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Light Berry Trifle with Angel Food Cake

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A quick and easy no-bake dessert featuring layers of airy angel food cake, fresh mixed berries, and lightly sweetened whipped cream. Perfect for summer gatherings and light indulgence.

Ingredients

Scale
  • 1 store-bought or homemade angel food cake (about 10 ounces / 280 grams), torn into bite-sized pieces
  • 3 cups (450 grams) fresh mixed berries (strawberries hulled and sliced, blueberries, raspberries, blackberries)
  • 1 cup (240 ml) heavy whipping cream, chilled
  • 2 tablespoons (25 grams) powdered sugar
  • 1 teaspoon (5 ml) vanilla extract
  • 1 tablespoon (15 ml) fresh lemon juice
  • Optional: 2 tablespoons (30 ml) berry liqueur or fruit juice for soaking the cake pieces

Instructions

  1. Prepare the berries: In a medium bowl, gently toss the mixed berries with fresh lemon juice and, if using, the berry liqueur or fruit juice. Let them sit for about 10 minutes to meld flavors and release juices.
  2. Whip the cream: Pour the chilled heavy cream into a large mixing bowl. Add powdered sugar and vanilla extract. Beat on medium-high speed with an electric mixer or whisk until soft peaks form, about 3-5 minutes. Stop before overwhipping.
  3. Break up the angel food cake: Tear or cut the cake into bite-sized pieces (1 to 1.5 inches). Lightly drizzle with some berry juice if desired and let soak for 2-3 minutes.
  4. Assemble the trifle: In a trifle bowl, layer angel food cake pieces evenly at the bottom, followed by a layer of berry mixture including some juice, then a generous layer of whipped cream. Spread gently with a spatula.
  5. Repeat layering cake, berries, and whipped cream until all ingredients are used, finishing with a whipped cream layer on top (about 3 layers total).
  6. Garnish the top with whole berries or a sprig of fresh mint. Cover and refrigerate for at least 2 hours before serving.
  7. Serve: Scoop portions ensuring all layers are included. Enjoy immediately for best texture. Store leftovers covered in the fridge for 1-2 days.

Notes

Keep all ingredients cold for best whipped cream texture. Do not overwhip cream to avoid graininess. Tear cake pieces instead of slicing for better juice absorption. Chill trifle at least 2 hours before serving. Leftovers keep well for 1-2 days refrigerated. For dairy-free option, substitute heavy cream with coconut cream and use dairy-free cake. Frozen berries can be used if thawed and drained.

Nutrition

Keywords: berry trifle, angel food cake, no-bake dessert, summer dessert, light dessert, easy dessert, fresh berries, whipped cream

Find it online: https://hungermind.com/light-berry-trifle-with-angel-food-cake-easy-no-bake-dessert-recipe/