Ingredients
1 purchased angel food cake, cut into bite-sized pieces, divided
32 ounces sweetened vanilla yogurt, divided
1 pint strawberries, hulled and sliced, or more for a larger bowl, divided
3/4 cup strawberry preserves
1 to 2 tablespoons water, Â or more as needed
2 cups blueberries, rinsed and dried
3/4 cup blueberry preserves
whole strawberries and blueberries for garnish (optional)
Preparation
Step 1
Place a layer of angel food cake pieces in the bottom of a small trifle dish or pretty cut glass bowl. Spread a thin layer of yogurt over cake layer.
Step 2
Add a single layer of sliced strawberries. Place strawberry preserves and 1 tablespoon water in a microwave-safe bowl and heat on High until preserves liquefy, 1 to 2 minutes. Stir, and add up to 1 tablespoon more water if needed to make a syrup. Drizzle a portion of strawberry syrup over strawberry layer.
Step 3
Add another single layer of cake pieces, and spread with yogurt. Sprinkle with blueberries.
Step 4
Place blueberry preserves and 1 tablespoon water in a microwave-safe bowl and heat on High until preserves have melted, about 1 minute. Stir, and add up to 1 tablespoon more water if needed to make a syrup. Drizzle a portion of blueberry syrup over blueberries.
Step 5
Add another layer of cake pieces; spread with yogurt, add a layer of strawberries, and drizzle with strawberry syrup. Add a layer of cake; spread with yogurt, sprinkle with blueberries, and drizzle with blueberry syrup. Spread with a final layer of yogurt.
Step 6
Garnish with fresh strawberry slices, whole berries, and blueberries, and drizzle with any remaining syrup.
Step 7
Cover and refrigerate until ready to serve. Store leftovers, covered, in the refrigerator.
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