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Light and Luscious Triple Berry Trifle with Angel Food Cake

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A quick and easy dessert featuring airy homemade angel food cake layered with fresh berries and whipped cream, perfect for any occasion.

Ingredients

Scale
  • 1 box angel food cake mix (about 16 oz / 454 g)
  • 12 large egg whites, room temperature
  • 1 cup fresh strawberries, hulled and sliced
  • 1 cup fresh blueberries, rinsed and dried
  • 1 cup fresh raspberries, gently rinsed
  • 1/4 cup granulated sugar (50 g)
  • 2 cups heavy whipping cream (480 ml)
  • 1 teaspoon vanilla extract
  • Zest of 1 lemon (optional)

Instructions

  1. Preheat your oven to 350°F (175°C). Lightly grease a 9×13-inch baking pan or use non-stick spray.
  2. In a large, clean bowl, beat 12 large egg whites with an electric mixer on medium speed until foamy.
  3. Gradually add 1 cup (200 g) of the sugar from the cake mix, 1 tablespoon at a time, beating on high until stiff peaks form (about 5-7 minutes).
  4. Gently sift the remaining dry cake mix (about 1 cup / 100 g) over the egg whites and fold carefully with a spatula to preserve the airy texture.
  5. Pour the batter into the prepared pan and smooth the top. Bake for 35-40 minutes or until the cake springs back lightly when touched. Avoid opening the oven door during the first 30 minutes.
  6. Invert the pan onto a wire rack and let the cake cool upside down for at least an hour.
  7. While the cake cools, toss strawberries, blueberries, and raspberries with 1/4 cup (50 g) sugar and lemon zest. Let sit for 15-20 minutes to macerate.
  8. In a chilled bowl, whip 2 cups (480 ml) heavy cream with 1 teaspoon vanilla extract until soft peaks form. Do not overbeat.
  9. Cut the cooled angel food cake into 1-inch (2.5 cm) cubes.
  10. In a large trifle bowl or clear glass dish, layer one-third of the cake cubes, half the berries, and a generous layer of whipped cream. Repeat layers once more, finishing with cake cubes, remaining berries, and a final dollop of cream on top.
  11. Refrigerate the trifle for at least 2 hours, ideally 4, to let flavors meld and the cake soak up berry juices.

Notes

[‘Use a clean, grease-free bowl and beaters to whip egg whites properly.’, ‘Fold cake mix gently to preserve airy texture.’, ‘Cool cake upside down to keep it lofty.’, ‘Do not over-sweeten berries to avoid sogginess.’, ‘Whip cream to soft peaks to avoid graininess.’, ‘Chill trifle for at least 2 hours before serving for best flavor.’, ‘Frozen berries can be used if thawed and drained well.’, ‘For dairy-free version, substitute heavy cream with coconut cream and use gluten-free cake mix or almond flour.’, ‘Store-bought angel food cake can be used to save time.’, ‘Do not freeze assembled trifle as whipped cream and berries lose texture.’]

Nutrition

Keywords: triple berry trifle, angel food cake, easy dessert, berry dessert, whipped cream dessert, quick trifle, light dessert

Find it online: https://chrisfeasts.com/light-and-luscious-triple-berry-trifle-recipe-easy-homemade-angel-food-cake-dessert/