Angel Food Cake Trifle

Some desserts just feel right. No overthinking, no fuss—just soft cake, creamy layers, and juicy fruit coming together like they were always meant to be.

That’s exactly how I feel about this Angel Food Cake Trifle. Every time I make it, I fall in love with it all over again. It’s simple, but it never looks boring.

It’s light, but still feels like a treat. And honestly? It’s one of those desserts that disappears faster than anything else on the table.

I’ve made this trifle more times than I can count—for birthdays, for guests who showed up unannounced, and even just because I had extra berries in the fridge.

What I love most is that it always looks like I put in way more effort than I actually did.

Those clean layers, the bold colors, the fresh fruit on top—it’s the kind of dessert that makes people pause for a second before digging in.

And then they taste it… and let’s just say silence at the table speaks volumes.

This isn’t a fancy recipe with hard-to-find ingredients or steps that make you second-guess yourself.

It’s honest. It’s forgiving. And if you follow it just the way I’ve written it here, you’ll end up with the exact same trifle you see in the photo—fluffy cubes of angel food cake, smooth homemade custard (yes, homemade—it’s easy, I promise), and a mix of berries that look and taste like summer.

If you’ve never made a trifle before, this is a great one to start with. If you’ve made plenty, this one still holds its own.

Either way, I’m walking you through every single step—no confusing tricks, no weird ingredient swaps. Just a fresh, beautiful dessert that tastes even better than it looks.

Table of Contents

Angel Food Cake Trifle With Vanilla Custard And Mixed Berries

Ingredients

For the Trifle Layers:

1 prepared angel food cake (store-bought or homemade), cut into 1-inch cubes
2 cups fresh strawberries, hulled and sliced lengthwise
1½ cups fresh blueberries
1½ cups fresh blackberries
1½ cups fresh raspberries

For the Vanilla Custard:

3 cups whole milk
¾ cup granulated sugar
¼ cup cornstarch
6 large egg yolks
1 tablespoon unsalted butter
1½ teaspoons pure vanilla extract
Pinch of fine salt

For Garnish:

Whole strawberries, blackberries, blueberries, and raspberries (about 1 cup total)

Instructions

In a medium saucepan, combine milk and half of the sugar (about ⅓ cup). Heat over medium heat until it just begins to steam—do not boil.
Meanwhile, in a separate bowl, whisk egg yolks, remaining sugar, and cornstarch until smooth and pale. Slowly pour about ½ cup of the hot milk into the yolk mixture while whisking constantly to temper the eggs.
Then pour the tempered yolk mixture back into the saucepan with the rest of the milk.
Cook over medium heat, whisking constantly, until the custard thickens and bubbles slightly (about 5–7 minutes).
Remove from heat and whisk in butter, vanilla extract, and a small pinch of salt. Strain through a sieve into a clean bowl to remove lumps.
Cover with plastic wrap pressed against the surface to prevent a skin from forming. Chill in the refrigerator for at least 1 hour.
Cut the angel food cake into even 1-inch cubes. Wash and thoroughly dry all the berries. Hull the strawberries and slice them lengthwise to reveal the inner pattern as seen in the image.
Use a clear trifle dish or a deep glass bowl (about 3–4 quarts capacity) for a stunning visual presentation.
Start with a layer of custard (about ¾ cup) at the bottom.
Arrange halved strawberries vertically around the inner edge, cut side facing out.
Add a layer of blueberries and blackberries in the center.
Top with a layer of cubed angel food cake.
Spoon over more custard to cover the cake completely.
Repeat the layers in the same order until the bowl is full—typically 2 to 3 sets of layers.
Finish with a smooth layer of custard on top. Arrange whole berries artistically over the surface, creating a colorful mix. Place one whole strawberry in the center for a visual focal point.
Cover loosely and refrigerate the trifle for at least 4 hours or overnight. This allows the flavors to meld and the custard to fully set.
Serve chilled with a long spoon for dramatic layered scoops. Each bite will carry the sweet lightness of cake, the richness of vanilla custard, and the freshness of berries.

Can I Make Angel Food Cake Trifle a Day Ahead?

Yes, making it a day ahead actually makes it taste better. The cake soaks in the flavors from the custard and fruit, and the layers settle beautifully.

Use firm fruit: Berries like strawberries, blueberries, and blackberries hold up better overnight.
Chill it properly: Cover the dish tightly with plastic wrap and refrigerate for at least 4 hours or overnight.
Add topping later: Decorate the top layer with fresh fruit just before serving so it looks fresh and bright.
Use thick custard: Thicker custard won’t run and will keep the trifle layers from turning into mush.

How Do I Keep My Trifle From Getting Soggy?

A soggy trifle can ruin the texture, but you can avoid it by preparing smartly.

Use dry cake cubes: Let the angel food cake sit uncovered for 1–2 hours before layering so it firms up slightly.
Add custard gently: Pour or spoon custard carefully over the cake so it doesn’t soak it all at once.
Avoid watery fruits: Don’t use fruits like watermelon or overly juicy oranges.
Drain berries: Wash and dry berries completely before layering.
Don’t over-layer with liquid: Use just enough custard and fruit to coat, not drench.

Can I Use Store-Bought Angel Food Cake For Trifle?

Yes, store-bought angel food cake works perfectly and saves time.

Choose a fresh one: Make sure the cake is soft and springy to touch.
Cube it evenly: Cut into even 1-inch cubes so layering looks neat and holds shape.
Dry it slightly: Let it air-dry for 1–2 hours before using if it feels too soft.

Can I Make Trifle Without a Trifle Bowl?

Yes, you don’t need a trifle bowl to make trifle. You can still create beautiful layers using other clear containers.

Glass mixing bowl: A clear glass bowl shows off the layers well.
Mason jars: Great for single servings and easy to store.
Square or rectangular glass dish: Works fine if you’re serving a crowd.
Drinking glasses: Perfect for mini trifles.

Is Angel Food Cake Trifle Suitable For Kids?

Yes, it’s a great dessert for kids. It’s soft, fruity, and not too heavy or sugary.

Soft textures: The fluffy cake and smooth custard are easy to chew and gentle on tiny tummies.
Familiar flavors: Most kids love berries and vanilla.
No strong ingredients: No spicy, sharp, or unusual flavors involved.
Customizable: You can leave out berries kids don’t like and add ones they enjoy.

Can I Make a Dairy-Free Angel Food Cake Trifle?

Yes, you can make a version that doesn’t use dairy and still tastes amazing.

Custard alternative: Use plant-based milk like almond or oat with cornstarch and sugar to make a thick dairy-free custard.
Whipped topping: Choose coconut whipped cream or other non-dairy whipped toppings.
Check cake ingredients: If using store-bought cake, make sure it doesn’t include dairy.

Can I Freeze Angel Food Cake Trifle?

Freezing is not recommended for a full trifle, but parts of it can be frozen separately.

Freeze cake only: Angel food cake freezes well for up to 2 months. Wrap tightly in plastic wrap and foil.
Don’t freeze full trifle: The custard and fruit will release water when thawed, making it runny and soggy.
Assemble fresh: Freeze cake ahead, then thaw and assemble the trifle the day you need it.