There are few recipes that are easier and more delicious than my miniature berry trifle! I recommend making the whipped cream and angel food cake from scratch; however, if you are short on time, store-bought will be just fine!
Add sugar to a food processor. Pulse until super fine.
Sift together half of the total sugar, the cake flour, and the salt.
In the bowl of a stand mixer, use the whisk attachment to mix together the egg whites, vanilla extract, almond extract, and cream of tartar. Whisk on low and slowly work up the speed. After roughly 90 seconds, start slowly adding in the remaining sugar, only a little at a time.
After adding in all of the remaining sugar and achieving stiff peaks, fold in the dry ingredients in small increments.
Transfer batter to an ungreased angel food cake pan. Bake for roughly 40 minutes (note: you'll want to place the cake in the bottom part of the oven). At the end of baking, you'll want the top to be golden brown and the middle to pass the typical skewer test (it should come out clean).
Cool upside down on a cooling rack for 90 minutes – two hours. Remove angel food cake from the pan.
For The Whipped Cream
Add heavy whipping cream to the bowl of your stand mixer fitted with a whisk attachment.
Add powdered sugar + vanilla extract. Whip on high speed for 3-5 minutes.
Whip until the cream forms soft peaks, as pictured, when the whisk is raised.
For The Trifle
In small, clear vessels (I like to use rocks/wine glasses), layer the whipped cream, angel food cake, and berries. Alternate use of each item. Serve and enjoy!