Berry Angel Dessert

This heavenly berry trifle stands out as a top summer treat that'll wow everyone at cookouts and family events without making you sweat in the kitchen for ages. The mix of fluffy angel food cake, smooth pudding, and juicy berries comes together in a knockout dessert that's actually super easy to put together.

I whipped up this trifle for the first time at my kid's graduation bash when I wanted something fancy but was running tight on time. The whole thing got gobbled up in seconds, and these days it's my go-to sweet treat that everyone asks for during berry season.

Ingredients

• Angel food cake: Its airy, cloud-like feel drinks up the flavors while keeping everything nice and light
• Instant vanilla pudding mix: Makes a speedy and reliable creamy section
• Milk: Full-fat gives you the creamiest pudding, though 2% works in a pinch
• Light whipped topping: Adds fluffiness and helps the cream layers hold their shape
• Fresh strawberries: Go for completely red ones with no white tops for maximum taste
• Fresh blueberries: Pick plump ones with that dusty blue coating that shows they're fresh
• Fresh raspberries: Mainly used on top since they're fragile but look amazing as decoration

Step-by-Step Instructions

Prepare the cake:

Slice the angel food cake into 1inch chunks with a serrated knife using light back and forth motions. Don't push down too hard or you'll squish all the air out of this wonderfully fluffy cake.

Create the cream mixture:

Grab a big glass bowl and mix the pudding powder and milk with an electric mixer for about 2 minutes until it's totally smooth. Then carefully fold in the whipped topping with a rubber spatula using gentle, broad strokes to keep as much fluffiness as possible.

Begin layering:

Scoop a third of your pudding mix into the bottom of a see-through trifle dish, smoothing it out with the back of a spoon to make a nice flat base. This bottom layer sets up your whole dessert.

Add first fruit layer:

Put down a layer of cut strawberries and blueberries on top of the pudding, pushing some against the glass so they show from outside. The bright red and blue colors pop beautifully against the white cream.

Add first cake layer:

Softly place half of your cake chunks on top of the fruit, spreading them out evenly but not cramming them in. The cake will soak up moisture from everything around it.

Continue layering:

Add another third of your pudding mix followed by more pretty fruit. This middle section will be visible through the bowl, so take your time making it look good.

Final cake layer:

Add the rest of your cake pieces, making a level layer that'll hold up your final topping.

Finish with cream:

Spread what's left of your pudding mix across the top, making a smooth surface for decorating. You can use your spoon to make some little waves if you want.

Chill to set:

Put the whole thing in the fridge for 12 hours so all the flavors can mix together and the cake gets a bit soft as it soaks up the wetness from the cream and fruit.

Decorate before serving:

Right before you serve it, arrange the raspberries and leftover strawberries and blueberries on top in a pretty pattern. These fresh berries on top really make the dessert pop.

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I love seeing how people react when I bring this trifle to the table. My grandma always said we eat with our eyes first, and this dessert proves her point every single time. The way you can see all those colorful berries through the glass bowl makes everyone go "wow" before they even taste it, though it's so easy to make.

Make-Ahead Tips

This trifle actually gets better after sitting in the fridge a while. You can put the whole thing together except for the berries on top up to 24 hours before you need it. I'd wait to add those final berries until right before serving so they look super fresh. If you need to plan even further ahead, you can get all the parts ready separately and just assemble everything on the day of your party.

Ingredient Substitutions

Angel food cake makes the fluffiest version of this treat, but pound cake or regular layer cake work great too. For more flavor kick, try cheesecake pudding instead of vanilla. During winter when fresh berries cost too much and don't taste as good, you can use thawed frozen berries that you've drained well. Just try to save a few fresh ones for the top if you can.

Serving Suggestions

This trifle looks best in a glass trifle bowl where everyone can see the layers, but serving it in little glasses or mason jars works great for dinner parties too. Want to make it extra special? Put out a small pitcher of berry sauce on the side. You can make a quick sauce by blending some extra berries with sugar and straining it if you want it smooth.

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This sweet treat brightens up any get-together and looks just as good as it tastes.

Frequently Asked Questions

→ Can I use a pre-made angel cake?

Of course! Pre-made angel cake saves effort and still tastes amazing in this dessert.

→ Can I replace boxed pudding mix?

Definitely! Go for homemade vanilla pudding if you prefer to make it from scratch.

→ How early can I assemble this dish?

You can put the trifle together one day ahead. Chill it in the fridge but save the berry topping for just before serving.

→ Are frozen berries a good substitute?

Fresh ones work best, but frozen berries are fine in a pinch. Just thaw them and drain off extra liquid before using.

→ Is there a substitute for whipped topping?

Swap it for some homemade whipped cream if you’d like a fresher, more natural taste.