Is a meal complete without dessert? I don’t think so. This Raspberry Angel Food Cake Trifle is quick to assemble because you aren’t actually cooking anything. All you will need for this recipe is a store bought Angel Food cake, raspberries, and homemade whip cream.

Serves 6

Ingredients:
1 - 13oz Angel Food Cake
2 cups heavy cream or heavy whipping cream, cold
2 tablespoons white sugar
1 teaspoon vanilla extract
1 frozen mixing bowl
12 oz raspberries, washed

Directions:

1.   Slice the Angel Food cake horizontally into 5 even pieces, set aside the smallest piece. The smallest piece of Angel Food cake is going to be used to fill the holes in the larger pieces as you make your layers.

2.  In your frozen mixing bowl whip heavy cream, sugar, and vanilla extract on medium-high speed until stiff peaks form, about 5 minutes.

3. If your trifle bowl is like mine it is larger at the top than the bottom, therefore; to assemble you will start with the smallest of the 4 remaining slices of Angel Food cake. Place the smallest slice on the bottom of your trifle bowl.

4. Next layer a quarter of the raspberries and then a third of the whipped cream.

5. Layer your next slice of cake and use a piece of the Angel Food cake you set aside to fill the center whole. Repeat Step 4 & 5 this until your last layer is raspberries (just like the photo).

6. Serve and enjoy.

Pro Tip:

*Not all creams are made equal. Heavy cream, heavy whipping cream, and whipping cream are actually different things. The difference in this dairy products is their fat content. Heavy cream or heavy whipping cream has a higher fat content which makes it the ideal for creating a stiffer whipped cream to create this layered trifle.