Summer Berry Trifle

berry trifle on wooden board with strawberries, blueberries and angel food cake

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A healthy Summer Berry Trifle recipe with layers of fresh berries, angel food cake and whipped topping. Easy to assemble in less than 30 minutes, and a dazzling make ahead dessert recipe for all your summer parties! The perfect lightened up dessert and easy to make gluten free and dairy free friendly.


  • 2 pounds fresh strawberries, hulled and sliced
  • 2 pints fresh blueberries
  • Angel food cake (see notes)
  • 9 ounces whipped topping (I used coconut whipped topping)
  • 3 cups vanilla Greek yogurt (see notes)
  • Lemon zest, optional


  1. Prep ingredients: Prepare fruit, cut angel food cake into cubes and make sure whipped topping is thawed before beginning.
  2. Make yogurt mixture: In a medium-large bowl, combine the whipped topping with Greek yogurt and set aside.
  3. Assemble trifle: In a classic trifle bowl, start by adding in a layer of cubed angel food cake on the bottom of the bowl. Next carefully arrange the blueberries and strawberries in a single layer. Spoon on a layer of the whipped topping-yogurt mixture and spread evenly. Then repeat by adding in another layer of angel food cake, berries, more whipped topping mixture and continue adding in layers until you end with a layer of whipped topping mixture and decorate the top with more berries and lemon zest (if you’d like). You should get 3-4 layers total. Chill trifle bowl in fridge until ready to serve. 



ANGEL FOOD CAKE ALTERNATIVES: Try store bought pound cake, sponge cake or Savoiardi biscuits (ladyfingers).

GLUTEN FREE – Options to make gluten-free using a gluten-free angel food cake mix or another gluten-free cake you like.

DAIRY FREE – Dairy-free alternative using your favorite dairy-free yogurt.  

MAKE AHEAD – Dessert can be made 1 day ahead – wrap and refrigerate until ready to serve.

STORAGE – Leftovers will keep covered in the fridge for up to 4 days.