Ingredients
Equipment
Method
- Prepare the ingredients: wash and dry the berries, slicing strawberries if using, and cut the angel food cake into 1-inch cubes. If using liqueur, toss the berries with it and let them sit for 10 minutes.
- Make the whipped cream: beat the cold heavy cream, powdered sugar, and vanilla until soft peaks form. For extra stability, add 2 tablespoons of instant vanilla pudding mix.
- Assemble: in a large trifle dish, add a layer of cake cubes, then berries, then whipped cream. Repeat the layers until you reach the top, finishing with a generous layer of whipped cream.
- Decorate the top with the prettiest berries, a sprinkle of lemon zest, and fresh mint if desired.
- Cover and refrigerate for at least 2 hours, or up to overnight, so the flavours meld and the cake absorbs the berry juices. Serve chilled, scooping into individual bowls.
Nutrition
Notes
Net carbs: 24g per serving (27g total carbs minus 3g fiber).
Substitutions: Fold 1 cup Greek yogurt or softened cream cheese into the whipped cream for tang, or use pound cake, sponge cake, or ladyfingers in place of angel food cake. Note that angel food cake contains wheat, so this dessert is not gluten-free as written.
Storage: Make up to 1 day ahead. Leftovers keep covered in the fridge for up to 3 days. Add fresh garnishes just before serving.
Reheating: None needed. Serve chilled.
