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Light and Luscious Triple Berry Trifle Recipe Easy Homemade Dessert with Angel Food Cake

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A light and airy trifle featuring layers of angel food cake, fresh triple berries, and homemade whipped cream. This dessert is quick to assemble, perfect for any occasion, and balances sweetness with tart berry flavors.

Ingredients

Scale
  • 10 ounces angel food cake, cut into 1-inch cubes
  • 1 cup fresh raspberries (or thawed if frozen)
  • 1 cup fresh blueberries
  • 1 cup fresh strawberries, sliced
  • 1 1/2 cups heavy whipping cream, cold
  • 3 tablespoons powdered sugar
  • 1 teaspoon pure vanilla extract
  • 2 tablespoons lemon curd or 1 teaspoon fresh lemon zest (optional)
  • 1/2 cup berry jam or preserves, gently warmed (optional)

Instructions

  1. Chill your mixing bowl and beaters in the freezer for 10 minutes.
  2. Pour 1 1/2 cups of cold heavy cream into the bowl, add 3 tablespoons powdered sugar and 1 teaspoon vanilla extract.
  3. Beat on medium-high speed until soft peaks form, about 3-5 minutes. Avoid overbeating.
  4. Rinse raspberries, blueberries, and strawberries. Slice strawberries thinly and remove green tops. Pat all berries dry.
  5. Slice angel food cake into roughly 1-inch cubes.
  6. In a trifle bowl, layer angel food cake cubes at the bottom.
  7. Spoon a generous layer of whipped cream over the cake and smooth gently.
  8. Add a mixed layer of the triple berries evenly over the cream.
  9. Drizzle warmed berry jam or lemon curd over the berries if using.
  10. Repeat layering cake, whipped cream, berries, and optional drizzle until the bowl is filled, aiming for 3-4 layers.
  11. Finish with a final layer of whipped cream and decorate with whole berries and a sprinkle of lemon zest.
  12. Cover the trifle with plastic wrap and refrigerate for at least 2 hours or overnight.
  13. Serve chilled, spooning into bowls or glasses to include layers of cake, cream, and berries.

Notes

Chill mixing bowl and beaters before whipping cream for best results. Avoid overbeating whipped cream to prevent graininess. Use fresh berries when in season for best flavor; thaw and drain frozen berries well to avoid soggy layers. Assemble trifle 2 hours before serving or the night before for best texture. Leftovers keep up to 2 days refrigerated. For dairy-free version, substitute coconut cream and dairy-free cake. Avoid dense cakes like pound cake to maintain light texture.

Nutrition

Keywords: triple berry trifle, angel food cake dessert, easy trifle recipe, light dessert, berry trifle, homemade whipped cream, summer dessert

Find it online: https://fizzlefork.com/light-and-luscious-triple-berry-trifle-recipe-easy-homemade-dessert-with-angel-food-cake/