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Fluffy Strawberry Angel Food Cake Trifle

strawberry angel food cake trifle - featured image
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A light and airy dessert combining fluffy angel food cake, fresh strawberries, and vanilla whipped cream, perfect for spring and summer occasions.

Ingredients

Scale
  • 10 ounces angel food cake, cut into 1-inch cubes
  • 2 cups fresh strawberries, hulled and sliced
  • 2 tablespoons granulated sugar (optional)
  • 1 cup heavy cream, chilled
  • 1 teaspoon vanilla extract
  • 2 tablespoons powdered sugar, sifted
  • 1 teaspoon fresh lemon juice
  • Optional: mint leaves for garnish

Instructions

  1. Prepare the strawberries by tossing sliced strawberries with granulated sugar and lemon juice in a medium bowl. Let macerate at room temperature for about 10 minutes, stirring occasionally.
  2. Make the vanilla whipped cream by chilling your mixing bowl and whisk attachment if possible. Pour cold heavy cream into the bowl, add powdered sugar and vanilla extract. Beat on medium-high speed until soft peaks form.
  3. Cut the angel food cake into roughly 1-inch cubes, ensuring uniform size for even layering.
  4. Assemble the trifle by layering angel food cake cubes, macerated strawberries, and vanilla whipped cream in a serving bowl. Repeat layers until the bowl is filled, finishing with a dollop of whipped cream and a sprinkle of strawberries and mint leaves.
  5. Chill the trifle in the refrigerator for at least 1 hour before serving to let flavors meld and the cake soak up juices.

Notes

Use cold heavy cream for best whipping results. Macerate strawberries to release juices but avoid over-soaking to prevent watery dessert. Fold whipped cream gently to maintain fluffiness. Can substitute coconut cream and vegan cake for dairy-free and vegan versions.

Nutrition

Keywords: strawberry trifle, angel food cake dessert, whipped cream dessert, easy summer dessert, light dessert

Find it online: https://siennaspoon.com/fluffy-strawberry-angel-food-cake-trifle-recipe-easy-homemade-dessert/