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Summer Berry Trifle
This berry trifle is perfect for a summer party — it’s refreshing, gorgeous, and make-ahead.
Photo by Alexandra Grablewski (Chronicle Books, 2018)
Berry trifles make wonderful (and patriotic) summer party desserts. Not only are they gorgeous, they feed a crowd and are made in advance. The only drawback is that, with all their layers, they can be time-consuming to make from scratch. I save time by using store-bought Savoiardi biscuits (a.k.a. crisp ladyfingers), cream cheese, and raspberry jam. The result is a dazzling, delicious berry trifle that can be made in 30 minutes. Use a deep, clear glass bowl or a footed glass trifle dish so the pretty layers can be seen. And don’t worry if the layers look slightly uneven or if the layers mix a bit — that’s the beauty of a trifle. You can also make the trifle in small glasses as individual parfaits.
What You’ll Need
STEP-By-Step Instructions
To begin, warm the raspberry jam in the microwave.
Toss it with the berries and let it sit while you prepare the rest of the trifle.
Beat the heavy cream until stiff peaks form, then set aside.
In a large bowl, combine the softened cream cheese and Confectioners’ sugar.
Beat until smooth and creamy, then beat in the vanilla.
Add a third of the whipped cream.
Beat until smooth and then add the remaining cream.
Fold with a rubber spatula until evenly combined.
To assemble, begin by layering the lady fingers in the bottom of the dish. Top with a third of the berry mixture, followed by a third of the cream.
Continue alternating the lady fingers, berries, and cream.
End with the cream cheese mixture on top; for the last layer of cream, leave a 1-inch border around the edge showing the fruit beneath. Sprinkle some berries and a fresh mint on top.
Let the trifle chill for at least 8 hours, then top with some fresh berries and a spring of fresh mint, if desired.
Photo by Alexandra Grablewski (Chronicle Books, 2018)
You May Also Like
- Strawberry Shortcake
- Raspberry & Cream Parfaits
- Fresh Strawberry Cake
- Peaches & Berries with Lemon-Mint Syrup
Summer Berry Trifle
This berry trifle is perfect for a summer party — it’s refreshing, gorgeous, and make-ahead.
Ingredients
- ¾ cup (8 oz) seedless raspberry jam
- 1 quart (1½ pounds) strawberries, hulled and cut into ¼-inch slices
- 1 pint (12 oz) raspberries
- 1 pint (12 oz) blueberries
- 1½ cups heavy whipping cream, cold
- 16 ounces cream cheese (preferably Philadelphia brand), at room temperature
- 1¾ cups confectioners' sugar
- 1 teaspoon vanilla extract
- 1 (7 oz) package crisp lady fingers (also called savoiardi biscuits)
- Fresh mint spring, for garnish (optional)
Instructions
- Set aside a few berries for topping the trifle.
- Heat the raspberry jam in a large bowl in the microwave for about 1 minute, or until hot and liquidy. Add the fresh berries and toss to coat. Let sit while you prepare the rest of the recipe, stirring occasionally.
- In a large bowl, whip the heavy cream until stiff peaks form. Set aside.
- In another large bowl, beat the softened cream cheese with the powdered sugar until smooth and creamy. Beat in the vanilla, then beat in a third of the whipped cream. Using a large rubber spatula, fold in the rest of the whipped cream until well combined.
- Cover the bottom of a 9-inch (14-cup capacity) trifle dish or glass bowl with a layer of lady fingers (break into pieces as necessary). Follow with ⅓ of the berry-jam mixture (including ⅓ of the juices), then ⅓ of the cream. Alternate, ending with the cream cheese mixture on top; for the last layer of cream, leave a 1-inch border around the edge showing the fruit beneath. Garnish with the reserved whole berries and a fresh mint spring if using. Refrigerate for at least 8 hours, or overnight, before serving.
