Ingredients
Scale
Cake Layer:
- 1 (10-inch) angel food cake or pound cake, cubed
or use 4 cups of cake cubes
Cream Layer:
- 2 cups heavy whipping cream
- 1/4 cup powdered sugar
- 1 teaspoon vanilla extract
Alternative option:
- 2 1/2 cups prepared whipped topping (e.g., whipped coconut cream or dairy-free option)
Fruit Layer:
- 1 1/2 cups strawberries, hulled and sliced
- 1 1/2 cups blueberries
- 1 teaspoon lemon juice (to keep fruit fresh)
Instructions
- Prepare the Cake
Cut angel food cake or pound cake into 1-inch cubes. Set aside. - Whip the Cream
In a large mixing bowl, whip heavy cream with powdered sugar and vanilla extract until soft peaks form. Do not over-whip. - Prep the Fruit
Wash and slice strawberries. Rinse blueberries. Toss all berries lightly with lemon juice. - Layer the Trifle
In a large trifle dish or glass bowl:-
Add a layer of cake cubes
-
Spread a layer of whipped cream
-
Add a layer of mixed berries
Repeat layers until the dish is full, finishing with a cream layer.
-
- Decorate
Top with remaining berries. Optionally, garnish with mint leaves or star-shaped fruit cutouts. - Chill and Serve
Cover and refrigerate for at least 2 hours before serving to allow the flavors to meld.
Notes
- For best presentation, use a clear trifle dish or large glass bowl.
- Make individual servings in mason jars or dessert cups for parties.
- Substitute cake with gluten-free or low-sugar options to fit dietary needs.
- Use stabilized whipped cream if preparing more than 12 hours in advance.
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 cup (approx. 180–200g)
- Calories: 310
- Sugar: 26g
- Sodium: 150mg
- Fat: 17g
- Saturated Fat: 10g
- Unsaturated Fat: 6g
- Trans Fat: 0 g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 45mg
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