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Easy Red White Blue Berry Trifle Recipe with Angel Food Cake Perfect for Summer Parties

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A light and festive trifle featuring airy angel food cake, fresh red, white, and blue berries, and fluffy whipped cream, perfect for summer parties and casual treats.

Ingredients

Scale
  • 12 ounces (340 g) angel food cake, store-bought or homemade
  • 1 cup (150 g) fresh strawberries, hulled and sliced
  • 1 cup (150 g) fresh blueberries
  • 1 cup (150 g) fresh raspberries
  • 2 cups (480 ml) heavy cream, chilled
  • 2 tablespoons (25 g) granulated sugar
  • 1 teaspoon (5 ml) vanilla extract
  • Berry glaze (optional): 1/4 cup (60 ml) berry juice or water, 2 tablespoons (25 g) sugar, 1 teaspoon (2 g) cornstarch
  • Fresh mint leaves for garnish

Instructions

  1. Cut the angel food cake into 1-inch (2.5 cm) cubes and set aside.
  2. Rinse strawberries, blueberries, and raspberries gently. Hull and slice strawberries. Pat dry thoroughly.
  3. Make the berry glaze (optional): In a small saucepan over medium heat, combine berry juice or water with sugar. Stir until sugar dissolves. Mix cornstarch with a little cold water to make a slurry, then whisk into the pan. Cook until thickened (about 1-2 minutes). Let cool slightly.
  4. Chill your bowl and beaters if possible. Whip heavy cream with sugar and vanilla extract until soft peaks form. Avoid overbeating.
  5. Assemble the trifle: Start with a layer of angel food cake cubes (about 1/3 of the cake) at the bottom of your bowl. Drizzle a little berry glaze over the cake.
  6. Add a generous layer of whipped cream over the cake, smoothing gently with a spatula.
  7. Scatter a mix of berries evenly over the cream layer.
  8. Repeat layering: cake, glaze, cream, berries, ending with a top layer of whipped cream and a berry arrangement for garnish.
  9. Cover with plastic wrap and refrigerate for at least 2 hours to let flavors meld and cake soften slightly.
  10. Just before serving, add fresh mint leaves and a few whole berries on top for garnish.

Notes

Chill mixing bowl and beaters before whipping cream for better volume. Handle berries gently and dry well to avoid soggy layers. Use a serrated knife to cut angel food cake gently. Assemble the trifle the night before for best flavor but add mint garnish just before serving. Frozen berries can be used if thawed and drained. For dairy-free, substitute whipped cream and cake accordingly.

Nutrition

Keywords: red white blue trifle, angel food cake dessert, summer party dessert, berry trifle, easy trifle recipe, patriotic dessert

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