Berry-Lime-Angel Food Mini Trifles

In a traditional trifle, liqueur moistens cake that's layered with custard and fruit. In our lighter, parfait-like version, we used the sweet juice from mashed blackberries and blueberries to soak into the cake and lime zest to flavor the whipped topping. Fresh strawberries and raspberries will also work well in this recipe.

Yield: 4 servings (serving size: 1 mini trifle)
Recipe from Oxmoor House

More From Oxmoor House

Recipe Time

Prep Time:

Nutritional Information

Amount per serving
  • Calories: 304
  • Calories from fat: 0.0%
  • Fat: 20.4g
  • Saturated fat: 10g
  • Monounsaturated fat: 6g
  • Polyunsaturated fat: 4.1g
  • Protein: 2.3g
  • Carbohydrate: 44.8g
  • Fiber: 4g
  • Cholesterol: 0.0mg
  • Iron: 0.4mg
  • Sodium: 358mg
  • Calcium: 40mg


  • 1 tablespoon grated lime rind
  • 2 cups reduced-calorie frozen whipped topping, thawed
  • 1 1/2 tablespoons fresh lime juice
  • 1 1/4 cups blackberries, divided
  • 1 1/4 cups blueberries, divided
  • 2 cups (1/2-inch) cubed angel food cake


  1. 1. Fold lime rind into whipped topping; set aside.
  2. 2. Place lime juice and 1 cup each blackberries and blueberries in an 8-inch square glass dish. Mash berry mixture using the back of a spoon.
  3. 3. Layer half of cake cubes evenly in each of 4 dessert glasses. Top evenly with half of berry mixture and half of reserved topping mixture. Repeat layers with remaining half of cake cubes, berry mixture, and topping mixture. Top each trifle with 1 tablespoon each remaining blackberries and blueberries.
  4. Shortcut kitchen tip
  5. Mashing the berries releases their juice, which adds flavor and moisture to the cake. To easily mash the berries, place them in an 8-inch square glass dish or other container with a wide, flat bottom, and use the back of a spoon.
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