A light and fluffy angel food cake layered with whipped cream and fresh berries, perfect for patriotic holidays like the 4th of July or Memorial Day.

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If using a store-bought angel food cake, cut it into 1-inch slices or cubes. If homemade, let it cool completely before slicing.
In a bowl, mix strawberries, blueberries, and raspberries. Add sugar if desired and let sit for 10 minutes.
In a trifle dish or individual cups, layer pieces of angel food cake at the bottom.
Spoon a layer of whipped cream over the cake pieces.
Add a layer of mixed berries on top of the whipped cream.
Repeat layers until the dish is full, finishing with whipped cream and a decorative topping of berries.
Chill for at least 30 minutes before serving. Garnish with fresh mint if desired.

You can use frozen berries if fresh are not available—just thaw and drain them first.
To make this dessert even lighter, use a low-fat whipped topping.
Assemble just before serving to keep the cake from getting soggy.