Fruit Trifle

This fruit trifle recipe layers soft angel food cake, smooth vanilla pudding, fresh seasonal fruit, and homemade whipped cream for a light and refreshing dessert. Easy to prepare and ideal for gatherings, this classic trifle is perfect for holidays, parties, or summer meals. With simple ingredients and colorful layers, it’s a reliable dessert that can be made ahead and served chilled.

Ingredients

Trifle

• 1 angel food cake (bundt-style or loaf, homemade or store-bought)
• 5–6 cups fresh fruit, washed and sliced as needed
• 2 cups heavy whipping cream
• ½ cup powdered sugar
• 2 teaspoons vanilla extract

Vanilla Pudding

• 2 ⅔ cups whole milk, divided
• ½ cup granulated sugar
• ¼ cup cornstarch
• ¼ teaspoon salt
• 1 large egg
• 2 teaspoons vanilla extract

Instructions

Make the Vanilla Pudding

1. In a medium saucepan, heat 2 cups of the milk over medium heat until it just begins to boil.
2. Meanwhile, in a large bowl, whisk together the sugar, cornstarch, and salt. Gradually whisk in the remaining ⅔ cup milk until smooth, then add the egg and whisk well.
3. Slowly pour the hot milk into the sugar mixture, whisking constantly.
4. Return the mixture to the saucepan and cook over medium heat, stirring constantly, until it comes to a gentle simmer and thickens, about 1 minute.
5. Remove from heat and stir in the vanilla extract.
6. If needed, strain through a fine-mesh sieve for a smoother texture. Transfer to a heatproof bowl, cover with plastic wrap pressed directly onto the surface, and refrigerate until completely chilled.

Make the Whipped Cream

1. Pour the heavy cream into a large bowl.
2. Beat on high speed until slightly thickened, then add the powdered sugar and vanilla.
3. Continue beating until stiff peaks form. Refrigerate until ready to use.

Assemble the Trifle

1. Cut or tear the angel food cake into bite-sized pieces.
2. In a trifle bowl or large glass dish, layer cake pieces on the bottom.
3. Spoon a layer of vanilla pudding over the cake, followed by a layer of fresh fruit.
4. Add a layer of whipped cream.
5. Repeat the layers until the bowl is filled, finishing with whipped cream and fruit on top.
6. Refrigerate until ready to serve. Best enjoyed the same day, but can be stored for up to 2–3 days.

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Tips

• Chill the pudding completely before layering to keep clean layers.
• Use firm, fresh fruit to prevent excess liquid.
• Assemble close to serving time for the best texture.

Variations and Substitutions

• Use pound cake or sponge cake instead of angel food cake.
• Replace vanilla pudding with chocolate or lemon pudding.
• Add a splash of fruit juice to the cake for extra moisture.

FAQs

What fruit works best in a trifle?
Berries, kiwi, peaches, and pineapple work well and hold their shape.

Can this be made ahead?
Yes, but for best flavor and texture, assemble no more than one day ahead.

Can I use store-bought pudding?
Yes, prepared vanilla pudding can be used to save time.

Serving Suggestions

• Garnish with mint leaves or extra fruit on top.
• Serve in individual glasses for easy portioning.
• Pair with coffee or tea for a light dessert.

Why You’ll Love This Recipe

• Light, creamy layers with fresh fruit
• Simple ingredients and flexible layering
• Perfect for gatherings, holidays, and make-ahead desserts