This beautiful and impressive Healthy Berry Trifle is layered with spongy almond flour angel food cake, creamy custard and fresh juicy berries. It is an easy dream summer dessert!

Other light and fresh desserts you’ll love are healthy no bake strawberry cheesecake, healthy cobbler and almond flour cake.

Healthy trifle layered with pudding, sliced angel food cake and berries in a glass trifle bowl.

If you’re looking for a show stopping dessert to serve a crowd this summer, then a healthy berry trifle is a must try!

Ok, so let’s call it healthy-ish. It’s as healthy as this classic dessert is going to get and I’m all about moderation and balance!

It’s a delicious recipe that aims to swap out traditional ingredients for healthier options but is still flexible enough to make it your own.

The blueberries and strawberries make this a light and fresh red, white, and blue patriotic dessert for the 4th of July.

Swap the blueberries for raspberries and you’ve got a red and white patriotic dessert for the 1st of July, Canada Day!

Either way, this stunning display of a healthy trifle is a crowd pleaser you want to serve at all your special occasions like baby showers, wedding showers, BBQs, and potlucks!

It’s also an easy dessert to put together just because you have a ton of berries to use up!

Ingredients in Healthy Trifle

Almond flour, vanilla pudding, whipped topping, blueberries, strawberries, eggs, maple syrup, vanilla extract.

This healthy trifle recipe is super straightforward and if you do a lot of baking with almond flour, you’ve probably already got most of what you need!

I use a Cocowhip, which is a dairy-free whipped topping, and Belsoy vanilla pudding, which is plant-based. And of course, fresh strawberries and blueberries to complete it!

Here’s what you need to make a healthy gluten-free angel food cake from scratch:

  • Almond flour: A fine almond powder giving it a nice soft consistency.
  • Eggs: Used for binding and the fat needed for moisture.
  • Vanilla: Provides a beautiful warm flavor to the cake.
  • Maple syrup: A natural sweetener and an added liquid for extra moisture.

Modifications

This berry trifle recipe is very forgiving, so make it your own!

  • Swap the strawberries and blueberries for raspberries or blackberries. You can also use whatever combination you’d like.
  • For a shortcut, use a store bought angel food cake or instant pudding.
  • Alter the ratio of frozen topping to pudding if the container of frozen topping is larger, and you’re using it all. You can then use less pudding.
Cake, cream, blueberries and strawberries layered in glass trifle bowl.

Step By Step Instructions to Make Berry Trifle

Grab your berry trifle ingredients, and let’s get started!

To Make Angel Food Cake

Whipped egg yolks and maple syrup with a hand mixer in a bowl.

Separate the egg whites from the yolks. In a large bowl, beat the egg yolks and maple syrup for a couple of minutes until light in color, like a custard.

Add the vanilla extract and almond flour and mix using a spatula. Set that aside.

Wash and dry your beaters at this point, so you don’t have any egg yolks remaining on them.

Egg whites whipped in glass bowl with two mixer beaters.

In a separate large bowl, beat the egg whites to stiff peaks. This will take a couple of minutes.

Stiff peaks are formed when you can take the beaters out of the bowl and the egg white fluff doesn’t move or fall back into the bowl.

A scoop of egg whites on top of almond flour mixture in glass bowl with spatula.

Fold in the egg whites, 1 heaping spoonful at a time, into the almond flour batter just until incorporated. Do not overmix, letting any air escape.

Transfer the batter to a parchment lined 8 x 8 baking dish and bake on the middle rack for 25 minutes. Once cooled, cut into 1-inch cubes.

To Make Cream Filling

Spatula stirring creamy mixture in glass bowl.

Combine whipped topping and pudding into a bowl. Stir well.

To Assemble The Trifle

A trifle dish with cubed cake and fresh blueberries.

Add half of the cubes of cake into the bottom of your trifle dish, followed by half of the blueberries. Then, half of the cream mixture on top of that.

Strawberries sliced on top of cream in trifle dish. Cubed cake on cutting board.

Place a single layer of half of the sliced strawberries on top of the cream layer, then the remaining cake cubes on top.

Repeat the pattern and finish it off with a topping of both blueberries and strawberries.

Looking down at healthy trifle with fresh berries in trifle dish.

Cover and refrigerate for at least an hour before you dive in!

Can You Make Trifle the Night Before?

You can make this healthy trifle a day in advance as long as you assemble it right before serving.

To help avoid the cake getting soggy, wrap everything separately and keep it in the fridge, and don’t assemble until you’re ready to serve.

How to Store Leftover Trifle?

Eat up, because this will only keep for up to 1 day in the fridge. Keep stored in an airtight container and enjoy it again before it gets too soggy!

More FAQs

How can I make trifle without a trifle bowl?

