries or even stone fruits

Make-ahead friendly – Chill until ready to serve

What You’ll Need (Ingredient Highlights)

This trifle comes together with just a few grocery store staples:

Heavy Whipping Cream – For rich, fluffy homemade whipped cream

Instant Vanilla Pudding – Helps create the creamy, stable filling

Sweetened Condensed Milk – Adds sweetness and creaminess

Angel Food Cake – Light and airy base, store-bought is perfect

Milk – Helps set the pudding mixture

Berries – Fresh strawberries + frozen mixed berries for flavor and texture

Strawberry Glaze – Adds shine and sweetness, ties the fruit layers together

Pro Tips Before You Start

Use very cold cream and condensed milk – Whips up faster and holds better

Partially thaw frozen berries – Still slightly firm, so they don’t get mushy

Cut cake into 1-inch cubes for consistent layering

Make the cream base first and refrigerate—it helps with firm assembly

Use a glass bowl if possible—it shows off the gorgeous layers

How to Make Berry Trifle with Angel Food Cake

Step 1 – Make the Whipped Cream Base

Pour 2 cups cold heavy whipping cream into a large mixing bowl.

Beat on high speed with a hand mixer or stand mixer until stiff peaks form, about 3 minutes.

Set in the fridge while you prepare the rest.

Step 2 – Prepare the Cream Layer

In another bowl, whisk together:

1 cup cold whole milk

1 (5.1 oz) package instant vanilla pudding
Whisk until smooth and slightly thickened. Add:

1 can (14 oz) sweetened condensed milk, cold from the fridge
Whisk again until fully combined.

Gently fold in the whipped cream using a spatula until smooth.

Cover and refrigerate while you prep the fruit and cake.

Step 3 – Cut the Cake

Slice 2 blocks of store-bought angel food cake into 1-inch cubes. T

ry to keep pieces even for better layering.

Step 4 – Prepare the Berries

Slice 1 lb of fresh strawberries

Partially thaw a 16 oz bag of frozen mixed berries in the fridge

Set aside Strawberry Fruit Glaze (store-bought, usually near the berries in the produce section).

Step 5 – Layer the Trifle

In a large glass trifle bowl, assemble as follows:

Layer 1/3 of the cake cubes into the bottom.

Spoon over 1/3 of the cream mixture, spreading gently.

Add a portion of the berries – try pressing strawberry slices along the bowl edge for a decorative touch.

Drizzle or brush on a thin layer of strawberry glaze over the berries.

Repeat this process three times total, ending with a final layer of cream and a generous topping of berries.

Step 6 – Garnish & Chill

Arrange your remaining fruit over the top to make it extra pretty and brush with a bit more glaze for shine.

Cover and refrigerate at least 2 hours (or overnight) to let the layers set and flavors meld.

What to Serve It With

This trifle is a showstopper on its own, but if you’re serving a full spread, pair it with:

Grilled chicken or salmon – Makes a light summer dinner complete

Lemonade or iced tea – Bright drinks to match the fruity flavors

Fresh mint sprigs – As garnish or alongside for a herbal finish

Shortbread cookies or ladyfingers – Serve on the side for a little crunch

Variations / Substitutions

Use stone fruit – Sliced peaches, nectarines, or plums are amazing

Make it tropical – Try pineapple, mango, and coconut cream

Go chocolate – Swap vanilla pudding for chocolate and use chocolate glaze

Try pound cake or sponge cake instead of angel food

Make individual servings – Use mason jars or parfait glasses

Use Cool Whip for the cream layer if short on time (though homemade tastes better)

Storage & Leftovers

Refrigerate: Cover tightly and store for up to 3 days

Not freezer-friendly: The cream and fruit don’t thaw well

Make-ahead: Assemble the night before for a fully set trifle

Best served chilled: Bring straight from fridge to table

FAQs

Can I use store-bought whipped topping?
Yes! While homemade whipped cream tastes best, Cool Whip or other whipped toppings work for convenience.

Can I freeze berry trifle?
Not recommended—the fruit and cream don’t thaw well and can become watery or grainy.

Can I use other cake types?
Absolutely. Pound cake, sponge cake, or ladyfingers all work beautifully.

How far in advance can I make it?
You can assemble it up to 24 hours in advance.

The longer it chills, the more the flavors blend.

Can I add a layer of jam or preserves?
Yes—thin layers of berry jam between cake and cream add great flavor and help anchor layers.

What size trifle bowl do I need?
A 4 to 5-quart bowl works best for this recipe to hold all three layers and toppings.

Can I use only fresh or only frozen berries?
Yes, but use thawed and drained frozen berries, or adjust for texture if using only fresh.

Final Thoughts

This Berry Trifle with Angel Food Cake is the ultimate no-bake dessert.

It’s creamy, fruity, light, and layered with beautiful textures and colors.

for summer holidays, brunch, BBQs, or whenever you need something fast and crowd-friendly that still looks stunning on the table.

Every spoonful is a taste of sunshine!