Nutrition Information
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- Per serving (10 servings)
- Calories: 554
- Fat: 31g
- Saturated fat: 18g
- Carbohydrates: 65g
- Sugar: 41g
- Fiber: 5g
- Protein: 7g
- Sodium: 197mg
- Cholesterol: 143mg
This website is written and produced for informational purposes only. I am not a certified nutritionist and the nutritional data on this site has not been evaluated or approved by a nutritionist or the Food and Drug Administration. Nutritional information is offered as a courtesy and should not be construed as a guarantee. The data is calculated through an online nutritional calculator, Edamam.com. Although I do my best to provide accurate nutritional information, these figures should be considered estimates only. Varying factors such as product types or brands purchased, natural fluctuations in fresh produce, and the way ingredients are processed change the effective nutritional information in any given recipe. Furthermore, different online calculators provide different results depending on their own nutrition fact sources and algorithms. To obtain the most accurate nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator.
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Hi Jenn,
Should I cover the trifle with saran wrap when I refrigerate it over night? I just finished making it and am ready to stick it in the fridge. To cover or not to cover….that is the question.
I love your recipes, especially the buttermilk fried chicken tenders. I make them for my grandkids!
Thanks,
Mary
So glad you like the recipes, Mary! Yes, I’d cover the trifle. 🙂
Hi Jen,
I don’t care for ladyfingers. Could I use pound cake instead? Or even vanilla cake as a substitute? Thank you!
Hi Roxanne, pound cake will work well as a substitute. Enjoy!
This is a showstopper! Everyone is impressed and thinks you spent all day in the kitchen (that you didn’t, is your dirty little secret…) I use mascarpone cheese instead of cream cheese because it’s lighter and a little creamier, also a little sweet (I use less added sugar). The filling actually came from the tiramisu recipe I make, but started using it for trifles, with good success. An awesome summer dessert! (I buy my mascarpone from Trader Joe’s; it’s less expensive than other sources and is of great quality. It is soft and does not need to be brought to room temperature, just use as is.)
This is our favourite summer dessert. Its so delicious and so easy to make. I add a little lemon juice to the fruit jam mixture and some lemon zest to the cream cheese mixture. Yum!
Will be a go to summer dessert. Delicious, beautiful and wonderfully easy to make.
I have made this twice in a week! It is beautiful, easy to make, MAKE AHEAD, and everyone loves it. Thank you so much for sharing the recipe. This will be a go to for me when I need a tasty and lovely dessert.
I made this today with fresh strawberries. It’s an easy recipe. My husband says it’s his favorite trifle recipe. The use of strawberry jam is genius and the cream cheese keeps it from being too sweet. Tastes like a strawberry shortcake cheesecake!
Amazing!!!
Perfectly delicious!
I have made this trifle many times and it is always a hit. Jen is my go-to gal for any special, and even not-so-special, occasion! However, this year my family has been on a keto diet regimen and I’ve had to scrounge up a few menu items that contain no sugar and very few carbs that even the non-keto among us can enjoy. I’m pretty confident that I can make the raspberry parfait utilizing Swerve granulated sugar substitute and no one will be the wiser. What do you think, Jenn? Any suggestions on your recipes that will stand up to a little keto-tweaking?
Absolutely love the beauty and simplicity of your recipes. I am not a fan of overly complicated recipes and I’ve never been disappointed when making any of your dishes. You rock!
So glad you like the recipes, Terry! I wish I could help but I’ve never worked with sugar substitutes so I can’t say how it would impact recipes. (If it helps at all, I have read plenty of comments from readers who have said they’ve replaced some or all of the sugar in a recipe with a substitute like Stevia and have had good results.) Hope that helps at least a bit!
This is a great summer dessert! However, the intro to the recipe tripped me up … “can be made ahead of time” Actually, it MUST be made ahead of time as it must chill for 8 hours!!
Yes, I should have read the complete recipe, but based on the intro – I left making it until the morning for a luncheon that day-Yikes! I cranked the fridge up to its highest setting & placed it in a bowl of ice. It set up a bit…it was tasty but soupy. I served madeleines on the side. (I used madeleines from Sams instead of lady fingers)
I made it again and chilled it overnight and it turned out great!
Hi Julie, Good point! I just updated the recipe to reflect that. 🙂
Wow this turned out amazing. I was a little skeptical at first because because I wanted to make a healthy version with sugar reduced jam, and skyr/quark instead of cream cheese. It started looking watery but then I put in the freezer and it set nicely and tastes as if i used cream cheese.
