November 1, 2023Review Recipe
Table of Contents
This recipe for berry trifle is made from layers of fluffy angel food cake, French vanilla pudding mix, and fresh berries. It’s a creamy, delicious, and decadent fruit trifle that couldn’t be easier to make.
Vanilla Berry Trifle Ingredients
When it comes to dessert, the vanilla berry trifle is a quintessential treat that stands the test of time.
An indulgent layering of smooth vanilla pudding, whipped cream, crumbly cake pieces, and fresh fruits, every bite is a blend of textures bursting with delightful flavors.
- 2 (3.4-ounce) packages of French vanilla pudding mix
- 4 cups of whole milk
- Store-bought angel food cake, cut into 1-inch squares
- 3 (16-ounce) containers of fresh strawberries, tops removed and sliced, divided into thirds
- 2 cups of fresh blueberries, divided into thirds
- 2 cups of fresh raspberries, divided into thirds
- 8-ounce container of Cool Whip, divided in half
I do not recommend using frozen fruit for this recipe. As it thaws, it will soak into the angel food cake, turning it into mush.
Substitutions And Additions
CAKE: If you’d prefer to make your own angel food cake, you can buy a box mix from the store.
You will need either a tube pan or three 8.5-inch loaf pans for it to cook in.
If you choose this option, it’s best to place a baking sheet on the bottom oven rack to prevent a mess if it overflows.
PUDDING: You can use a variety of instant pudding flavors. Here are a few of our favorites: coconut cream, banana cream, vanilla, and cheesecake.
FRUIT: You could use any combination of your favorite fruits for your trifle. It’s not recommended to use frozen fruit for this recipe.
When it thaws out, it will soak into the angel food cake, turning it into mush. Stick to fresh fruit for this recipe.
WHIPPED CREAM: If you would prefer to make your own whipped cream in place of Cool Whip, check out our homemade whipped cream recipe.
How To Make This Vanilla Trifle Recipe
Follow our step-by-step directions below to create layers of creamy, sweet goodness.
STEP ONE: In a large mixing bowl, add the dry pudding mix and whole milk. Using a whisk or hand mixer, beat together until there are no lumps remaining.
Cover with plastic wrap and refrigerate according to package directions.
STEP TWO: In a large trifle bowl, add half of the angel food cake pieces and evenly spread them out.
OUR RECIPE DEVELOPER SAYS
The best knife to use when cutting angel food cake is one with a serrated blade, it will cut the cake easier, and you won’t lose the airy, fluffy texture of the cake.
STEP THREE: Add half of the chilled French vanilla pudding over the top of the cake pieces and evenly spread it out with a rubber spatula.
STEP FOUR: Add a third of each berry on top of the layer of pudding.
STEP FIVE: Add half of the Cool Whip to the top of the berries.
STEP SIX: Repeat the layers from step two through step five (cake, pudding, berries, Cool Whip).
STEP SEVEN: Add the remaining third of the berries to the top of the trifle.
Chilling this dessert overnight will allow the flavors to blend together and soak into the cake.
How To Serve
English trifle is one of the easiest desserts to make and even easier to eat.
All those divine layers of fruit, sponge cake, and pudding layers combine for a heavenly treat that looks so beautiful in the trifle dish.
Serve this amazing, simple dessert with a scoop of vanilla ice cream for an extra indulgent treat.
Another yummy vanilla-flavored dessert is our vanilla brownies. It’s so easy to make this tasty treat.
If you’re on the hunt for another berry dessert, you have to try our berry icebox cake.
MORE TRIFLE RECIPES
Storing This Fruit Trifle With Vanilla Pudding
Let’s dive into how to store and savor your trifle to ensure it stays fresh and scrumptious:
MAKE AHEAD: If you’re hosting an event or simply want to streamline your dessert preparations, you can assemble your trifle a day in advance.
