Ingredients
Scale
- 1 box (15.25 oz) white cake mix, plus ingredients to prepare cake
- 1 package (3.4 oz) instant vanilla pudding mix
- 3 cups milk
- 1 container (8 oz) frozen whipped topping, thawed
- 1 pound fresh strawberries, hulled and sliced
- 1 pint fresh blueberries
- 1 angel food cake, pre-made
Instructions
- Step 1: Prepare the white cake according to the package directions. Let cool completely, then cut into 1-inch cubes. If using angel food cake, also cut into 1-inch cubes.
- Step 2: In a large bowl, whisk together the vanilla pudding mix and milk until smooth. Let stand for 5 minutes to thicken. Gently fold in half of the whipped topping.
- Step 3: In a large trifle bowl or serving dish, layer half of the cake cubes, followed by half of the pudding mixture, half of the strawberries, and half of the blueberries.
- Step 4: Repeat layers with the remaining cake cubes, pudding mixture, strawberries, and blueberries.
- Step 5: Spread the remaining whipped topping evenly over the top of the trifle.
- Step 6: Refrigerate for at least 2 hours before serving to allow the flavors to meld together. Garnish with additional berries if desired before serving.
Notes
- Store leftover trifle covered in the refrigerator for up to 2 days, but know the cake will soften over time.
- This trifle is best served chilled, so avoid reheating; it’s perfect straight from the fridge!
- Garnish with a sprinkle of powdered sugar and a few extra berries right before serving for a festive touch.
- To prevent a soggy trifle, consider lightly toasting the cake cubes before layering for added texture and stability.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American