This Angel Food Trifle is a no-bake cake and takes very little effort; done in about 30 minutes! You can even use frozen berries for this cake when they are out of season and too expensive otherwise. The berry glaze is optional if you are serving it the same day but does preserve fruit if you serve it the next day. Ideally, you want to use a Trifle bowl for this recipe.
“Angel food cake is a very light and fluffy sponge-like cake.Looks so beautiful and delicious!!!”
Recipe by: natashaskitchen.com
Servings: 8 -12
2 cups 1 pint Heavy Whipping Cream, very cold
2 12 oz angel food cake blocks (I purchased mine at Fred Meyer; $3 each)
1 cup cold milk any kind, but I used whole milk
5.1 oz package instant vanilla pudding
14 oz can sweetened condensed milk refrigerated
2 lbs berries you could probably use stone fruit too, here’s what I used:
– 1 lb fresh strawberries sliced
– 16 oz bag frozen mixed berries partially thawed in the fridge
Strawberry Fruit Glaze sold in any grocery store next to the fresh berries
For the Cream:
- Beat cold whipping cream on the highest speed for about 3 minutes or until fluffy and stiff peaks form. Refrigerate until ready to use.
- Whisk 1 cup milk together with instant pudding until well blended, then whisk in 1 can refrigerated condensed milk until smooth. Gently fold in the whipped cream and refrigerate until ready to use.
Assembling your Cake: READ MORE