Don't be mad if you end up eating this peach and blueberry trifle recipe for breakfast, lunch, and dinner. It's a healthy-ish, easy dessert that uses beautiful summer produce alongside an airy angel food cake and a greek yogurt-whipped cream filling. This peach and blueberry trifle is to die for!
I first saw this peaches and cream trifle idea on my Instagram friend Yoga of Cooking's blog - her recipe looked so summery and delicious, I knew i had to try it out.
Angel food cake reminds me of growing up - my dad always really liked it. And now with all this summer produce bounty, I have been going nuts in the kitchen with summer, fruit-forward baking. I also got like 10 peaches in my Imperfect Produce box this week that were 3 days out from going bad, so I needed to make a peach-heavy recipe, stat. Enter peach and blueberry trifle!
Rosana's recipe called for a cream cheese whipped cream, but I rarely have cream cheese in my fridge - and I do nearly always have greek yogurt. I looooove mixing greek yogurt into whipped cream - it makes it thick and adds a zing to the whole thing.
Layer the ingredients - cake, cream, fruit - in a trifle dish like this one. Or just use a big vase - that works too.
Alternating layers of angel food cake with greek yogurt whipped cream and fresh summer fruit - I used peaches and blueberries but you could use nectarines, plums, apricots, or any berry you want - this recipe came together quickly and feels light enough to enjoy for breakfast - not just dessert or a special occasion.
Peach and Blueberry Trifle Cake Recipe
- Angel Food Cake - sourced from Yoga of Cooking - or buy one at the store! no shame!
- 1 ½ cup egg whites about 10–12 medium eggs, room temperature
- 1 ¼ teaspoon cream of tartar
- 1 teaspoon vanilla extract
- 1 ¼ cup caster sugar
- ¼ teaspoon kosher salt
- 1 cup cake flour sifted
- ½ cup powdered sugar
- Greek Yogurt Whipped Cream
- 1 ¾ cup heavy whipping cream
- ¼ cup powdered sugar
- 1 cup full-fat Greek yogurt
- Fruit + Toppings
- 6 ripe peaches
- 1 quart of blueberries
- Make the angel food cake. Preheat the oven to 350F. In the bowl of a stand mixer fitted with a whisk attachment, whip the egg whites with the cream of tartar until soft peaks have formed. While the egg whites are mixing, sift together the cake flour and powdered sugar. Back to the egg whites: Add in the vanilla extract and salt, and mix to combine. Then add in the caster (which is just super-fine sugar) sugar, 1 tablespoon at a time, until the egg whites are glossy and forming stiff peaks. Fold in the cake flour/powdered sugar combo, and then pour the batter into a non-greased angel food cake pan. Bake at 350F for 30ish minutes, until the cake springs to the touch. Let it cool in the pan upside down for a good 1-2 hours - and check out this video for how to get the cake out of the pan if it’s stuck.
- Make the greek yogurt whipped cream. In the bowl of a stand mixer fitted with a whisk attachment, mix the heavy whipping cream with ¼ cup of powdered sugar until soft peaks are forming. Then add in a cup of full-fat Greek yogurt, and mix a few more times to combine.
- Assemble the trifle. Cube the angel food cake into bitesize pieces. Do a layer of angel food cake, then a layer of whipped cream, then a layer of fruit, and repeat until the trifle dish is full. Set in the fridge so the flavors can marry for a few hours, and serve!