My 4 ingredient Berry Trifle recipe uses store bought angel food cake, whipped topping, and lots of fresh blueberries and strawberries. This is dessert comes together in minutes and is perfect for entertaining during the summer months.
I’ve been making this Berry Trifle for over a decade now. I love this trifle because it has just 4 ingredients. That’s it. Super simple to put together, and your guest will be WOWed with the presentation. A berry triffle is my go-to dessert recipe during the summer months. It tastes similar to my Angel Lush Cake, but without the vanilla/pineapple filling and layers of cake on a plate.
Table of contents
Ingredients
- Angel Food Cake – I like to purchase a store bought cake. You can easily make one if you’d like.
- Whipped Cream – When I don’t have the time to make my own fresh whipped cream I will use Cool Whip for this recipe.
- Berries – I love to use a mix of strawberries and blueberries for this berry triffle cake. However, you can use blackberries and even raspberries too.
Directions
Slice the store-bought angel food cake horizontally in thirds. Then slice the cake into pieces to be layered in the trifle bowl.
Place one layer of angel food cake on the bottom of the trifle bowl. Then layer with one third of the cool whip, and ½ cup of the chopped strawberries and blueberries.
Next, add another layer of angel food cake on top of the fresh berries. Followed by another third of the Cool Whip. Smooth with a spatula, then add another layer of fresh berries.
Lastly, place the last layer of angel food cake and the remaining Cool Whip. Spread so that the Cool Whip just covers the angel food cake. Layer the remaining berries on top. Refrigerate for at least a half hour. Enjoy within 2-4 hours of making the trifle.
FAQs
This berry trifle feeds at least 6 adults if not 10 total (including kids). It all depends on how large of a serving you dish out.
Yes, you can make the trifle the day before. I actually like to let my trifle sit for a few hours and recommend serving anytime between 4 and 24 hours after the trifle is made. If you are waiting to serve the next day I would suggest holding off on adding the top whipped cream layer and berries until just before serving.
You can layer your trifle however you please. You will typically find layers of cake pieces, custard, fresh fruit, jelly or cream. In this trifle you have layers of cake, whipped cream, and fresh berries.
Tips & Tricks
Here are all my favorite tips and tricks whenever I make a summer berry triffle.
- Whipped Cream – I have used both fresh homemade whipped cream and Cool Whip works best for this recipe. I’ve never tested this recipe canned whipped cream nor do I think it could hold up over time (it’s not stiff enough).
- Berries – Fresh berries work best for this recipe.
- Angel Food Cake – You can spend additional time making a fresh homemade angel food cake, but I’ve found that a high-quality store bought angel food cake is fine.
- Layering – You can mix the berries together or you can do individual rows of blueberries split between cake and whipped cream.
- Cake Topper – When I originally published this recipe I made the cutest patriotic cake topper.
Berry Recipes
Still craving berries? Try these other berry recipes.
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Berry Trifle
Equipment
- Trifle Bowl
Ingredients
- 1 store-bought angel food cake
- 2 – 8 oz. tubs of Cool Whip
- 1 pint strawberries chopped
- 2 pints blueberries
Instructions
- Slice the store-bought angel food cake horizontally in thirds. Then slice the cake into pieces to be layered in the trifle bowl.
- Place one layer of angel food cake on the bottom of the trifle bowl. Then layer with one third of the Cool Whip, and ½ cup of the chopped strawberries and blueberries.
- Next, add another layer of angel food cake on top of the fresh berries. Followed by another third of the Cool Whip. Smooth with a spatula, then add another layer of fresh berries.
- Lastly, place the last layer of angel food cake and the remaining Cool Whip. Spread so that the Cool Whip just covers the angel food cake. Layer the remaining berries on top. Refrigerate for at least a half hour. Enjoy within 2-4 hours of making the trifle.
Notes
- Whipped Cream – I have used both fresh homemade whipped cream and Cool Whip works best for this recipe. I’ve never tested this recipe canned whipped cream nor do I think it could hold up over time (it’s not stiff enough).
- Berries – Fresh berries work best for this recipe. You can even use blackberries or even raspberries for this recipe.
- Angel Food Cake – You can spend additional time making a fresh homemade angel food cake, but I’ve found that a high-quality store bought angel food cake is fine.
- Layering – You can mix the berries together or you can do individual rows of blueberries split between cake and whipped cream.
- Cake Topper – When I originally published this recipe I made the cutest patriotic cake topper.
Nutrition
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oh yum, Katie!! It looks delicious! And, healthy!!
It’s so good, Barbara! Hope you give it a try soon!