This is a modern twist on a classic layered dessert. You’ll find links to homemade options for the pudding, angel food cake and whipped cream. This is a great make a day ahead treat. Prepare the layers separately. Make sure you assemble the trifle right before serving!
Prepare the angel food cake. This cake can easily be purchased at your local bakery or grocery store. I made an angel food cake from scratch and it was magnificent. This recipe makes the cake slightly more dense than your normal angel food cake, which allowed it to hold together when the layers were poured on. Cut your cake into small 1-inch squares. This will be your first layer for the trifle.
Make the pudding. Here is a link to an amazing homemade pudding. Or you can buy the box at the store. Let the pudding set in the fridge while preparing the other layers.
The berries. I used raspberries and strawberries. You can use any berry you like. I soaked the raspberries in 2/3 cup of pomegranate syrup to make almost a “preserve” layer. The strawberries were sliced to go on the sides of the dish.
Assembling The Trifle Layers
Now for the fun part! If you have kids, this is a fun part to include them in.
Begin with the angel food cake. I used 12-15 pieces of cake each layer.
Next layer 1/3 of your pudding on the cake pieces. Add in the sliced strawberries around the sides.
Pour 1/2 of the berry mixture on top. If you are wanting clean-cut layers, I suggest draining the berries from the sauce. The sauce runs into the layers.
Get a thick layer of whipped cream on top. I used about 1/3 of my batch for this layer.