Maple Whipped Cream Angel Food Trifle

Angel food cake earned its name from its cloud-light crumb, a beloved American classic made for soaking up flavor. This trifle layers the airy cubes with maple whipped cream and fresh berries for a bright, easy dessert.

Serves 6 · 25 min prep

Estimate for one serving

• 385 cal
• 5g protein
• 48g carbs
• 20g fat
• 3g fiber

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Ingredients

• 1 (about 10 oz) store-bought or homemade angel food cake
• 2 cups heavy whipping cream
• 1/3 cup pure maple syrup
• 1 tsp vanilla extract
• 2 cups fresh strawberries
• 1 cup fresh blueberries
• 1 cup fresh raspberries
• 2 tbsp powdered sugar
• 1/4 tsp ground cinnamon
• 1/3 cup toasted sliced almonds

Instructions

1. 1Tear or cut the angel food cake into roughly 1-inch cubes, keeping the light spongy texture intact so it can soak up flavors without collapsing. Set the cubes aside on a baking sheet while you prep the cream and fruit.
2. 2Hull and slice the strawberries, then gently toss all the berries together in a bowl with a light dusting of powdered sugar and the cinnamon so they release a little juice and take on warm autumn spice. Let the fruit sit 5 minutes.
3. 3Chill a large mixing bowl and beaters in the freezer for 10 minutes. Pour the cold heavy cream into the chilled bowl and whip on medium-high speed until soft peaks form.
4. 4Drizzle in the maple syrup and vanilla while continuing to whip just until medium-stiff peaks hold; stop before the cream turns grainy so it stays silky and pipeable.
5. 5In a clear trifle bowl or individual glasses, place a layer of angel food cake cubes to cover the bottom, pressing lightly so they nestle together.
6. 6Spoon a layer of the spiced mixed berries over the cake, allowing some juice to drip down into the sponge.
7. 7Add a generous layer of the maple whipped cream, spreading it to the edges so every bite will have cream.
8. 8Repeat the layers—cake, berries, cream—until the vessel is full, finishing with a cloud of maple cream on top.
9. 9Scatter the toasted almonds over the final cream layer for crunch and a toasty note that contrasts the delicate cake.
10. 10Cover and chill the trifle at least 30 minutes (or up to 4 hours) so the cake softens slightly and the flavors marry.
11. 11Just before serving, add a few extra fresh berries on top for color and a final light drizzle of maple syrup if desired.
12. 12Scoop down through all layers with a large spoon so each portion gets cake, fruit, and cream in every bite.