This easy no-bake Strawberry Trifle with Angel Food Cake made with fresh, luscious strawberries, heavenly, billowy whipped cream and light as a cloud angel food cake has to be the easiest dessert you will ever prepare.
If you are looking for the perfect Easter dessert, you are in the right place. Strawberry Trifle with Angel Food Cake is light, it’s refreshing, it’s elegant, and it’s delicious! Strawberries from Plant City, FL, are in season right now, and they are spectacular! Did you know Plant City supplies three-fourths of the nation’s strawberries and December through April is strawberry season? Plant City even hosts a Strawberry Festival in early March to celebrate its most famous crop.
I’ve been making this easy and delicious dessert for as long as I can remember and it couldn’t be easier. In fact, I have been making it so long, I didn’t have a recipe and had to measure everything out so I could share it with you!
Strawberry Trifle with Angel Food Cake only has a few ingredients: Fresh juicy strawberries, whipped cream, sugar, lemon zest and juice, kosher salt and a purchased angel food cake. And, if you want to make it even easier, you can substitute frozen strawberries in syrup for the fresh strawberries, and Cool Whip for the whipped cream.
When you are ready to make Strawberry Trifle with Angel Food Cake, gather your ingredients and place a metal mixing bowl and the whisk attachment for your electric mixer into your freezer or refrigerator for at least 15-20 minutes before you make the whipped cream.
In a large bowl combine the strawberry slices, one cup sugar, lemon juice and zest and pinch of salt. Optional, add a splash of Grand Marnier.
Set aside for about 30 minutes and stir occasionally. This allows the strawberries to macerate or to soften slightly and start releasing their juices.
To make the whipped cream, pour the whipping cream into the chilled bowl and add 1/4 cup sugar. Use the whisk attachment and beat the cream mixture on medium speed until stiff peaks form. This should take 7-8 minutes. Do not over beat or the cream will turn to butter. Cream doubles in size when whipped and the two cups of heavy cream will turn into four cups of whipped cream.
To assemble the trifle, for the first layer put one layer of torn pieces of angel food cake in the bottom of a large trifle bowl.
Spoon about 1/3 of the strawberry mixture over the angel food cake and follow up with about 1/3 of the whipped cream. Make sure the whipped cream completely covers the strawberry layer. Repeat two more times and finish up with a layer of whipped cream. Smooth out the topping, cover and refrigerate until ready to serve.
Strawberry Trifle with Angel Food Cake is best served within a few hours of being prepared.