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.
- 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.
Serving: 0.5c | Calories: 280kcal | Carbohydrates: 61g | Protein: 6g | Fat: 4g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Cholesterol: 9mg | Sodium: 260mg | Potassium: 300mg | Fiber: 4g | Sugar: 37g | Vitamin A: 170IU | Vitamin C: 46mg | Calcium: 113mg | Iron: 1mg