Summer Berry Trifle

Tested & Perfected RecipesCookbook Recipe

This berry trifle is perfect for a summer party. It’s refreshing, gorgeous, and you can make it ahead of time!

Berry Trifle

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 can be 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.

Ingredients for Summer Berry Trifle

berry trifle ingredients

How To Make Summer Berry Trifle

To begin, warm the raspberry jam in the microwave.

Warm Raspberry JamToss it with the berries and let it sit while you prepare the rest of the trifle.

Berries tossed with Jam

Beat the heavy cream until stiff peaks form, then set aside.

beating heavy cream

In a large bowl, combine the softened cream cheese and Confectioners’ sugar.

cream cheese and sugar

Beat until smooth and creamy, then beat in the vanilla.

adding vanilla

Add a third of the whipped cream.

adding some of the whipped creamBeat until smooth and then add the remaining cream.

adding the remaining creamFold with a rubber spatula until evenly combined.

combined cream mixture

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.

assembling the trifle

Continue alternating the lady fingers, berries, and cream.

assembling the trifle 2End 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.

finished berry trifle ready to chillLet the trifle chill for at least 8 hours, then top with some fresh berries and a spring of fresh mint, if desired.

Berry Trifle

Photo by Alexandra Grablewski (Chronicle Books, 2018)

You May Also Like


Summer Berry Trifle

This berry trifle is perfect for a summer party. It’s refreshing, gorgeous, and you can make it ahead of time!

Servings: 8-10
Prep Time: 25 Minutes
Total Time: 25 Minutes, plus at least 8 hours to chill


  • 3/4 cup (8 oz) seedless raspberry jam
  • 1 quart (1-1/2 pounds) strawberries, hulled and cut into 1/4-inch slices
  • 1 pint (12 oz) raspberries
  • 1 pint (12 oz) blueberries
  • 1-1/2 cups heavy whipping cream, cold
  • 16 ounces cream cheese (preferably Philadelphia brand), at room temperature
  • 1-3/4 cups confectioners' sugar
  • 1 teaspoon vanilla extract
  • 1 (7 oz) package crisp lady fingers (also called savoiardi biscuits)
  • Fresh mint spring, for garnish (optional)


  1. Set aside a few berries for topping the trifle.
  2. 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.
  3. In a large bowl, whip the heavy cream until stiff peaks form. Set aside.
  4. 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.
  5. 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 1/3 of the berry-jam mixture (including 1/3 of the juices), then 1/3 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 Edamam

  • 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, 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:

Reviews & Comments

  • I made this for the first time and like many of the other reviewers, five stars all the way! What a great dessert! I wanted to share my review specifically for all the gluten-free people out there. If that’s you, well, you’re one of my people 🙂 GF lady fingers are hard to find sometimes and when I made this, my main grocery store did not have any. For a substitution, I baked a King Arthur GF yellow cake mix and after letting the cake cool, I cut into small squares. The trifle looked just as beautiful and garnered RAVE reviews from my gluten-eating family and friends. All the other parts of the recipe I did as Jenn has written.

    • — Cortney on September 13, 2019
    • Reply
  • Love, love, love this recipe. It looked so amazing, I took photos! lol The whipped cream/cream cheese made it easier and soooooooo delicious. Just wish I could make this, somehow, during the winter, but fresh berries in Canada during the winter…not going to happen. Sigh.

    • — Anne MacGregor on September 9, 2019
    • Reply
  • Looks yummy, can’t wait to make it tonight! I do not have any lady fingers. Can I sub it with graham crackers?? TIA!

    • — Dee Kay on August 28, 2019
    • Reply
    • Hi Dee, I’ve never tried graham crackers here, so it’s hard to say. I suspect they may work, but if you want to go with something that other readers have had success with (and can’t find ladyfingers in your store), you could use cut up pound cake or angel food cake. Hope that helps!

      • — Jenn on August 28, 2019
      • Reply
  • I just made this, and it looks phenomenal! I changed it slightly to suit my tastes. I omitted the fresh raspberries and increased the strawberries. Everything else was as written. I could barely get it into the fridge away from my family. I had some leftover ladyfingers and cream, much to their delight. It was too easy not to make again!

    • — Candace on August 17, 2019
    • Reply
  • I have made this trifle before to rave reviews, but instead of cream cheese, I use mascarpone cheese. I also use this as the filling for my tiramisu. The mascarpone is slightly sweeter and “buttery.” Also, it does not need to come to room temperature before using. It is slighly soft as is. I get my mascarpone from Trader Joe’s at a cheaper price than at the grocery stores. My life has not been the same without it! It’s even good on cinnamon raisin toast.

    • — DesertGirl on August 8, 2019
    • Reply
  • I made this and brought it to a summer party. It was amazing and the entire bowl was eaten! I am an awful cook and followed this recipe exactly and it came out perfect! I am going to try another one of your recipes to see if I can actually cook! LOL
    Thank you, I will make this again!

    • — Mary on July 22, 2019
    • Reply
    • 🙂
      So glad it turned out nicely!

      • — Jenn on July 22, 2019
      • Reply
  • Absolutely Spectacular! I used seedless strawberry jam because that’s all I could find in the store. Also I did not use raspberries because they tasted very tart. Everyone raved and said please bring this again!

