# Components:
→ Fruit
01 - 1 cup fresh strawberries, hulled and sliced
02 - 1 cup fresh raspberries
03 - 1 cup fresh blueberries
→ Cake
04 - 1 prepared angel food cake (about 12 oz), cut into 1-inch cubes
→ Cream Layer
05 - 2 cups heavy whipping cream
06 - 4 tablespoons powdered sugar
07 - 1 teaspoon vanilla extract
→ Garnish (optional)
08 - Additional whole berries
09 - Fresh mint leaves
# Directions:
01 - In a large mixing bowl, whip the heavy cream with powdered sugar and vanilla extract until soft peaks form.
02 - Cut the angel food cake into bite-sized cubes.
03 - Gently wash, hull, and slice the strawberries. Wash the raspberries and blueberries.
04 - In a trifle dish or large glass bowl, layer half of the angel food cake cubes at the bottom.
05 - Top with one-third of the whipped cream, spreading evenly.
06 - Scatter half of the strawberries and raspberries (red layer) and half of the blueberries (blue layer) over the whipped cream.
07 - Repeat with the remaining cake cubes, another third of whipped cream, then the rest of the berries.
08 - Finish with a final layer of whipped cream on top, smoothing with a spatula.
09 - Garnish with reserved whole berries and mint leaves if desired.
10 - Refrigerate for at least 1 hour before serving to allow flavors to meld.
