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+ servings
individual trifle cups topped with whipped cream and berries.
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5 from 3 votes

Angel Food Cake Dessert Cups (No Bake)

Whip up these angel food cake dessert cups layered with berries and homemade whipped cream in under 20 minutes. This is an easy individual portioned dessert that requires minimal effort and no baking!
Prep Time20 mins
Freeze Mixing Bowl30 mins
Total Time50 mins
Course: Dessert
Cuisine: American
Diet: Vegetarian
Servings: 15 - 20 mini trifles
Calories: 186kcal
Author: Jessica Mode


  • 16 ounces cold heavy cream
  • 4 tablespoons confectioners' sugar
  • 1 teaspoon vanilla extract
  • 1 angel food cake cut into 1 inch cubes
  • ½ pint blackberries
  • 1 pint blueberries
  • ½ pint raspberries
  • 1 pint strawberries sliced in half


  • Freeze a metal mixing bowl and whisk attachment for 30 minutes. If you don't have a metal bowl, opt for a glass bowl.
  • Fit stand mixer with chilled bowl and whisk attachment. Add heavy cream, confectioners sugar, and vanilla extract to the mixing bowl. Beat on medium-high until soft, medium peaks have formed, about 4 - 6 minutes. To check for medium peaks, lift the whisk attachment out of the whipped cream. The peaks should stand up firmly, but still have a slight curl on the tip. Refrigerate cream until ready to assemble.
  • To assemble, set out the mini trifle dessert cups. Fill each cup up ⅓ of the way with angel food cake. On top of the cake, add a mixture of blackberries, blueberries, and raspberries until the cups are filled up ⅔ of the way. Using an ice cream scoop, add one scoop of whipped cream to the top of each trifle. Top with a slice of strawberry and some additional blueberries. Serve immediately or place in the refrigerator until ready to serve.



Cut Angel food cake with a serrated knife to avoid smashing the cake.
If you live in a very hot climate, be sure to make the whipped cream in a cool, climate-controlled environment. It's important to keep the heavy cream and mixing bowl very cold throughout the whole process of making the whipped cream.
Make Ahead: These dessert cake cups can be prepped up to 8 hours ahead of time and stored in the refrigerator until served. The angel food cake will become more soft the longer they are left in the refrigerator.
For Curdled Whipped Cream: If your whipped cream becomes lumpy or curdled, stop mixing and add 1-2 tablespoons of cold heavy cream into the mixture. Whisk the mixture by hand until a smooth whipped cream has formed.


Calories: 186kcal | Carbohydrates: 20g | Protein: 2g | Fat: 12g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Cholesterol: 41mg | Sodium: 70mg | Potassium: 160mg | Fiber: 3g | Sugar: 12g | Vitamin A: 504IU | Vitamin C: 29mg | Calcium: 45mg | Iron: 1mg