Summer Berry Trifle Recipe

Layer upon layer of angel food cake, summer berries, and a custard like filling, this trifle recipe is a cold dessert that is perfect for any hot summer day!

A berry trifle is one of those summer desserts that everyone loves and is perfect for BBQs, cookouts, and get togethers. And this one is so festive! I make this every year for Memorial Day, the 4th of July, and Labor Day. If you are looking around or easy dessert recipes, this is the one you want. It can be made ahead, requires no baking, and is ready in less than 30 minutes!

English Trifle

The trifle recipe originated in Scotland back in the 1500s when they were united with England. So if you hear this trifle dessert called “English Trifle”, that’s why. The ingredients in a classic trifle recipe includes sponge cake soaked in alcohol (such as sherry), an English custard mixed with whipped cream, and a combination of strawberries and raspberries. You’ll also see jelly in many traditional trifle recipes.

Ingredients You’ll Need

While I do enjoy a traditional English trifle, my version is way easier to make. I buy a premade angel food cake and chop it into bite-sized pieces. Instead of custard, I use a cheesecake flavored instant pudding mixed and combine it with sweetened condensed milk. And I use store bought cool whip and fresh berries.

Step-by-Step Recipe Instructions

To begin, cut the cake into bite-sized cubes. Set aside.

Next, add the sweetened condensed milk and the water into a large bowl. Use a whisk to combine.

From there, add all 3 pudding mixes to the liquid. Using an electric mixer, beat on slow speed for 1 minute. Keep in mind that the mixture will be thick at this point.

Next, add in the thawed cool whip to the pudding mixture. Using a spatula, fold it into the pudding mixture until it’s well combined. Set aside.

Now, it’s time to layer! Start off by placing half of the cubed cake pieces in the bottom of a trifle dish.

Next, add 1.5 cups of fresh blueberries on top of the angel food cake cubes.

Layer on half the pudding mixture on top of the blueberries so that it covers them completely.

Now, add 2 cups of fresh sliced strawberries and layer them on top of the pudding mixture.

Repeat these same layering steps until your trifle dish is filled to the top. I also like to add in a handful of extra blueberries on top to add a little color. Place a piece of saran wrap on top of fruit trifle and place it in the refrigerator to chill for at least 1 hour before serving.

Just look at that cream filling! Cold desserts are just the best and this simple trifle recipe is just delicious!

Expert Tips and Variations

• To make life as easy as possible, I typically use a store bought angel food cake. But if you want to make a homemade angel food cake recipe, that will also work well.
• Feel free to substitute with a sponge cake. It tends to be a bit richer, but is equally delicious when used in this recipe.
• If you are looking for a gluten free angel food cake, Kinnikinnick makes a really good one.
• I use Kraft’s Jello – cheesecake instant pudding. To make this more of a healthy dessert recipe, I use the low sugar pudding mix. This brand is also gluten free. Take a look at some of the research I’ve done here.
• If you can’t find cheesecake flavored instant pudding, you can use white chocolate instant pudding.
• It’s always fun to mix up the fruit in trifle recipes. I’ve added in fresh raspberries, blackberries, and bananas and they taste amazing!

I love serving this in cute little parfait glasses. My kids love this fruit trifle recipe but when the presentation is attractive and appetizing, they get so much more excited! And I can’t blame them! Throw in a little cocktail spoon and you are all set!

Other Fruit Desserts

If you’re looking for other easy no bake desserts, make sure you check out my Pineapple Pistachio Marshmallow Dessert and my Apple Snickers Salad! These are the perfect cool desserts for your summer days.

If you loved this recipe, give it a star review! Also, snap a picture of your finished dish and share it with me on Instagram using the hashtag #recipesworthrepeating and tagging me @recipesworthrepeating.

Summer Berry Trifle Recipe

Layer upon layer of angel food cake, summer berries, and a custard like filling, this trifle recipe is a cold dessert that is perfect for hot summer days!

5 from 11 votes

Print Pin Rate

Course: Dessert

Cuisine: American

Prep Time: 20 minutes

Total Time: 20 minutes

Servings: 12 people

Calories: 246kcal

Author: Amanda Mason

Equipment

• Trifle Dish
  Trifle Dish

Ingredients

• 10 ounces angel food cake, cut into 1-inch cubes 10 ounces angel food cake, cut into 1-inch cubes
• 4 cups strawberries, sliced4 cups strawberries, sliced
• 3 cups blueberries3 cups blueberries
• 1 can sweetened condensed milk,1 can sweetened condensed milk,
• 1 1/2 cups cold water1 1/2 cups cold water
• 3 1 ounce boxes of cheesecake instant pudding mix3 1 ounce boxes of cheesecake instant pudding mix
• 12 ounces cool whip thawed12 ounces cool whip thawed

Instructions

• Whisk the condensed milk and water in a bowl. Then, whisk in the pudding mix for about 2 minutes. Let it stand for about 2 minutes or until soft-set; then fold in the whipped topping.
• Cut the angel food cake into cubes. Arrange half the cubes in the bottom of a 14-cup trifle bowl. 
• Take the half the blueberries and layer them on top of the angel food cake. 
• Spread half of the cream filling over the blueberries and gently spread until the blueberries and cake are covered.
• Next, layer on half of the fresh sliced strawberries.
• Now, repeat the layering process again. Layer the remaining cake cubes on top of the strawberries, then add more blueberries. Top with the remaining cream mixture. Finish with the remaining strawberries and blueberries, arranging them in a pretty pattern.
• Cover and refrigerate at least 1 hour.

Notes

• To make life as easy as possible, I typically use a store bought angel food cake. But if you want to make a homemade angel food cake recipe, that will also work well.
• Feel free to substitute with a sponge cake. Sponge cake tends to be a bit richer, but is equally delicious in this recipe.
• I use Kraft's Jello - cheesecake instant pudding. To make this more of a healthy dessert recipe, I use the low sugar pudding mix. This brand is also gluten free. Take a look at some of the research I've done here.
• If you can't find cheesecake instant pudding, you can use white chocolate instant pudding.
• It's always fun to mix up the fruit in trifle recipes. I've added in fresh raspberries and bananas and they taste amazing!

Nutrition

Calories: 246kcal | Carbohydrates: 48g | Protein: 5g | Fat: 5g | Saturated Fat: 3g | Cholesterol: 16mg | Sodium: 194mg | Potassium: 287mg | Fiber: 2g | Sugar: 36g | Vitamin A: 163IU | Vitamin C: 33mg | Calcium: 154mg | Iron: 1mg

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Update Notes: This post was originally published in July 2015, but was re-published with updated step-by-step instructions, pictures, and tips in June 2020.

Recipe source: inspired by Skinny Taste