When the summer sun is shining and fresh berries are bursting with sweetness, there’s no better way to celebrate the season than with a vibrant, chilled dessert that showcases the best of summer produce. Enter the Berry Trifle—a stunning, crowd-pleasing dessert layered with fluffy angel food cake, creamy white chocolate pudding, luscious whipped topping, and a bounty of fresh strawberries and blueberries.
Whether you’re hosting a backyard BBQ, planning a patriotic 4th of July party, or simply craving something light and refreshing, this berry trifle offers the perfect balance of indulgence and wholesomeness. Plus, it’s incredibly easy to make, with no baking required!
Why You’ll Love This Berry Trifle
- Quick and No-Fuss: With store-bought cake and instant pudding, you can assemble this dessert in under 30 minutes.
- Healthy-ish Indulgence: Packed with antioxidant-rich strawberries and blueberries, it’s a sweet treat you can feel good about.
- Great for a Crowd: Made in a large trifle dish, this recipe yields generous servings for 10–12 people.
- Visually Stunning: The vibrant red, white, and blue layers make this dessert a showstopper on any table—especially perfect for patriotic celebrations.
- Make-Ahead Friendly: Assembling it in advance actually enhances the flavor as the layers meld together in the fridge.
Ingredients You’ll Need
Here’s everything that goes into making this layered beauty:
- 6.8 ounces instant white chocolate pudding mix (Two 3.4-ounce boxes, Jell-O brand recommended)
- 4 cups cold whole milk (for mixing the pudding)
- 14 ounces store-bought angel food cake, cut into 1-inch cubes
- 16 ounces thawed whipped topping (Two 8-ounce containers, such as Cool Whip)
- 32 ounces fresh strawberries, washed, hulled, sliced, and patted dry
- 18 ounces fresh blueberries, washed and thoroughly dried
Tip: Drying the berries well after washing is essential. Excess moisture can cause the layers to become soggy, especially if you’re making the trifle in advance.
Step-by-Step Instructions
1. Prepare the Pudding
Start by making the white chocolate pudding. In a large bowl, whisk the pudding mix with 4 cups of cold whole milk until smooth and thickened. Follow the directions on the package, and then chill it in the refrigerator while you prep the other ingredients.
2. Cut the Cake
Slice your store-bought angel food cake into bite-sized, 1-inch cubes. Using store-bought cake saves time, but if you’re feeling ambitious, homemade angel food cake is always an option!
3. Layer the Trifle
Using a 3.25-quart trifle bowl, begin the fun part—layering! You can also use a large glass bowl if you don’t have a traditional trifle dish.
- Bottom Layer: Spread a single layer of cake cubes across the base.
- Pudding Layer: Spoon half of the chilled white chocolate pudding over the cake.
- Strawberry Layer: Arrange sliced strawberries along the inner sides of the bowl for a decorative look, then place a layer of strawberries across the pudding.
- Blueberry Layer: Add a generous layer of blueberries.
- Whipped Topping: Spread one container (8 ounces) of thawed whipped topping over the fruit.
4. Repeat the Layers
Repeat the same layering process:
- Cake cubes
- Remaining pudding
- Strawberries and blueberries
- Final layer of whipped topping
Make sure each layer is spread evenly for the most appealing presentation.
5. Garnish and Chill
Decorate the top with the remaining sliced strawberries and a handful of blueberries. Refrigerate the trifle for at least 1 hour before serving. This resting time allows the flavors to blend and the dessert to chill thoroughly.
Tips for Success
- Dry Fruit Well: This can’t be stressed enough! Damp berries will water down your trifle and ruin the texture.
- Use Clear Glass: A transparent trifle bowl beautifully showcases the colorful layers.
- Chill Thoroughly: The longer it chills, the better it tastes. You can even make it the night before.
- Customize It: Don’t like white chocolate? Use vanilla, cheesecake, or lemon pudding instead!
- Add a Crunch: Want a bit of texture? Sprinkle crushed vanilla wafers or granola between the layers for extra crunch.
Serving Suggestions
Serve your berry trifle chilled with a long-handled spoon or dessert ladle. This dessert pairs wonderfully with iced tea, lemonade, or even a glass of sparkling wine. It’s also a great finale to grilled meals like burgers, kebabs, or BBQ chicken.
Storing Leftovers
Store any leftovers in the refrigerator, covered tightly with plastic wrap. The trifle is best enjoyed within 2–3 days, as the cake will start to absorb the moisture from the fruit and pudding and become mushy over time.
Note: This recipe is not freezer-friendly due to the fresh fruit and whipped topping.
Perfect for Every Occasion
While it’s ideal for summer holidays like Memorial Day, the Fourth of July, and Labor Day, this berry trifle can be adapted for any occasion by swapping the berries to match the season. Try raspberries and blackberries in spring, or peaches and cherries in late summer. The possibilities are endless!
Final Thoughts
This Berry Trifle is more than just a dessert—it’s a celebration in a bowl. With its creamy layers, juicy berries, and soft cake, it brings together everything we love about summer in one beautiful, satisfying dish. Easy to make, easy to love, and absolutely perfect for feeding a crowd—what more could you ask for?