    • — Kim K on July 7, 2019
    • Reply
  • By the way, I used an almost an entire Sara Lee Butter Pound Cake (about 9 oz. of it – about 3 oz. per each of the 3 layers), instead of the Savoiardi lady fingers. Could that be the reason why it was so sweet? (my own personal taste – nobody else mentioned this).
    I couldn’t find the lady fingers, so I don’t know how sweet they are, compared with the pound cake.

    • — Christi on July 6, 2019
    • Reply
    • I actually don’t think that pound cake is that much sweeter than the lady fingers, so it may just be that your palate prefers things a bit less sweet. 🙂

      • — Jenn on July 8, 2019
      • Reply
  • Hi Jenn,

    I made your summer berry trifle for July 4th this week. Very patriotic with the red, white and blue colors. No surprise it was a show stopper and a huge hit, flavor wise!
    The next time I make it, I will decrease the amount of sugar to 1 1/4 cups, about 25% less, which would still be sweet enough, with the raspberry jam providing plenty of fruity sweetness.
    I know you prefer heavy whipping cream to blend with the powdered sugar and cream cheese, but for a shortcut I would like to try subbing Cool Whip for the whipping cream. I know that Cool Whip is already sweetened, so I was wondering how much less powdered sugar you think I would need to use.

    Thanks again for a great summer recipe. Enjoyed by the whole crowd!

    • — Christi on July 6, 2019
    • Reply
    • Glad you enjoyed this, Christi! If you want to use Cool Whip, I’d suggest cutting the confectioners’ sugar back by a quarter cup. Hope that helps!

      • — Jenn on July 8, 2019
      • Reply
  • Has anyone use almond extract?

    • — Libby on July 3, 2019
    • Reply
  • This recipe was so amazingly simple and absolutely fantastic in both taste and presentation. It looked as great as it tasted. My brother-in-law, who is not a dessert eater, ate his whole serving and made multiple compliments. This dessert was a home run for the whole group.
    I didn’t change anything. Follow it to a “T” and you’ll impress everyone, I guarantee it!

    • — Terry on June 23, 2019
    • Reply
  • I made this yesterday and didn’t have time to let it sit for eight hours so I used an angel food cake as a substitute. It turned out amazing!😁

    • — Erin on June 17, 2019
    • Reply
  • Hi Jenn,
    If I replace the lady fingers with pound cake, how much pound cake would you recommend?

    • — Dawn on June 4, 2019
    • Reply
    • One more question-
      Would you cut the cake into cubes or slices.
      Thanks, Dawn

      • — Dawn on June 4, 2019
      • Reply
      • Either will totally work, but I guess I’d go with slices. Hope you enjoy!

        • — Jenn on June 4, 2019
        • Reply
    • Hi Dawn, assuming you buy a 16 oz. pound cake (I think that’s generally how they’re sold), I’d use about 1/2 of it.

      • — Jenn on June 4, 2019
      • Reply
  • Amazing dessert! I’ve made it 3 times, and every time I take it to a party, I get so many compliments. Several of my friends have also asked for the recipe. There’s never any left over for me to bring home. The only thing I do differently is that I use blackberries instead of raspberries. I’m not a fan of raspberries, but that’s just my personal taste. I also love this dessert, because it’s not overly sweet. It’s just such a nice, refreshing blend of berries and cream.

    • — Louise on June 2, 2019
    • Reply
  • Delicious – Even better the next day. I substituted mascarpone cheese for the cream cheese and reduced the sugar by 1/4 cup.

    • — Yvonne on May 30, 2019
    • Reply
  • Hello Jenn,
    I want to make this for for 20 people. Do you think I could double it and do it in a punch bowl?
    Thank you,

    • — Dawn Turpin on May 29, 2019
    • Reply
    • Sure, Dawn – it should double very well.

      • — Jenn on May 30, 2019
      • Reply
  • Will this work with a 4 quart trifle bowl?

    • — Rae Kahn on May 23, 2019
    • Reply
    • Yes, Rae, I think it should fit. Hope you enjoy!

      • — Jenn on May 23, 2019
      • Reply
      • How do you think vanilla wafers would work vs lady finger cookies?

        • — J on May 25, 2019
        • Reply
        • Hi J, I’ve never tried vanilla wafers here, so it’s hard to say. I suspect they may work, but if you want to go with something that other readers have had success with (and can’t find ladyfingers in your store), you could use cut up pound cake or angel food cake. Hope that helps!

          • — Jenn on May 26, 2019
          • Reply
  • Hi Jenn! I just love your recipes! I’m planning to make your Summer Berry Trifle this weekend for a cookout, but my sister isn’t the biggest fan of blueberries. She loves peaches, though, and I’m thinking of substituting peaches for the blueberries. Do you think this would work? I’m a bit concerned they wouldn’t soften enough while sitting overnight. Thank you!

    • — Jamie on May 23, 2019
    • Reply
    • Hi Jamie, I haven’t tried this with peaches, but I suspect it would work. You could also just sub out the blueberries for more strawberries and/or raspberries. Hope everyone enjoys!

      • — Jenn on May 23, 2019
      • Reply
  • Hi. Is the trifle bowl you used, 9X9?

