Summer Berry Trifle
This post may contain affiliate links. Read my full disclosure policy.
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 For Summer Berry Trifle
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
Video Tutorial
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
Powered by 
- 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.
See more recipes:
Comments
Add a Comment
This site uses Akismet to reduce spam. Learn how your comment data is processed.
Hi Jen,
I’m planning on making this for the holiday weekend but wanted to get your thoughts first. I’ve made an amaretto cheesecake with fresh berries in the past and thought a little Ameretto in the cream cheese portion might be a good addition. I don’t want it to overpower it but enhance it. Any thoughts are much appreciated! 💕
Hi Candice, I think I’m weighing too late to help (sorry!) but I think a modest amount of amaretto in the cream cheese mixture would work. If you did try it — I’d love to hear how it came out!
Thank you Jen. I actually made it accordingly to your instructions and it was loved by all. Definitely a favorite ode to summer dessert!
Thanks for all you do 💞
Glad it came out nicely — thanks for taking the time to let me know! 🙂
I was afraid with the jam it would be too sweet so I just sprinkled a 1/4-1/2 of a cup of sugar over the fruit and tossed it around. Let it sit with cling wrap over it for a while and proceeded with the rest of the recipe. Turned out plenty sweet but not overwhelming.
So good and easy!
Hi Jenn,
this recipe sounds amazing. I’m thinking about prepping it ahead for fall/winter now that all the fruit is in season. Have you ever tried freezing the trifle for longer periods? If so, what’s your recommendation in terms of how long it will keep?
Thanks ahead & all the best
Sarah
Hi Sarah, I’ve never frozen this and based on the amount of dairy it contains, I don’t think it’s a great candidate for freezing — sorry!
Jenn, yours is the website I always turn to for recipes. Yours are superior! I have a tough question. We are invited to a party at a summer cottage with limited (probably no) refrigerator space. The gathering is on a Saturday, and I would make the trifle on Friday. I would remove it from the fridge around noon on Saturday and take it in a cooler. My question is can it remain in the cooler until 7:00 that evening? I have good freezer packs, but am afraid the trifle might break down over that length of time. Thank you. Maria
Hi Maria, As long as you have plenty of good freezer packs, I think it will be fine. 🙂