Get creative with a large glass salad bowl or punch bowl! The glass ensures your guests will be able to see all those beautiful layers.

What are the layers of a trifle?

The layers are in a repetitive pattern starting with a layer of cake cubes, followed by blueberries, then cream, then strawberries. There are a total of 8 layers and the top is a combination of all the berries combined!

How do you serve trifle?

This is a berry trifle meant to serve a crowd, so you’ll need a large serving spoon to scoop out individual servings. Make sure to get some of each layer!

Serving bowls, ramekins, serving plates, or even martini glasses would be cute!

More Healthy Dessert Recipes

You may also love to browse my whole collection of almond flour recipes!

Berry trifle with blueberries and sliced strawberries in trifle dish.
Healthy trifle layered with pudding, sliced angel food cake and berries in a glass trifle bowl.

Healthy Berry Trifle for Summer

This beautiful and impressive Healthy Berry Trifle is layered with spongy almond flour angel food cake, creamy custard and fresh juicy berries.
5 from 6 votes
Servings 10 servings
Calories 417
Diet Gluten Free
Diet Gluten Free
Prep Time 30 minutes
Cook Time 25 minutes
Chilling Time 1 hour
Total Time 1 hour 55 minutes

Ingredients 
 

For the Healthy Angel Food Cake

For the Healthy Cream Filling

  • 9 oz frozen whipped topping I like Cocowhip or Truwhip
  • 20 oz vanilla pudding I like plant-based but any works

For the Trifle

  • 1 lb strawberries hulled and sliced
  • 1 lb blueberries

Instructions 

To Make Angel Food Cake

  • Preheat oven to 350 degrees F, line square 8 x 8 baking dish with parchment paper and spray with cooking spray. Set aside.
  • Separate egg yolks and egg whites. In a large bowl, add egg yolks and maple syrup. Beat with an electric hand mixer for 3 minutes or until lightened in color.
  • Add vanilla extract and almond flour, stir with spatula until mixed and set aside. Wash and dry attachments from the mixer.
  • In another large bowl, add egg whites and beat until stiff peaks form, about 2 minutes. Fold the egg whites 1 heaping spoonful at a time into the almond batter just until incorporated.
  • Transfer batter into previously prepared baking dish and bake on the middle rack for 25 minutes or until toothpick inserted in the center comes out clean. Remove from the oven, let cool completely and cut into 1 inch cubes.

To Make Cream Filling

  • In a large bowl, add whipped topping and pudding; stir well to combine.

To Assemble the Trifle

  • In the bottom of 14 cup trifle dish, add half of the cake in a single layer and sprinkle with half of blueberries. Spread half of the cream mixture on top and add 1/2 of strawberries in a single layer.
  • Layer the remaining cake cubes on top of the strawberries, add some of blueberries, and top with the remaining cream mixture. Finish with the remaining strawberries and blueberries, arranging them in a pretty pattern.
  • Cover and refrigerate at least one 1 hour. Serve chilled by a spoonful.

Notes

  • Store: Refrigerate leftovers for up to 1 day.
  • Make ahead: I would prep all ingredients and store separately. Assemble the trifle the day of serving otherwise it will be too soggy.
  • Variations: Use raspberries or blackberries for any portion of blueberries or strawberries.
  • Cake, cream and pudding: You can use store-bought angel food cake or instant pudding. If the container of frozen topping is larger, use it all. Can also use less of pudding. This recipe is very forgiving.
  • No trifle dish? Use clear salad bowl or a punch bowl.

Nutrition

Serving: 1.5cups | Calories: 417kcal | Carbohydrates: 76g | Protein: 6g | Fat: 10g | Saturated Fat: 2g | Trans Fat: 0.01g | Cholesterol: 60mg | Sodium: 100mg | Fiber: 4g | Sugar: 18g
Course: Dessert
Cuisine: North American
Author: Olena Osipov
Did you make this recipe?Mention @ifoodreal or tag #ifoodreal!

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About Olena

Welcome! I grew up in Ukraine watching my grandma cook with simple ingredients. I have spent the last 11 years making it my mission to help you cook quick and easy meals for your family!

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Comments

  1. This looks sooo good and very pretty! I would like to make this for a family gathering in a few weeks and maple syrup is not something I keep in stock. Would I be able to use honey instead? Thanks!
    Curly

    1. Hi Curly! You should be able to use honey it might change the taste slightly, but should work! Let us know how it goes!

  2. 5 stars
    Hi Olena thank you for the awesome recipes.I have IBS and I cant eat everything I dont know if have any recipes for that.Thank you June.

    1. Hi June! Thank you for the kind words. While I don’t have specific IBS recipes, feel free to look through the site and find many that will probably suite your specific needs. Enjoy!

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