Begin by preparing all the components as directed in the recipe. Then, layer them in your trifle dish and cover it tightly with plastic wrap or a lid.
Store it in the refrigerator for up to 24 hours. This not only saves you time but also allows the flavors to meld for an even more decadent treat.
IN THE FRIDGE: You can make your trifle a day ahead and store it in the fridge.
Assemble the trifle according to the instructions, cover it with plastic wrap, and refrigerate until you’re ready to serve it.
Any leftovers should also be stored, covered with plastic, in the fridge.
IN THE FREEZER: We don’t recommend freezing leftover trifle, as the cake will end up soggy once thawed.
Why We Love This Recipe
BURST OF FLAVOR: This trifle is a symphony of fresh, juicy berries that explode with natural sweetness and a hint of tartness. Every spoonful is a delightful burst of fruity flavor.
LAYERS OF DECADENCE: With its layers of sponge cake, velvety custard, and whipped cream, this trifle is a decadent dessert that combines textures and tastes to create a heavenly experience.
VISUAL DELIGHT: The trifle’s stunning presentation makes it a showstopper at any gathering. The vibrant layers of berries and cream create a visually appealing masterpiece.
Trifle desserts are delicious, layered desserts that are so simple to make. This vanilla berry trifle uses moist angel food cake, creamy pudding, and fresh berries to make a decadent dessert. It’s the perfect ending to any meal.
FREQUENTLY ASKED QUESTIONS
A trifle bowl is a large glass bowl that is usually on a pedestal. It displays all of the lovely layers of this dessert through the clear glass.
Trifle can be made a day ahead, and, in fact, it should be made ahead of time so that the flavors are able to blend together and soak into the cake.
Any other soft, sponge-like cake would work well for a trifle. Ladyfingers are also a popular choice for this fluffy dessert.
More Recipes You’ll Love
- Banana Pudding
- Jello Poke Cake
- No-Bake Strawberry Jello Pie
- Strawberry Pretzel Salad
- Overnight Fruit Salad
- Strawberry Trifle
- 2 (3.4-ounce) packages French vanilla pudding mix
- 4 cups whole milk
- 1 store-bought angel food cake, cut into 1-inch squares
- 3 (16-ounce) containers strawberries, tops removed and sliced, divided into thirds
- 2 cups blueberries divided into thirds
- 2 cups raspberries divided into thirds
- 8 ounces Cool Whip, divided in half
- In a large mixing bowl, add the dry pudding mix and whole milk. Using a whisk or hand mixer, beat together until no lumps remain. Cover with plastic wrap and refrigerate per package directions.
- In a trifle bowl, add ½ of the angel food cake pieces and evenly spread them out.
- Add ½ of the chilled French vanilla pudding over the top of the cake pieces and evenly spread it out with a rubber spatula.
- Add ⅓ of each berry on top of the French vanilla pudding.
- Add ½ of the Cool Whip to the top of the berries.
- Repeat the layers (cake, French vanilla pudding, berries, Cool Whip).
- Add the remaining ⅓ berries to the top of the trifle.
- I do not recommend using frozen fruit for this recipe. As it thaws it will soak into the angel food cake, turning it into mush.
- The best knife to use when cutting angel food cake is one with a serrated blade, it will cut the cake easier, and you won’t lose the airy, fluffy texture of the cake.
- Chilling this dessert overnight will allow the flavors to blend together and soak into the cake.
Even More Dessert Recipes
- Strawberry Angel Food Cake
- Baileys Brownies
- Pineapple Angel Food Cake
- Coconut Cream Dessert
- Coconut Cream Pie
- Cool Whip Cookies
- Lemon Sponge Cake
- Banana Bread
- Banana Bread Pudding
- Vanilla Cool Whip Pie
- Banana Fluff
- Chessmen Banana Pudding
- Banana Cream Cheesecake
- Coconut Brownies
- Banana Pudding Cheesecake Bars
- Pudding Cake
- Banana Upside Down Cake