This mixed summer berry trifle recipe is a delightful, show stopping dessert. Angel food cake layered with sweet cream cheese, vanilla pudding, and mixed berries. Everything is topped with creamy whipped topping and more mixed berries.
You can make it ahead and add the toppings right before serving. We often have trouble choosing between this and our Strawberry Shortcake Trifle!
Mixed Berry Trifle
Fresh berries is in abundance during the summer months, making them the perfect choice for party desserts. This beautiful trifle would be perfect to bring along to a Memorial Day cookout, or for a 4th of July party! It’s one of our favorite red, white, and blue summer recipes!
We suggest using a store bought angel food bundt cake. Of course, if you have extra time, you can bake your own homemade angel food cake. To make this lovely dessert as easy and doable as possible we went with a grocery store cake.
If you prefer, pound cake is also an acceptable option!
Ingredients for Mixed Summer Berry Trifle
- 1 (10 ounce) angel food cake cut into 1.5-inch cake cubes
- 8 ounces (1 package) Neufchatel or same amount cream cheese or Mascarpone cheese
- 1/2 cup granulated white sugar
- 1 teaspoon vanilla extract
- 1 tablespoon freshly squeezed lemon juice
- 2 pounds strawberries, plus more for garnish
- 6 ounces blackberries
- 6 ounces raspberries
- 1 (3.4 ounce) package vanilla instant pudding
- 2 cups cold milk
Garnish
- 1 (8 ounce) container Cool Whip or 1 cup heavy cream, whipped to medium soft peaks
- remaining berries
- fresh mint leaves
Kitchen Tools for Mixed Summer Berry Trifle
- Mixing bowls
- Measuring cups and spoons
- Baking spatula
- Offset spatula (for spreading layers)
- Cutting board
- Chef’s knife
- 1 (13-inches wide) clear/glass trifle dish (about 5 quarts)
- Bowls or parfait glasses for serving
You can further customize this trifle to your liking. Here are a few ideas:
- Drizzle some berry or chocolate sauce on top
- Add a scoop of ice cream
- Change up the type of berries or use other fresh fruit
TIP – This dessert can also be made in a large glass bowl if you don’t have a trifle dish. If you do use a glass bowl, keep in mind that the shape is different. you may need to adjust the layers when you assemble the trifle.
TIP – Choose the prettiest berries for garnishing. Grab an extra carton of your favorite berries so you don’t run out.
This recipe was inspired by No-Bake Berry Cheesecake Trifle in Mason Jars. You’ll also love our Lemon Blueberry Trifle, these mini shortcake cups, and any of my trifle or parfait dessert recipes.
Mixed Summer Berry Trifle
IMPORTANT – There are often Frequently Asked Questions within the blog post that you may find helpful. Simply scroll back up to read them!
Print It Pin It Rate ItIngredients
- 10 ounces angel food cake cut into 1-1 1/2 inch cubes
- 8 ounces Neufchatel or cream cheese or Mascarpone cheese
- ½ cup granulated white sugar
- 1 teaspoon vanilla extract
- 1 tablespoon fresh squeezed lemon juice
- 2 pounds strawberries plus more for garnish
- 6 ounces blackberries plus more for garnish
- 6 ounces raspberries plus more for garnish
- 3.4 ounce Vanilla flavored Instant Jello pudding
- 2 cups cold milk
- 8 ounce Cool Whip or fresh whipped cream
- fresh mint leaves optional
Before You Begin
- Make sure to get those berries completely dry before assembling the trifle, you do not want any added moisture. I use paper towels or kitchen towels.
- You can make this dessert the night before you serve it, just wait to garnish with the Cool Whip, berries and mint before serving.
- Here’s a special hint with this recipe, make sure you pick out the prettiest berries for topping later before you assemble the trifle or just grab an extra carton of your favorite berries if you want to make sure you don’t run out.
Instructions
Prepare pudding:
- In a medium mixing bowl, add 2 cups cold milk, add the instant vanilla pudding mix, whisk together for 2 minutes and set aside for 5 minutes to set in the refrigerator.
Prepare cream cheese layer:
- In a medium-large mixing bowl, add the Neufchatel/cream cheese, 1/2 cup sugar, 1 tsp pure vanilla extract and lemon juice. Using a hand-held electric mixer, mix together until combined, set aside.
Assemble:
- Arrange 1/2 the angel food cubes around the bottom of the trifle container.
- Arrange a little less than 1/3 of the 3 types of berries in 1 even layer. I suggest arranging the blackberries and red berries in an alternating pattern, if using a clear, glass trifle container.
- Add half the Neufchatel/cream cheese layer, spread evenly with an offset spatula or baking spatula.
- Add half the vanilla pudding mixture, spread evenly.
- Repeat until you have 2 layers each of angel food cake, berries, cream cheese, vanilla pudding and 3 layers of mixed berries.
- Top the last layer of berries with Cool Whip in the center. Use an offset or baking spatula to form a "pillow" and garnish with the last of the berries and optional mint sprigs.
- Serve in individual parfait glasses.
Nutrition
This post originally appeared on this blog on Jun 3, 2018.
Amanda Davis
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William says
I am amazed to see a recipe (berry trifle) calling for: store bought cake, Cool Whip, instant pudding, etc….
Amanda Davis says
Lots of people like the convenience of these items. You always have the option to use alternate, homemade ingredients if you prefer.
Jan Masters says
How could you change this up to make for a diabetic,? AND what would you use for a Autumn type trifle?
Amanda Davis says
You can use a sugar substitute, like Splenda, and sugar free pudding and Cool Whip. We have several trifles here https://amandascookin.com/category/recipes/desserts/trifles-parfaits/ – for autumn we have gingerbread https://amandascookin.com/gingerbread-trifle/ and pumpkin https://amandascookin.com/pumpkin-trifle/ :)
Erin says
I have made this on repeat this summer. It’s such a hit and now people request it at family functions!
Teresa says
Made this recipe for a Memorial day cookout and it has been requested again for 4th of July!! It was so, so good!!!!!
Shirley Glines says
Could I add lemon pudding versus the cream cheese? I have a no-cheese eater in the house.
Amanda Formaro says
Yes, that should be fine
Joy says
I made this for my daughter’s 18th birthday and it was a HUGE hit! It was gone in a matter of minutes!
Kathy says
I made this dessert last weekend! So delicious. I’m thinking of doubling the cream cheese layer. Also I add blueberries.
Mimi says
I used to make this many years ago, except my pudding & cream cheese mixtures we’re combined! It’s so light & refreshing for summer!
Sylvia says
I tried it and my family 💕 Love love love it. Will make it again this weekend.
Jackie says
Can you freeze vanilla pudding to be used later?
Amanda Formaro says
Yes you can freeze pudding! :)
Sue Reinberg says
Can I use frozen fruit rather than fresh?
Amanda Formaro says
Hmm, I haven’t tried that. It might be fine, or the frozen fruit might create too much liquid. I don’t think I would do it myself, but if you want to try, I would suggest thawing the fruit on paper towels so they are drained before you add them.
Tracie Lee Vanderbeck says
Beautiful and delicious. Had to substitute cheesecake pudding for vanilla but still delicious!
Amanda Formaro says
Sounds amazing, I love that pudding :)
Jeanette Brito says
Would I be able to substitute Pound cake for the Angel food cake?
Amanda Formaro says
Yes
Natalie says
WOW this trifle looks and sounds absolutely delicious and perfect for summer brunch! So pretty!