This Summer Berry Trifle with Angel Food Cake is an easy dessert that you can make for all the picnics and barbecues this season!
What is summer without a berry delicious dessert?! Something about this season just makes me want to add strawberries and blueberries to everything! Sorry raspberries but they aren’t my favorite so you won’t find too many of those around here haha. Of course, if you love them, they will absolutely make a great addition to this recipe.
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Summer Berry Trifle with Angel Food Cake
This recipe is really easy to make! I like to make my own whipped cream using heavy cream, sugar and vanilla bean seeds from a scraped pod. If you don’t have a whole vanilla bean, you can substitute one teaspoon of vanilla extract. To make this recipe even easier, you can use store bought whipped topping, like Cool Whip, instead.
I use store bough angel food cake and equals part fresh blueberries and strawberries. You can use frozen berries if that’s easier to find. Just thaw them first and drain off any excess liquid. They can be cool but just not frozen when making.
I use lemon zest and juice to take this recipe up a notch! It’s not a must, meaning you can leave it out and it will still be delicious, however I love the slightly tart flavor the lemon adds. It really brightens up all the flavors in this recipe and balances out the sweetness.
If you are making this ahead of time, you can assemble everything the day before and store in fridge. If you want to make it even earlier, store the whipped cream, berries and angel food cake separately then just put it all together before serving.
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Summer Berry Trifle with Angel Food Cake
Ingredients
- 1 10in Angel Food Cake
- 3 cups heavy cream
- 11 tbsp Granulated Sugar
- 1 vanilla bean pod or sub 1 tsp vanilla extract
- 1 lemon juice and zest
- 1/4 tsp kosher salt 1/8tsp if using table salt
- 16 oz Blueberries
- 16 oz Strawberries
Instructions
- Cut angel food cake into 1in cubes and spread evenly into 9x13in baking dish. Wash blueberries and pat dry. Wash strawberries, remove tops and slice into halves or quarters. Set aside.
- Pour heavy cream, 3 tbsp sugar and vanilla into mixing bowl. Whip on medium high speed for 3-5 minutes until consistency of whipped cream. Set aside.
- In a small pot, place 8 remaining tbsps of sugar with juice and zest of lemon. Place on medium low heat, stirring frequently until dissolved. Can add 1 tsp of water at a time as needed to bring together. In a separate mixing bowl, combine lemon mixture with blueberries and strawberries until well covered.
- Spread vanilla whipped cream over top of angel food pieces. Pour berries over top. Cover and refrigerate until ready to serve! Can be made up to one day ahead of time and stored in fridge.
Nutrition
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