Mixed Berry and Angel Food Trifle Recipe

If you’re looking for a show-stopping dessert that’s as delicious as it is beautiful, look no further than this Mixed Berry and Angel Food Trifle. This recipe combines the light, airy texture of angel food cake with the rich creaminess of a homemade vanilla pudding whipped cream, all punctuated by the vibrant flavors of mixed berries. It’s perfect for any occasion, whether it’s a casual family gathering or an elegant dinner party. Plus, it’s surprisingly easy to assemble!

Ingredients

Servings: 8-12

• 2 cups (1 pint) Heavy Whipping Cream, very cold
• 2 12 oz angel food cake blocks (available at most grocery stores)
• 1 cup cold milk, any kind (whole milk recommended for richness)
• 5.1 oz package instant vanilla pudding
• 14 oz can sweetened condensed milk, refrigerated
• 2 lbs berries (feel free to substitute with stone fruits if desired):
  • 1 lb fresh strawberries, sliced
  • 16 oz bag frozen mixed berries, partially thawed
• Strawberry Fruit Glaze, found near fresh berries in grocery stores

Instructions

For the Cream:

1. Whip the Cream: In a large mixing bowl, beat the very cold whipping cream on the highest speed for about 3 minutes or until it becomes fluffy and stiff peaks form. Place it in the refrigerator until you’re ready to use it.

2. Make the Pudding Mixture: In a medium bowl, whisk together 1 cup of cold milk and the instant vanilla pudding until well blended. Then, whisk in the can of refrigerated sweetened condensed milk until the mixture is smooth. Gently fold in the whipped cream until well incorporated. Keep in the refrigerator until assembly.

Assembling the Trifle:

1. Prepare the Cake: Chop the angel food cake into 1-inch cubes.

2. Layer the Ingredients: Begin by placing 1/3 of the cake cubes at the bottom of your trifle bowl.

3. Add the Cream: Spread 1/3 of the cream mixture evenly over the cake cubes.

4. Layer the Fruit: Add 1/4 of the fresh and partially thawed frozen berries. If you’re feeling artistic, arrange the strawberries along the walls of the bowl for a pretty presentation.

5. Add Glaze: Spread a thin layer of strawberry fruit glaze over the fruit.

6. Repeat: Continue layering cake, cream, fruit, and glaze until you have three complete layers of cake.

7. Top with Fruit: Use the remaining fruit to create an abundant, decorative top layer. Brush a thin layer of glaze over the top for a glossy finish.

8. Chill: Refrigerate the trifle for at least 2 hours before serving. This allows the flavors to meld together beautifully.

Tips for Success

• Chill Ingredients: Ensure that your whipping cream and condensed milk are very cold before you begin. This helps achieve the perfect whipped cream consistency.
• Presentation: Use a clear trifle bowl to showcase the beautiful layers. If you don’t have a trifle bowl, a large glass bowl will work just fine.
• Fruit Substitutions: While this recipe uses strawberries and mixed berries, feel free to get creative with the fruits you have on hand. Peaches, raspberries, or blueberries would also complement the flavors well.

Nutrition Disclosure

This recipe is a delicious indulgence that combines various components, each contributing to its overall flavor and texture. Please note that nutritional values can vary based on the specific brands and types of ingredients used. For those who require detailed nutritional information, consider using a nutrition calculator with the exact ingredients you plan to use.

Enjoy this Mixed Berry and Angel Food Trifle as a delightful treat that will impress both the eyes and the palate. Whether you’re serving it at a festive holiday gathering or a casual weekend brunch, it’s sure to be a crowd-pleaser!

Mixed Berry and Angel Food Trifle

This delightful trifle combines the lightness of angel food cake with the richness of cream and the freshness of mixed berries.

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Prep Time 20 minutes mins

Chill Time 30 minutes mins

Total Time 20 minutes mins

Servings: 8 servings

Course: Dessert

Cuisine: American

Calories: 350

Ingredients Equipment Method Notes

Ingredients

  

Cream

• 473 ml Heavy Whipping Cream, very cold
• 1 cup cold milk, any kind whole milk recommended
• 5.1 oz package instant vanilla pudding
• 14 oz sweetened condensed milk, refrigerated

Cake and Berries

• 2 blocks angel food cake store-bought or homemade
• 1 lb fresh strawberries, sliced
• 16 oz frozen mixed berries, partially thawed
• 1 cup Strawberry Fruit Glaze sold next to fresh berries

Equipment

• Trifle Bowl

Method

 

1. 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.
3. Chop your angel food cake into 1″ cubes and place 1/3 of them into the bottom of your trifle bowl.
4. Add 1/3 of your cream and spread around somewhat evenly.
5. Add 1/4 of your fresh/frozen fruit. Arrange the strawberries around the walls of the bowl if desired.
6. Spread a thin layer of glaze over the fruit.
7. Repeat steps 3-6 until you have 3 layers of cake.
8. Arrange your remaining fruit over the top of your cake and brush a thin layer of glaze over the fruit.

Notes

For a more decorative presentation, place the trifle in a glass bowl to showcase the beautiful layers. You can substitute the berries with other fruits like peaches or nectarines.