Fairly simple, low maintenance, and pretty resilient (it’s not the end of the world if you miss a step or two, or modify things).
Hi Jenn, I made this delicious trifle on the weekend and it was a big hit!!! (As all your recipes are!) I did add some fresh sliced peaches on top of the berry/jam layer too. Tasted great and looked so pretty! My family finished it for breakfast the next morning!!! Thanks so much again!!
What a colorful and tasty dessert… I made this of a 4th of July dinner party last night and it was a big hit. Very colorful, not too sweet, looks like you fussed but didn’t really… how good is that? And FYI, this easily makes a ½ size… put it in a smaller bowl and voila… mini trifle! It appeared to be a good idea to chill it a long time… I did the 8 hour time for this one and I think it made it easier to spoon out into individual bowls in one piece. Another fabulous recipe from Jenn. Thanks!
Hi Jenn, I’m looking forward to making this trifle tomorrow! Thank you for posting it! Would it be okay to add some sliced fresh peaches to the berries? Should I combine with the berries & jam or just add slices to the layers? Thanks Jenn!!!
Sure, adding peaches would be fine and you can go either way (combining them with the berries or adding them to the layers). Please LMK how it turns out!
This was so good! We didn’t have lady fingers so we just made a quick genoise cake layer and cut that up. The raspberry jam adds an extra delicious unexpected flavor.
This was a hit! I will definitely be making it again, by popular demand. My only question is: are there any specific tips for making the layers come out neatly, as in the picture? Mine looked messier (though still delicious).
Glad you liked it! The one tip I can think of is to make sure you go all the way to the edges with the lady fingers (breaking them into pieces as necessary) so they cover each layer. Also, I’m a total perfectionist, so take that into account when you look the picture! 🙂
Taste was great and it was easy to make. Having grown up with trifles in England, I felt this recipe is too sweet (and I used only half the powdered sugar called for). I suspect the combination of cream cheese instead of custard and excess raspberry jam caused that. Next time, a different recipe.
Hi Jenn! We love your recipes, I’ve tried many of them & now look like a rockstar in the kitchen! My question is, how big is your trifle dish? I’m not sure if I will need to double the recipe. My trifle dish is pretty big and I want several layers.
Thank you,
Tracey
Hi Tracey, so glad you like the recipes! My trifle dish is 9 inches in diameter and it looks like I have 3 layers in my trifle, so you can gauge from that whether or not you’ll need to increase the recipe. Hope that helps!
Jenn ..Help !!!
Making this for my niece for her 16th birthday (her request) I need to make it Sat night and her dinner is Sunday night . I dont want it to be soupy or to be hard either . Can I make it a whole day in advance ? Help :)))
Yes, Judy, it’ll be fine. Hope your niece enjoys!
Jen’s recipes are keepers. This turned out beautiful and luscious!!
I made this last Sunday for a gathering. Since we were all adults, I added Grand Marnier to the cream cheese mixture and drizzled it on the pound cake I used instead of lady fingers. Oh, I also brushed a lemon syrup on the pound cake. It was a big hit!! I love your recipes. They always come out delicious!
I have what may be a silly question, but how do you best scoop this to serve? I’ve never made trifle before and would like to bring this to a party. Thanks!
Hi Rae, Just use a big serving spoon to scoop it out into bowls or onto plates. Hope you enjoy it! 🙂
Am I correct that the whipping cream is whipped?
Correct – enjoy!
Jenn,
I’m going to make this for Sunday Lunch in the Park, but may I put pitted quartered cherries in too? They’re so good this year from California. I’m asking because they’re not ‘berries’. And what about adding some brandy to the jam when the fruit is marinading in it? If not brandy/cognac, anything else?
Thank you!
Joy
Hi Joy, I think both of those additions sound wonderful!
I am not sure I can find crisp lady fingers. Can I use the usual type or is there another type of cookie I can substitute? Thanks!
I wouldn’t recommend the soft lady fingers here, but cut up pound cake will work. Hope that helps and that you enjoy!
