Angel Food Berry Trifle
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This Angel Food Berry Trifle is everything I love in a dessert—light, fruity, creamy, and borderline too easy to throw together. With fluffy cubes of angel food cake, a vanilla custard that tastes like a hug, and a pile of juicy berries, it’s the kind of showstopper you want front and center at Easter brunch (or any spring gathering).
I first shared this recipe way back in 2014, and it’s been a reader favorite ever since. It’s one of those desserts that feels fancy but takes almost no effort—plus, it never fails to get a “Can I get the recipe?” from the crowd. I make it every Easter, and honestly… sometimes just because I want an excuse to buy berries and whipped cream.
Why You’ll Love This Trifle Recipe
- No Bake, No Fuss – This trifle comes together in 30 minutes flat.
- Lighter Than Air – Thanks to the angel food cake, every bite is soft, fluffy, and never too heavy.
- Perfect for Easter – A total showstopper with all those fresh berries and layers—it’s just as stunning as it is simple.
- Make-Ahead Friendly – Chill it a few hours or overnight. Actually tastes better the next day (hello, flavor fusion).
- Crowd-Pleaser – Feeds 12 and gets rave reviews every single time.
Before You Start
- Angel Food Cake – Store-bought works perfectly fine here—especially if you’re in a rush. Just make sure it’s fresh and fluffy. If you’re feeling ambitious, homemade is a nice touch, but not necessary.
- The Berries – Use the freshest strawberries, raspberries, and blackberries you can find. If they’re out of season, frozen will work in a pinch—just thaw and drain well to avoid watering down your layers.
- Whipped Cream – Cool Whip makes this ultra-easy and holds up well in the fridge. Want to use homemade whipped cream instead? Go for it! Just whip it stiff and add a bit of powdered sugar to help it keep its shape.
- Cream Cheese Layer – Softened cream cheese is key—it blends smoother and faster with the yogurt and sour cream. Don’t skip the vanilla pudding mix—it adds that nostalgic vanilla custard flavor and helps thicken everything beautifully.
- Assembly Tips – Layer loosely—don’t pack the cake or smear the custard too thick. You’re after volume and fluff, not compression. A glass trifle bowl lets those gorgeous layers shine, but any deep dish will do.
- Let it chill! A few hours in the fridge gives all those layers a chance to meld together—plus, it’s one less thing to worry about the day you’re hosting.
Use slightly less milk than the package suggests—I use 1½ cups instead of 2. This gives you a thicker, more stable pudding that won’t ooze all over your layers. Whisk it for about 2 minutes until it’s smooth and thick, then set it aside to firm up while you prep the filling. Trust me, this makes all the difference in the final texture.
Combine the yogurt, sour cream, and cream cheese until it’s lump-free and luscious. Room temp cream cheese helps avoid clumps, so don’t skip that. Once it’s smooth, fold in the pudding and one cup of whipped topping, or you can just mix everything together, you really can’t go wrong here. It should taste like dessert already—tangy, creamy, and lightly sweet.
Layer ⅓ of the cake cubes in a trifle bowl, followed by ⅓ of the creamy filling, half of the remaining whipped topping, and ⅓ of the berries. Repeat the layers once, finishing with the remaining cake, filling, and berries. Keep the layers neat—this dessert is all about showing off.
You can serve it right away, or let it hang out in the fridge for a few hours. It actually gets better as it chills—the flavors cozy up, and the layers set a little more. Top with a few extra berries and fresh mint leaves if you’re feeling fancy (or if someone’s coming over). It’ll look like you spent hours, but we know better.
Frequently Asked Questions
Can I make this ahead?
Yes, and it actually gets better with a little chill time. You can assemble it up to 24 hours in advance—just cover it tightly and refrigerate. The flavors mingle, the cake softens slightly, and it’s even more delicious the next day.
How long will it keep in the fridge?
Stored in an airtight container or covered well with plastic wrap, this trifle will stay fresh in the fridge for up to 3 days. After that, it gets a little too soft for my taste, but it’s still safe to eat.
Can I freeze it?
Nope—trifles are not freezer-friendly. The whipped topping and pudding don’t hold up well once thawed, and the fruit can become mushy. This one’s best enjoyed fresh or chilled from the fridge.
What can I substitute for Cool Whip?
Homemade whipped cream works beautifully. Just whip 1½ cups of heavy cream with a few tablespoons of powdered sugar until soft peaks form. It’s a little extra effort, but the flavor is worth it.
Can I switch up the berries?
Absolutely. Use whatever fresh berries you love or have on hand—blueberries, sliced strawberries, blackberries, raspberries, even cherries. Just make sure they’re ripe and sweet for the best flavor.
Can I use frozen berries?
You can, but with a caveat. Thawed frozen berries release a lot of liquid, which can make your trifle soggy and murky. If that’s all you’ve got, thaw and drain them well first, and maybe use them in just one layer (preferably in the middle) to minimize the sog factor. Fresh is definitely best here for texture and presentation.
Try These Desserts Next
- Lemon Bars
- Cinnabons Cinnamon Rolls
- Sex in a Pan
- Strawberry Rolls with Cream Cheese Icing
- Berry Tart
- Easy Summer Fruit Salad
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Angel Food Berry Trifle
Video
Ingredients
- 1 ounce instant sugar free vanilla pudding (1 package)
- 1½ cups milk
- 1 cup vanilla yogurt
- 6 ounce cream cheese (I used Philadelphia)
- ½ cup sour cream
- 12 ounce whipped cream (I used cool whip)
- 1 angel food cake (prepared and cut into cubes)
- 2 cups strawberries (chopped)
- 2 cups raspberries
- 2 cups blackberries
Before You Begin! If you make this, please leave a review and rating letting us know how you liked this recipe! This helps our business thrive & continue providing free recipes.
Instructions
- In your mixer whisk the milk and pudding mix together for a couple minutes or until firm. Pour into another bowl and set aside.
- In the bowl of your mixer add yogurt, cream cheese and sour cream and beat until smooth. Fold in pudding and 1 cup of the whipped topping.
- Place a third of the angel food cake cubes in a 4 quart trifle bowl. Top with a third of the pudding mixture, half of the remaining whipped topping and a third of the berries. Repeat layers once. Top with remaining cake, pudding and berries.
- Serve immediately or refrigerate.
Notes
- Angel Food Cake – I used a store bought already prepared angel food cake, but you can make your own and use that instead.
- Berries – Fresh is best for that picture-perfect layer and bright flavor. But if you’re in a pinch, frozen berries can work—just thaw and drain them well first so they don’t water down the layers.
- Pudding Tips – Use slightly less milk than the package calls for (I use 1½ cups) to get a firmer pudding that holds its shape better in the layers.
- Layering Tips – Always end with berries on top—they make the trifle look stunning and keep the top from drying out. Garnish with mint for a little flair if you’re feeling fancy.
- Make Ahead – This dessert is a dream for prep—assemble up to 24 hours in advance. The flavors get even better after chilling.
- Storage – Cover and refrigerate for up to 3 days. After that, the cake gets too soggy. This is not a freezer-friendly dessert—stick to the fridge!
Nutrition Information
Notice: Nutrition is auto-calculated for your convenience. Where relevant, we recommend using your own nutrition calculations.
Originally posted April 2014. Updated with new photos, process photos and video.
