Berry Trifle
Layers of angel food cake, juicy blueberries and strawberries, and whipped topping — a make-ahead dessert that's as easy as it is pretty.
- Prep Time
- 15 min
- Cook Time
- 0 min
- Total Time
- 15 min
- Servings
- 12 servings
Whenever we're getting the family together for a summer cookout, I want a dessert that's cold, light, and doesn't require me to babysit an oven. This trifle checks every box — it comes together in about five minutes flat once your fruit is thawed.
Letting it rest in the fridge for a couple of hours is the real secret here. That resting time lets all those berry juices soak into the angel food cake, so every bite is soft, sweet, and packed with flavor. Red, white, and blue never looked so easy.
Ingredients
- 14 oz. angel food cake
- 12 oz. frozen blueberries, thawed
- 1 lb. frozen sliced strawberries, thawed
- 2 (8 oz.) containers frozen whipped topping, thawed
- Fresh blueberries and strawberries, for garnish (optional)
Instructions
- 1Tear half of the angel food cake into pieces and layer into the bottom of a trifle dish.
- 2Spoon the thawed blueberries, along with their juice, on top of the cake layer.
- 3Spread one container of whipped topping over the blueberries.
- 4Tear the remaining angel food cake into pieces and layer on top of the whipped topping, followed by the strawberries and their juice, then the remaining container of whipped topping.
- 5Garnish with fresh strawberries and blueberries, if desired.
- 6Cover with plastic wrap and refrigerate for at least 2 hours before serving. Store in the refrigerator for up to 1 week.