    • — Bev on May 22, 2019
    • Reply
    • Yep 😊

      • — Jenn on May 22, 2019
      • Reply
  • Hi Jen:

    I would like to take the trifle on Friday, May 24 for my nephew’s graduation party. Can I make this the day before, Thursday, May 23. I have tried your other recipes and have loved them all.


    • — Upasana Malhotra on May 7, 2019
    • Reply
    • One more thing please. Should I buy crispy ladyfingers or the soft ones. Thanks.

      • — Upasana Malhotra on May 7, 2019
      • Reply
      • Definitely the crispy!

        • — Jenn on May 7, 2019
        • Reply
      • I used the soft lady finger put them in the oven 250 for approx 30 min turning midway and they turned out crisp and and worked out great.

        • — Deborah on September 2, 2019
        • Reply
    • Yes, definitely, it should be perfect.

      • — Jenn on May 7, 2019
      • Reply
  • Jen, I’m preparing the trifle, and tasted the strawberries as I cut them up. They are really not as sweet as they look. I’m wondering if there is enough jam to sweeten them, if I should go on a search for sweeter strawberries, if I should add more jam, or what you would suggest. Thanks for your help!

    • — Susan on April 20, 2019
    • Reply
    • Hi Susan, The jam should sweeten them up enough but you could always add a tablespoon or two of sugar as well – it won’t hurt.

      • — Jenn on April 20, 2019
      • Reply
  • I have made this recipe twice and it was absolutely perfect. It is not only pretty but delicious–a real show stopper. If you have a smaller crowd , I would cut the recipe in half.

    • — Kathleen Clark-Severson on April 16, 2019
    • Reply
  • I made this for a baby shower the night before and it was perfect! The guests really enjoyed it and asked for the recipe. Of course I told them about your cookbook. A score

    • — Peggy on April 11, 2019
    • Reply
  • My friend made this for my daughter’s bridal shower. It was absolutely fabulous. I made it the next day for the my poor guys who missed the party and substituted blackberries for the blueberries. That was a little tangier and not quite as sweet.

    • — Mary Walsh on April 11, 2019
    • Reply
  • Can cool whip frozen topping be used for the heavy cream?-Diana

    • — Diana Hampton on April 4, 2019
    • Reply
    • Sure – hope you enjoy!

      • — Jenn on April 4, 2019
      • Reply
  • Can this recipe be halved?

    • — Cheryl on April 1, 2019
    • Reply
    • Sure, Cheryl, but I’d use a smaller dish. Hope you enjoy!

      • — Jenn on April 1, 2019
      • Reply
  • Is there a way to make the whipped cream mixture lemon flavored

    • — Cory on March 20, 2019
    • Reply
    • Sure Cory, you could fold some lemon curd or stir some lemon zest into the whipped cream. I’d love to hear how it turns out if you try it!

      • — Jenn on March 20, 2019
      • Reply
  • Hi Jenn,

    I don’t think I can find fresh blueberries in Israel this time of the year, can I use frozen, if not can I use only strawberries?

    • — Jenny Brosztein on March 19, 2019
    • Reply
    • Hi Jenny, I would stick to fresh fruit here. While I like the color that the mix of berries provides, you could get away with using all strawberries here. Hope you enjoy!

      • — Jenn on March 20, 2019
      • Reply
      • I used the soft lady finger put them in the oven 250 for approx 30 min turning midway and they turned out crisp and and worked out great.

        • — Deborah on September 2, 2019
        • Reply
  • I made my first recipe from Jenn’s website – the summer berry trifle. Now, because I don’t like raspberries, I substituted homemade strawberry jam and blackberries. I took it to a party tonight, and it was a great hit. Everyone absolutely loved it! I’m looking forward to making some of her savory dishes too.

    • — Louise on March 13, 2019
    • Reply
  • I just made this. Followed directions and ingredients to the T. The only thing I don’t have is a trifle dish lol. I used my salad spinning bowl (large OXO brand). I hope it’s a decent size. I’ve never been awesome at making homemade whipped cream. I felt like mine was a little watery and flat, but not as bad as it could’ve been. It had some sad peaks but the fluffiness was somewhat there. I didn’t want to over beat because I’ve had it get chunky before. Will this compromise the overall texture and flavor of the dish?

    • — MeowBoops on January 5, 2019
    • Reply
    • Hi, Sorry to hear you had some problems with the whipped cream. Because of the other elements in the dish, I don’t think the imperfect texture will impact the trifle.

      • — Jenn on January 6, 2019
      • Reply
    • Are you beating your whip cream in a plastic bowl? If so, that could be the problem.

      • — Carol Baran on April 18, 2019
      • Reply
  • Hi Jenn, I am planning to make this for my brother’s 40th birthday on Boxing Day, do you think I could make this two days in advance and keep chilled? Looking forward to serving your Peruvian chicken & black bean salad for Xmas dinner!

    • — Melissa on December 12, 2018
    • Reply
    • That’s fine, Melissa – it keeps well for several days (and happy early 40th to your brother)!

      • — Jenn on December 13, 2018
      • Reply
      • Thank you Jenn, and I will pass on your birthday wishes too! It’s so nice how you take the time to reply your readers, I wanted to let you know that it really helps with planning for the busy Xmas season. Merry Xmas to you and your family!

