Ingredients
Scale
- 1 package (12 ounces) angel food cake, cut into 1-inch cubes
- 1 (14 ounce) can sweetened condensed milk
- 1 cup heavy cream
- 1 teaspoon vanilla extract
- 1 cup blueberries
- 1 cup raspberries
- 1/2 cup strawberries, sliced
- Red, white, and blue sprinkles (optional)
Instructions
- Step 1: In a large bowl, whip the heavy cream until stiff peaks form. Gently fold in the sweetened condensed milk and vanilla extract.
- Step 2: In a trifle bowl or large glass serving dish, layer half of the angel food cake cubes.
- Step 3: Spread half of the whipped cream mixture over the cake.
- Step 4: Top with half of the blueberries, raspberries, and sliced strawberries. Repeat layers with remaining cake, whipped cream, and berries.
- Step 5: Refrigerate for at least 2 hours before serving to allow flavors to meld. Garnish with red, white, and blue sprinkles, if desired, just before serving.
Notes
- Store the trifle covered in the refrigerator for up to 2 days for optimal freshness.
- For a slightly warmer, softer trifle, let it sit at room temperature for 15-20 minutes before serving.
- Serve the trifle in individual glasses for a charming and portion-controlled presentation at your 4th of July gathering.
- To prevent the angel food cake from becoming soggy, add the berries just before serving if you prefer a crispier cake.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American