strawberry & angel cake trifle

This is a dessert that I made on my own for the very first time for a friend’s bbq. My mom normally makes this every summer, so I never saw a reason to whip this dish up myself. I’m used to eating really heavy, sweet, and rich desserts, but this was a big change for me. This is a great way for me to get my serving of fresh fruits (cause I rarely eat them).

My mom doesn’t uses exact measurements while cooking, so bare with me…

  • 2 packages of vanilla pudding (each package has 6 individual cups. not the powder pudding mix!)
  • 1 13oz container of sour cream
  • 1 large container of frozen whipped cream
  • 2 pints (or packages) of fresh strawberries, stems cut and sliced
  • 1 pint (or package) of fresh blueberries
  • 1 box of angel food cake mix

Don’t forget to properly wash your fruits! Start off by preparing the angel food cake using the directions on the back of the box, or if you’d rather make it from scratch, but I can’t help you there. In a mixing bowl, thoroughly mix the pudding and sour cream together. Once your cake is finished, dice it into small squares so that it can easily absorb the cream mixture.

1st layer — whip cream

2nd layer — evenly spread angel food cake squares

3rd layer — evenly spread sliced/diced strawberries and blueberries

4th layer – top with the pudding & sour cream mixture

…and repeat!

It shouldn’t be that hard, just eyeball everything as you go and make it work according to your needs and taste buds! It will look more uniform on the outside as you get higher.



  1. Oh be still my heart. I think I might have just found a new summer dessert to try. This looks so light and yet so decadent.

    P.S. How early can I make this dessert without risking the cake getting soggy? Or does it taste good soggy? Thoughts?

    1. jeddlyn, i like it when the cake is soggy from the cream. I’m not sure if it’s supposed to be soggy or not, but that’s the way I’ve always had it.

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