        • — Melissa on December 13, 2018
        • Reply
        • Happy to help! Merry Christmas to you and yours! xo

          • — Jenn on December 13, 2018
          • Reply
  • OMG, this is beyond delicious. I did a half recipe dummy run for Christmas next month. Being a non cook, I made the mistake of putting the fruit straight from the fridge into the hot liquid jam. Of course it didn’t stay liquidy and that worried me a bit. What a wasted worry, the lady fingers still softened. The trifle was in the fridge 24 hrs. It was truly delicious. Of couse I gave credit to you, Jenn, and the recipe to our Australian visitors. Thank you so very much.

    • — Susan on November 27, 2018
    • Reply
  • Instead of blueberries try blackberries to make it a Xmas trifle. It was so good that a midnight fridge raider finished it off 🤣

    • — Marisa on November 21, 2018
    • Reply
  • Absolutely delicious. Made this for some potluck bbqs over the summer and everyone loved them.

    • — Fotini on October 4, 2018
    • Reply
  • Jenn, I would live to try this for our NZ summer Christmas. I have found the correct brand of biscuit but since I have no idea what lady fingers are, will biscotti work or do I keep looking? Many thanks, Susan

    • — Susan on September 25, 2018
    • Reply
    • Hi Susan, I think the texture of biscotti will be too hard for this. If you can’t find the ladyfingers, it’s fine to use cut up pound cake. Hope you enjoy!

      • — Jenn on September 25, 2018
      • Reply
  • Hi Jen, lovvvve all your recipes which I pretty much make daily and I have your cookbook . I have made this trifle and we all love it. I have a question. My sister in law has gluten and dairy allergies. Any suggestions on how to make this gluten and dairy free?

    • — Vicky on September 18, 2018
    • Reply
    • So glad you like the recipes, Vicky! You could make a gluten-free cake to use instead of the ladyfingers in the trifle. Also, I saw that there is a brand of gluten-free ladyfingers that may work. The dairy-free element is more challenging as I’m not sure how dairy-free options would translate here. You could try looking for dairy-free cream cheese and a dairy-free whipped cream, just not certain how it will turn out as I haven’t tried it this way. Please LMK what you think if you try it!

      • — Jenn on September 19, 2018
      • Reply
  • This turned out excellent! My grocery store didn’t have the hard variety of lady fingers, just the soft ones in the bakery section, so I just placed them on a baking sheet in the oven at the lowest setting (170 degrees for mine) until they dried out. Mine was refrigerated for more then 8 hours and the texture was fine – not too mushy. I also used black raspberry seedless jam in place of plain raspberry jam and it was a fine substitution. The remaining ingredients and amounts I kept exactly as written and everyone loved it. I will definitely make this my go-to summer dessert. Thank you 🙂

    • — Tarrah on September 3, 2018
    • Reply
  • I’ve made this several times and it always gets rave reviews! I brought it to a BBQ yesterday hoping to have leftovers, but it was the only dish completely gone. Several people asked for the recipe. I’ve made many recipes from the website and cookbook that have all been hits, several friends and family members use this site now too! Thank you so much!!

    • — Garland Picard on September 2, 2018
    • Reply
  • I see you say it should be refrigerated for 8 hours. Can it be refrigerated for up to 12 hours? Also if I use pound cake instead does it need to be refrigerated as long?

    • — Gayle on August 22, 2018
    • Reply
    • Sure, Gayle, it’s fine to refrigerate it for 12 hours. And, if you use pound cake, you could abbreviate the chilling time a bit, but I’d encourage you not to do much less than 8 hours. Hope you enjoy!

      • — Jenn on August 23, 2018
      • Reply
  • Hi Jenn – discovered your website just a few months ago and it is already my :go-to” – have tried at least a dozen recipes (this will be the 3rd I’ve made since yesterday!) – everything is wonderful and delicious. Question on the trifle, specifically the sugar content: I’ve made this once already, and it did come out looking and tasting delicious, but I we found the cream cheese “frosting” too sweet. I had thought that might be the case, but was afraid to substitute or reduce the confectioner’s sugar in case the consistency of the mixture would be affected. Now that I would like to make it again, but not so sweet, I wanted to see if you have any advice: can I eliminate the confectioner’s sugar entirely, reduce my half or even more, swap out with greek yogurt for a tarter taste? Thanks again for all the wonderful recipes…hope to purchase the cookbook soon! Already made & on the menu for tonight: Watermelon Gazpacho & Bulger salad with dill & cucumbers. yum!

    • — Kim on August 20, 2018
    • Reply
    • Hi Kim, So happy you’re enjoying the recipes! I think you could reduce the confectioners’ sugar by half w/o any issues – and that would reduce the sweetness significantly. Hope that helps. 🙂

      • — Jenn on August 20, 2018
      • Reply
    • I switched out the cream cheese and substituted crepe fraiche and marscapone cheese…blended that with a packet of stevia and it was lighter tasting. Great recipe-easy to do and whenever I make it-people want the recipe,

      • — Amy on August 7, 2019
      • Reply
  • Can this be make one day ahead?

    • — Gloria on August 12, 2018
    • Reply
    • Sure, Gloria.

      • — Jenn on August 12, 2018
      • Reply
  • Can I use marscpone instead of cream cheese?

    • — Rosanne on August 5, 2018
    • Reply
    • Sure, Rosanne — that should work.

      • — Jenn on August 5, 2018
      • Reply
  • This recipe is phenomenal! Its the best summer dessert that ever was :-). I used only strawberries and blueberries and strawberry jam instead of raspberry jam. I also used maybe a 1/2 cup of jam because I ran out. It tasted amazing and it looked amazing. Thanks for another amazing recipe!

    • — Carrie on July 31, 2018
    • Reply
  • Delicious trifle recipe — my friends loved it! The combination of the cream cheese & whipped cream for the third layer made the trifle extra special.

    • — Pam on July 13, 2018
    • Reply
  • I had never made nor tried trifle ever before making this and although i had my reservations I must admit it has converted me to a Trifle lover! This recipe is awesome and definitely proved to create a perfect outcome. the only tweak i did was add strawberry jelly in addition to the jam and it was truly sensational. I highly recommend this recipe!

    • — Amy on July 7, 2018
    • Reply
  • I made this for the 4th of July. It was a big hit, looked just like the picture except for little flags all around. It was the perfect dessert.

    • — Carol on July 6, 2018
    • Reply
  • I followed the recipe exactly and was very impressed. Great 4th of July choice! All my friends said this was the best trifle they had ever had. Thanks so much, I will be using this again!

    • — Maddy on July 5, 2018
    • Reply
  • Hi Jen!

    I’ve made your Summer Berry Trifle for the last 2 July 4ths, and this past Memorial Day. It’s wonderful and always a hit. Thanks for the recipe. Its perfect for a summer dessert and patriotic holiday!!

    • — Sheri McCauley on July 4, 2018
    • Reply
  • Absolutely wonderful, and quite simple to make. My first, but not last recipe of yours I tried.

    • — Judy on July 4, 2018
    • Reply
  • Gluten free alternatives to ladyfingers?

    • — Tara on July 4, 2018
    • Reply
    • You could make a gluten-free cake to use instead of the ladyfingers. Also, I saw that there is a brand of gluten-free ladyfingers that may work. Please let me know how it turns out!

      • — Jenn on July 5, 2018
      • Reply
  • I make my beloved, traditional English trifle every Christmas, but wanted something lighter for a July 4th family party. This recipe was just the ticket! I am not a huge fan of cream cheese so was a little skeptical at first, but it was so light in combination with the whipped cream! The crispier lady fingers were just the right texture, too. I had a little leftover fruit and used it to make Jenn’s Raspberry Lemonade – delicious and so pretty on our outdoor table!

    • — Mary Nelson on July 3, 2018
    • Reply
    • Glad you enjoyed it, Mary! Would love your beloved English trifle recipe if you’d like to share. 🙂

      • — Jenn on July 4, 2018
      • Reply
      • Sure, Jenn, happy to share it. I’ll email it to you.

        • — Mary Nelson on July 5, 2018
        • Reply
  • Stella D’oro brand Margherite cookies and Roman Egg Biscuit cookies are all I could find for the “lady fingers”. Which would be more suitable?

    • — Nicole on July 3, 2018
    • Reply
    • Hi Nicole, I’d go with the Margherite cookies. Hope you enjoy!

      • — Jenn on July 4, 2018
      • Reply
  • I followed this recipe exactly as written and it was amazing! My trifle dish was only 12 cups so I added the cream on the top just before serving. I was hoping for leftovers, but it went quick!

    • — Karen on July 3, 2018
    • Reply
  • Can you use a ten cup trifle? (All I have on hand)

    • — Allison on July 2, 2018
    • Reply
    • Sure, Allison, but you’ll have some ingredients leftover. You can make some mini trifles in wine glasses, if you like.

      • — Jenn on July 2, 2018
      • Reply
  • So yummy

    • — Shagy on July 1, 2018
    • Reply
  • Hi Jen,
    I’m a huge fan of your recipes and purchased your cookbook. I’ve made this trifle before with fabulous results, but this time I wasn’t able to find the hard lady biscuits. Can I use the soft lady fingers instead ? Thank you!

    • — Monica R. on July 1, 2018
    • Reply
    • Hi Monica, If you’re no longer able to find the crunchy lady fingers, instead of the soft ones, I’d go with cut up pound cake. It will still be good!

      • — Jenn on July 1, 2018
      • Reply
  • lady fingers do we soak them or jus put the original hard form and can we use cake i stead and do we also soak it

    • — ruth on June 28, 2018
    • Reply
    • Hi Ruth, No need to soak the lady fingers – they’ll soften from the juicy berries and cream. I much prefer lady fingers to cake, but cake will work, too (and no need to soak it).

      • — Jenn on June 29, 2018
      • Reply
  • Hi,
    If refrigeration is less than 8hrs may be closer to only 2hrs, should there be any adjustments? Or does this truly need 8hrs?

    • — Tracey Roderick on June 19, 2018
    • Reply
    • Sorry, Tracey – this really needs to be refrigerated for the full 8 hours. If not, the cookies will still be hard.

      • — Jenn on June 22, 2018
      • Reply
  • This was refreshing and delicious! Everyone wanted seconds, and I was asked to send the recipe out. Perfect for a summer cookout or party (or anytime, really)!

    • — Karen on June 14, 2018
    • Reply
  • I would like to substitute chunks of angel food cake instead of lady fingers. Should I adjust any of the other ingredients in order to get the same taste?

    • — Sandi on June 2, 2018
    • Reply
    • Hi Sandi, Angel food cake should work here with no adjustments necessary. Hope you enjoy!

      • — Jenn on June 2, 2018
      • Reply
  • Absolutely delicious! I wouldn’t change a thing, people were asking for seconds!

    • — Judy McCartney on May 30, 2018
    • Reply
  • Made this. Omg so so good. Definitely making again in the future!!

    • — Jen on May 21, 2018
    • Reply
  • Made this for a dinner party last night, it is wonderful. It is also helpful to be able to make it ahead of time. One less thing on the to do list. The raspberry jam adds a great component. I love all of your recipes but I am adding this one to my favorites list. Thanks, Jennifer.

    • — Cindy on April 21, 2018
    • Reply
  • could I use frozen berries and leave out the warmed jam?

    • — Joan on March 30, 2018
    • Reply
    • Hi Joan, this recipe really does need fresh berries and I would suggest using the jam (it enhances the fruit flavor and creates a delicious syrup that melds the trifle together).

      • — Jenn on March 30, 2018
      • Reply
  • Fabulous recipe! Used a white cake mix instead, still worked great.

    • — Lindy on March 20, 2018
    • Reply
  • Delicious, beautiful and easy. Guaranteed to be loved by everyone.

    • — Helen Oetjen on January 8, 2018
    • Reply
  • I love this trifle! I have made it with lady fingers and it’s also great with angel food cake cut in bite size pieces!

    • — Marcia S. on November 30, 2017
    • Reply
  • Stunning and delicious! What more could anyone want?

    • — Jan Hull Rush on November 30, 2017
    • Reply
  • Jenn, this is truly the BEST trifle I ever made. It was the star of my dinner party. Everyone gobbled it up. I only made one small change: I dipped the ladyfingers in Amaretto liqueur. Thanks again for another great recipe!

    • — Tara on October 8, 2017
    • Reply
  • The best! I tried another trifle that had a very similar recipe, and it was nowhere as tasty. It was just too sweet and smushy.
    This one is a keeper! As far as summer desserts go, this is one of the best. First, it looks gorgeous and festive. Second, it’s delicious (so it delivers on expectations after looking so good). Third, you can prep in advance, which frees you up to cook/do other things before company arrives. THANK YOU, JENN!

    • — Patricia on October 6, 2017
    • Reply
  • Can I use plain Greek yogurt in place of thick cream (whipping cream)? Has anyone tried this?

    • I think you could get away with it, Chris – you may need more sugar though to balance the tartness of the yogurt. Please lmk how it turns out if you try it that way.

      • — Jenn on September 24, 2017
      • Reply
  • This recipe truly is amazing. The firm cream cheese helps the layers to remain separate, and the use of hard ladyfingers prevents sogginess. (Do not use the soft ladyfingers you can find in the produce section next to the strawberries, its not the same thing).
    The zest of 1/2 lemon is a great addition, too; mix most of it with the berries & jam, and save a sprinkle for the garnish.

  • This trifle was the best I have ever tried! I could not find the store bought lady fingers in my small town-but the homemade cake was wonderful!

  • I made this for a fourth of July party at my godmother’s and it was a huge hit! The only thing i did different was add black berries for a touch more of acidity, plus i really like black berries.

  • I have to substitute pound cake for the lady fingers. Will the trifle be too soggy if I make it 24 hours before serving?

    • Hi Laura, I think it will be fine. Enjoy!

      • It was perfect and everyone loved it! Thank you for the great recipe.

  • Hi Jenn. I’m making a fruit triffle for the 1st time for a party so have some general questions as a rookie! What does cream cheese do? Is it to bond the cream together or does it give a slightly sour taste? Is there another substitute to give it the same effect but not the cream cheese taste? Also does the raspberry jam make the berry mix sweet? I want to keep the berry taste tart so wanted to know if jam is to bond together or sweeten. Thanks.

    • Hi Leila, The cream cheese both thickens the cream mixture and adds a very subtle tang to balance the sweetness. I recommend using it but you could substitute mascarpone for a slightly less tangy result, if you like. The jam does add a little sweetness but more importantly it adds juiciness, which helps soften the cookies — if you leave it out, the trifle will be dry. Hope that helps!

      • Thanks Jenn. One other q: do you know how the lady fingers would turn out soaked in espresso? or is that too much with all the other ingredients? I read in one review that the whip cream and philly may be too sweet. Want to balance the tangy and sweet (but not too sweet) so wonder if the espresso would give it a tad bitter kick. Plan to make this today but still need to find the lady fingers.

        • I don’t think espresso would work here, Leila – sorry! If you wanted to add another flavor with a little bitterness, a little sherry or fortified wine would be a good choice.

  • I’m making this with gf homemade lemon cake instead of lady fingers, because of gluten intolerance. How long before serving do I assemble so that the cake isn’t mushy? Any idea??

    • Hi Shannon, It really depends on the cake and how dense it is, but with a typical cake I think you could assemble the trifle up to 6 hours in advance w/o it getting mushy.

  • This was so great. It was awesome to make with my girls and they loved it.,once again thanks for the hot recipes

  • Savoiardi biscuits are sold at Cornucopia Gourmet Food, 8102 Norfolk Ave, Bethesda, MD 20814, for those who live in the Maryland/DC area. I purchased two packages there this morning (Jul 2, 2017). Each package is 7 oz, as per recipe. The owner keeps plenty in stock, as they are also an ingredient for making tiramisu.

    Trifle bowls can be found at Sur La Table ($30, I also purchased one from there is a.m., to make this recipe), Williams-Sonoma, Target, etc.

    Hope that helps for those hunting!

  • Hi I just got some dried lavender and would love to use it in this recipe. What would you think of either adding it to the berries or the cream. If you like the idea how much thanks.

    • Hi Lynn, You could try adding a little to the berries. But I’d start with just a pinch and taste — you have to be really careful adding lavender to sweets b/c too much can make them taste soapy.

  • I am looking forward to making this over the July 4th holiday. Do you recall where you purchased that glass trifle bowl (we do not own one)? It makes for a nice display. Thanks!

    • Hi Pete, I believe I got it at Target :).

  • Please tell me if you whip the whipping cream before folding it into the whipped cream cheese. It seams as if you would?

    • Yes, Marina, you do! (Take a peek at the 3rd paragraph of the instructions.) Hope you enjoy!

  • Jenn, went to Whole Foods… no savoiardi biscuits. They did have a Whole Foods brand organic lady finger which looked very hard. Will look further for the biscuits, but if I cannot find them, should I go with pound cake or the organic biscuits? If pound cake, chunks or slices> Thanks, Carol

    • Hi Carol, the Whole Foods brand will work well. Enjoy!

  • Hi! I plan on making this dessert for Father’s Day. Since it has to chill for at least 8 hours, could I make it up the night before? Wasn’t sure if the cake would become too soggy. Thanks!

    • Definitely – it won’t get soggy if made a day ahead.

  • Hi Jenn,
    I haven’t make this recipe YET, but am going to, but I want to ask if you think bananas and strawberry jam would be a good replacement for the raspberries…I really dislike raspberries! -thanks, pam

    • Hi Pam, I think the bananas may brown a little, but you can certainly replace the raspberries with them (or you can just use more strawberries and blueberries). Hope you enjoy!

  • OMG!! Thanks again for making me look like a star at a cook out. I really don’t know why I keep my cookbooks- I never use them anymore. Every recipe comes out perfectly.
    For this recipe, I used more raspberries and blueberries and I used pound cake because I had only hours to prepare. It still was wonderful. I reduced the cream base by half- everything else the same only because we are watching calories.

  • I made this delicious Summer Berry Trifle recipe to honor my Aunt for her 81st Birthday. As suggested, I used a glass serving platter which made a stunning presentation. Don’t you just enjoy how guests eyes open with delight when they see this Trifle? I did lessen the amount of both the confectioners sugar and the cream cheese. I used Bonne Raspberry preserves instead of jelly because the jellies offered for sale had high fructose corn syrup, which I prefer not to use. The organic strawberries, blueberries and raspberries were really fresh. I used the lady fingers on the first layer, but completely forgot them for the second layer! Do they have to be used at all? Thank you again for a wonderful dessert recipe which I look forward to making again!

  • This was a huge hit at book club–a real winner and very easy to make!!

  • Hi Jenn,

    So glad I found your website, you’ve done an awesome job with it! I love fresh fruit desserts. It says to chill for 8 hours but I was hoping to do mine the day before and the party is in the evening the next day. Is that too long to stay in the fridge – will it ruin it?


    • That’s perfectly fine, Sarah. It keeps well for several days. Glad you’re enjoying the site!

  • This recipe is definitely a keeper! The addition of raspberry jelly to the berries was perfect 🙂 I used pound cake instead of lady fingers since it was what I had on hand. Will definitely make this again!

  • This is the best trifle by far! It was a little messy to make ( the kids pitched in) but it was definitely worth it! Your recipes are always fail proof even for begginers like me. Thank you for all the work that you put in creating them.

  • Hello Jenn, your kitchen is simply fantastic, 2 years ago I discovered your recipes, since then I am enjoying cooking your recipes, which are easy, very well explained and delicious. I love cooking and finding your website has been a blessing since I enjoy even more looking for new recipes.
    You are very popular with my family and friends and everyone enjoys your recipes. Very anxious that your book is available in the market to have mine and also to give some to my family.

    • Thanks for the nice words Doris– so glad you enjoy the recipes! And the book will be available for purchase in almost exactly a year– in the spring of 2018!

  • Haven’t made yet, but can tell it’s going to be a winner recipe for Easter! Do you think marscapone cheese would kick it up a notch over the philly cheese? Thanks so much for a perfect dessert recipe!

    • Hi Dave, I think you could use mascarpone cheese here if you prefer. I’d love to hear how it turns out!

  • Hi Jenn,
    Love love love your website!
    Would like to try the Summer Berry Trifle but my family is not a big fan of cream cheese. Could I cut the cream cheese down by more than half & substitute more whipping cream instead? Or would that make the trifle too soggy?

    • Glad you like the site, Gina! Yes, I think you could use just whipped cream without a problem here. I’d love to hear how it turns out!

  • Hi, I was thinking of assembling this dessert in individual mason jars – Do you think would work. I was also going to make your Lemon Buttermilk Cake and thought that would be amazing torn in to pieces in this dessert (and add a little lemon zest to the whip cream/cream cheese mixture) Thanks!

    • Hi Judy, Yes and yes!

  • Hi! I’m fairly new to baking but oh my gosh this recipe looks amazing! Going to try to make it for my grandfather’s birthday dinner this weekend 🙂

    2 questions:

    1. How much pound cake would you recommend for this recipe as a ladyfingers substitute?

    2. In the directions when it says something like 1-1/2 cups that means 1.5 (1 and a half) cups right?? Sorry if that’s a silly question, just don’t wanna mess this up. Thanks so much!!

    • Hi Kristin, I think 1 pound cake would be sufficient when cut into chunks. And yes, it’s 1 and a half cups– not a silly question– hope you enjoy and happy birthday to your grandfather!

  • I made this instead of a cake for my boyfriend’s birthday. I realized quickly I had to stash a little away so that there would be something left for his sister who arrived late. I live in the Netherlands and I haven’t quite got a handle on the birthday cakes here, so I decided on a departure from both traditions. My boyfriend and his family want it again next year, so I guess we went ahead and created our own tradition.

  • I made this for a dinner party and all of our friends loved it! I didn’t have a trifle bowl so I had to get one. It was so worth it because the presentation was so beautiful. Thank you for another successful recipe! I love trying your recipes and you’re my favorite cooking blog! I’ve used more recipes out of your blog than some of my cook books. Thank you!!! You’re an amazing chef!

  • I really like this trifle. I like pound cake better than lady fingers but this is a great cake.

  • This was wonderful: so simple to make and it tasted amazing and the presentation is dramatic. I found the Italian lady fingers in our local supermarket, the preparation was easy and it was served for a gathering and was the favorite dessert. My husband has followed this blog for a while and I just found the recipe by luck, and I’m so glad.

  • Hello I am so keen to make this as it sounds lovely..just checking it would be ok to dip the lady fingers in sherry cream before using? Thank you

    • Yes, Tracey, that would be just fine. Enjoy and please let me know how it turns out!

  • Hi Jen,
    First I want to thank you for the many wonderful recipes you have provided for my family to enjoy. Last night I made your buffalo chicken wings and summer berry trifle. The only change I made was to replace the cream cheese with custard, since one son dislikes cream cheese.
    The meal, including the perfect thin and crispy french fries recipe from another website, was declared the best meal I have made. Thank you for making my family so happy, and making me look so good. Your name is a well known in our house. Bless you, and I look forward to purchasing your cookbook in the future.


  • Hi Jenn, what is the absolute longest time that I can make this ahead? I see the minimum is 8 but I am hoping to make this well in advance but don’t want to ruin it! I was thinking of making it the morning a day before (it would be approx 17 hours before hand). Do you think it would still turn out?

    • What you have in mind should work just fine– enjoy!

  • Just wanted to let you know I have tried and enjoyed many of your recipes and this was one of my favourites! It looks fantastic and tastes even better! Thanks so much <3

  • This trifle is delicious !

  • I made this wonderful dessert on the 4th of July but used mascarpone instead of Philadelphia cream cheese. May try it again with peaches and blueberries and maybe amaretti instead of ladyfingers?

  • For those that are lactose intolerant, can this recipe be made with the berries, raspberry jam, and layered lady fingers with Cool Whip on the top?

    • Diane, It may not look quite as pretty, but I think you can just put the whipped cream on top. You could also use a whipped cream that is completely dairy-free and layer it throughout the trifle.

  • Loved your recipe for the trifle. On second making, combined bits of your recipe with one I’ve used for years. Instead of cream cheese and whipped cream, I made lemon curd and folded that into the whipped cream. For added kick, I dipped each lady finger into limoncello. I’ve always used just plain berries, but I like the additional flavor of your glaze, so that’s a keeper.

    • Hi Randy, Love your idea for the lemon curd.

    • Any excuse to use lemon curd I will take it! This brilliant suggestion took this berry trifle over the top. Love love love it! Will make for our neighborhood block party next…

  • I brought the trifle to a July 4th potluck. Spectacular!

  • This was
    Perfect end to our July 4th picnic. Excellent and easy. A definite make again.

  • This red, white and blue dessert was a huge hit on the 4th of July! This is one of my all-time favorite desserts. The recipe is written so well (thank you for the volume and weight measurements on the fruit) that it was very easy to make. I found the ladyfingers at our local Sprouts as well as the same raspberry jam. This is the perfect summer dessert!

  • I made the trifle for the 4th and it was a huge hit. I found the lady fingers at Whole Foods. Thank you for providing the other name of savoiardi. That helped a lot! I will definitely make this showstopper again.

  • Could you explain ladyfingers, are there different kinds? meaning hard like a cookie or soft like cake. Thank you

    • Yes Mya, there are both hard/crispy and soft/cakey lady fingers– This recipe is best with the crispy variety. If you can’t find them, cut up pound cake makes a good substitute!

  • I am having trouble finding the crispy lady fingers. Can I substitute the regular ones I might use for Charlotte Russe?

    • