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Labor Day Desserts

Labor Day desserts with angel food cake, fresh berries, and whipped cream make a light no-oven trifle that layers beautifully. Build juicy fruit layers, top with fluffy whipped cream, then chill until set and ready to serve.
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Prep Time 20 minutes
chill 30 minutes
Total Time 50 minutes
Servings: 6 servings
Course: Dessert
Cuisine: American
Calories: 230
Ingredients Method Notes

Ingredients
  

  • 1 count pre-made angel food cake, cubed Use store-bought angel food cake for the easiest assembly.
  • 2 cup fresh strawberries, sliced Slice just before layering so they stay bright and juicy.
  • 2 cup whipped cream Use sweetened or unsweetened whipped cream based on your preference.
  • 1 cup blueberries Toss with strawberries if needed to create even layers.
  • 0.25 cup powdered sugar Dust on top right before serving or after chilling.

Method
 

Assemble the trifle
  1. Layer the angel food cake cubes in a large trifle dish in an even base layer, leaving small gaps so the fruit can sink in later.
  2. Add a layer of sliced strawberries and blueberries over the cake, spreading to the edges for balanced bites in every scoop.
  3. Spread a generous layer of whipped cream over the fruit, smoothing it into a consistent thickness so it seals the berries.
  4. Repeat the layers until the dish is full, ending with whipped cream on top for a fluffy finish.
Chill and finish
  1. Dust the top with powdered sugar, then chill for at least 30 minutes to help the layers set.

Notes

Pro tip: assemble close to serving time so the angel food stays airy and doesn’t collapse into the fruit. Refrigerate in a covered container for up to 2 days; the cake will soften slightly. Freezing is not recommended because the whipped cream and berries lose texture. Dietary swap: use a whipped topping made with dairy-free cream to make it dairy-free.