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Berry Trifle Recipe

Easy Berry Trifle Recipe with Angel Food Cake

Rahat
This stunning no-bake berry trifle features layers of fluffy angel food cake, rich cream cheese whipped cream, and vibrant fresh berries. Perfect for summer entertaining with beautiful red, white, and blue colors that make any gathering special.
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Prep Time 25 minutes
Chilling Time 2 minutes
Total Time 27 minutes
Course Dessert
Cuisine American
Servings 10 people
Calories 385 kcal

Equipment

  • 13-14 cup trifle bowl
  • electric hand mixer
  • Large mixing bowls (2)
  • Sharp knife
  • Cutting board

Ingredients
  

For the Cake Layer

  • 1 (13-16 oz) store-bought angel food cake
  • 3 tablespoons fresh lemon juice
  • 1½ teaspoons lemon zest
  • 3 tablespoons honey

For the Cream Layer

  • 3 cups heavy cream, well chilled
  • 12 oz cream cheese, softened
  • 1¼ cups powdered sugar
  • 2 teaspoons vanilla extract

For the Berry Layer

  • 16 oz fresh strawberries, hulled and sliced
  • 18 oz fresh blueberries
  • 6 oz fresh raspberries, optional
  • 2 tablespoons granulated sugar
  • Fresh mint sprigs for garnish, optional

Instructions
 

  • Slice angel food cake into ¾-inch thick slices using a serrated knife. In a small bowl, whisk together lemon juice, lemon zest, and honey until well blended. Brush mixture over both sides of each cake slice, then cut into ¾-inch cubes.
  • In a large mixing bowl, whip cold heavy cream with electric mixer on medium speed until slightly thickened, about 2 minutes. Increase to high speed and continue whipping until very stiff peaks form that hold their shape completely.
  • In a separate large bowl, beat softened cream cheese with powdered sugar and vanilla extract on low speed until blended. Increase to high speed and beat until light and fluffy, about 2-3 minutes.
  • Gently fold whipped cream into cream cheese mixture using a rubber spatula. Work in thirds, folding just until combined to maintain volume. Be careful not to overmix.
  • Hull and slice strawberries into ¼-inch pieces. Place in bowl with granulated sugar, toss gently, and let sit 10 minutes. Rinse blueberries and raspberries, then pat completely dry. Reserve ¾ cup blueberries for final garnish.
  • In trifle bowl, layer half of angel food cake cubes evenly at bottom. Place pieces around edges first for visual appeal, then fill center. Sprinkle half of remaining blueberries over cake layer.
  • Spread half of cream cheese mixture over blueberries, creating even layer that reaches edges. Top with layer of half the macerated strawberries, including some accumulated juices.
  • Continue with remaining cake cubes, blueberries, cream mixture, and strawberries. Leave space in center of final strawberry layer for garnish berries.
  • Top with reserved blueberries and fresh raspberries in center. Garnish with mint sprigs if using. Cover tightly with plastic wrap and refrigerate for at least 2 hours before serving to allow flavors to meld.

Notes

For best results, use berries that are in season for maximum sweetness. The trifle is best served within 24 hours but will keep covered in the refrigerator for up to 3 days. If you don't have a trifle bowl, use any large clear glass bowl or create individual servings in 8-oz glasses. The lemon-honey glaze prevents the cake from becoming soggy while adding extra flavor.

Nutrition

Calories: 385kcalCarbohydrates: 32gProtein: 6gFat: 26gSaturated Fat: 16gCholesterol: 78mgSodium: 180mgPotassium: 285mgFiber: 3gSugar: 28g
Keyword angel food cake, berry trifle, no-bake dessert, patriotic dessert, summer dessert
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