Ingredients
Cake & Fruit
1 (9-inch) prepared gluten-free angel food cake, cut into ½-inch cubes
32 oz fresh strawberries, hulled and sliced
12 oz fresh raspberries
6 oz fresh blueberries
Cream Layer
14 oz dairy-free cream cheese alternative (or regular cream cheese), softened
1¼ cups powdered sugar, sifted
1 teaspoon vanilla extract
9 oz dairy-free whipped topping (or whipped topping of choice), chilled
Instructions
- Prepare the cake
Cut the gluten-free angel food cake into evenly sized cubes and set aside. - Prepare the fruit
Wash berries carefully and dry completely. Slice strawberries lengthwise. - Make the cream filling
In a large bowl, beat the softened cream cheese alternative with powdered sugar and vanilla extract until smooth and combined. - Whip until fluffy
Increase speed and whip for 2–3 minutes until light and airy. - Fold in whipped topping
Gently fold half of the whipped topping into the mixture using a spatula. Add the remaining half and fold carefully until smooth and fluffy. - Assemble the trifle
- Spread a thin cream layer on the bottom of the bowl.
Add a layer of cake cubes.
Sprinkle one-third of the berries.
Spread half of the cream mixture.
Repeat with another cake and berry layer.
Finish with remaining cream.
- Garnish
Top with remaining berries and a few cake cubes for decoration. - Chill
Cover and refrigerate for 2–4 hours before serving. - Serve
Spoon deeply to include all layers in each portion.
Notes
- For extra flavor, lightly drizzle fruit juice or a splash of liqueur over the cake cubes before layering.
- Assemble the trifle the same day you plan to serve it for the best texture.
- Store leftovers covered in the refrigerator for up to 2 days.
- Avoid frozen berries unless fully thawed and drained.
- Individual serving glasses can be used for parties or portion control.
- Prep Time: 45 min