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Trifle bowl containing strawberries, blueberries and cheesecake filling sitting on an white table, scattered berries.
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5 from 18 votes

Summer Fruit Trifle with Fresh Berries

Layer upon layer of angel food cake, summer berries, and a custard like filling, this fruit trifle recipe is a cold dessert that is perfect for hot summer days!
Prep Time20 minutes
Total Time20 minutes
Course: Dessert
Cuisine: American
Servings: 12 people
Calories: 246kcal
Author: Amanda Mason

Equipment

  • Trifle Dish

Ingredients

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

Instructions

  • Whisk 1 can of condensed milk and 1½ cups of water in a bowl. Add all 3 of the 1 ounce boxes of pudding mix into the bowl and beat with an electric mixer for 2 minutes. Let it stand for 1-2 minutes or until soft-set; then fold in the tub of whipped topping.
  • Cut the angel food cake into cubes. Arrange half the cubes in the bottom of a 14-cup trifle bowl. 
  • Take 1 ½ cup of blueberries and layer them on top of the angel food cake. 
  • Gently spread half of the cream filling over the blueberries, until the blueberries and cake are covered.
  • Next, layer on 2 cups of the fresh sliced strawberries.
  • Layer the remaining cake cubes on top of the strawberries, add the remaining 1½ cup of blueberries. Top with the remaining cream mixture. Finish with the remaining 2 cups of strawberries and a handful of blueberries, arranging them in a pretty pattern.
  • Cover and refrigerate at least 3 hours.

Notes

  • I use Kraft's Jello - cheesecake instant pudding, but for less added sugar, use no-sugar-added pudding mix.
  • Fresh berries can have a little bite of tartness, so for additional sweetness, add a tablespoon or two of sugar to the berries before adding to the trifle.
  • Once you've prepared the fruit trifle, let the dessert sit in the refrigerator and chill for at least 3 hours. This gives the flavors enough meld and all the layers to chill together so each bite is cold and refreshing.
  • To save time, make the instant pudding mixture up to 3 days in advance and store it in the refrigerator in an airtight container. You can make the entire summer fruit trifle up to 24 hours in advance. If storing for longer than a few hours, wait until just before serving to garnish the top with fresh fruit.
  • 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