Hello! This looks so delicious! I would like to make this but always seem to have a very difficult time getting my heavy whipping cream to actually whip and form peaks! Do you have any suggestions or alternatives?
Thanks so much!
Hi Allison, If you have a hard time getting peaks to form, it sounds like you just need to beat it a bit longer. Hope you enjoy the trifle if you make it!
Jenn, I love your recipes! I was wondering if you could substitute graham cracker mixture (like you would use as a crust) instead of lady fingers?
I wouldn’t recommend it, Bettie, but you could use cut up pound cake if you can’t find the crispy lady fingers. Hope that helps!
I like to chill my bowl and my beaters in the fridge before I whip the cream. Since I’ve done that, I’ve never ruined the whipped cream.
When whipping cream make sure you use a metal or glass bowl. Make sure everything is very clean. If there is any grease on your items it will cause the cream to droop. I also put my bowl and beaters in the freezer. Whipping cream needs to be cold.
I have been asked to make this for a party for 50, what do you think? Do I just times by 5 and use a punch bowl ?
That is my plan.
Thanks, it is wonderful.
Hi Gretchen, As long as it will fit in the bowl, I think that should work. Hope everyone enjoys!
A favorite of my friends! I’ve made this recipe for several parties/occasions, and it still comes up in conversation. I made just one change – I’m not a fan of raspberries, so I substitute blackberries instead. Also, I love making this dessert, because you can make it the day before, and it’s just perfect when it comes time to bring it out. Just one warning – it goes really fast, so jump right in before it’s all gone! In fact, I usually make 2 mini trifles on the side just to make sure we get a taste.
This trifle is beautiful and delicious.
This is a crowd pleaser and often requested dish. It is so fancy and delicious! Usually when I make it the day before, there is none left once I serve it. I made it this past Friday evening for a BBQ on Saturday that got postponed to Sunday then canceled. How long will it stay good in the fridge for? (The dairy used had expiration dates in November)
Thanks!
Hi Melissa, Glad you like it! It keeps well for several days.
I was hoping you would say that! Thank you!!
Can you make this a day ahead? Wanted to make day before to serve a large group.
Yes – hope you enjoy!
This was FABULOUS!! My family loved it and requested it for future family gatherings! I’ve already made it twice now! I love the filling; can it be used to frost a cake? If yes, how much lemon juice and/or zest should I add to make it a lemon frosting? Thanks so much for all of your recipes; they ROCK! :o)
It will definitely be a lighter frosting, but I think it should work. (And so glad you enjoyed this!)
Easy to make, impressive presentation and really delicious! May I finish it off for tomorrow’s breakfast?
LOL – go for it! 🙂
Delicious and easy to make! It was a beautiful dessert for our 4th of July BBQ. It certainly feeds a crowd!
Hi Jenn, If I make this today will it be ok for a BBQ this Sunday? I’m out of town tomorrow and I need a good but quick deasert to feed 10 book club peeps! Thanks. Janet
Hi Janet, I think you could get away with it. It keeps well for several days. 🙂
Great and thanks for your quick reply! I will come back with a rating but I’m 1000% sure its going to be delish and get devoured by all!
I made this for the 4th, and it was a winner! So beautiful and absolutely delicious! I did substitute a pound cake for the ladyfingers, but otherwise followed the recipe. I only got two layers out of my ingredients, but it was still gorgeous. Thanks for the recipe!
I’m so excited to make this today, since it’s been a huge success every 4th of July for the last couple of years as well as on some other special occasions. I’ve only had rave reviews and even some fighting over the last portion! Thank you!!
A perfect desert for a summer get together !! loved it
This was absolutely yummy!! I made homemade lady fingers from another website recipe. Then made individual desserts in tiny mason jars. SOOOOO good! Although my super healthy son requested I make it next time with the jam. Not sure how that will go, but we will give it a try!
Hi! This looks amazing. Do you think frozen fruit would work?
Hi Chelsea, this is really best with fresh fruit – sorry!
I made this dessert for Father’s Day and it was a big hit. It is so delicious. I loved the cream cheese- whipped cream filling. Well done Jenn.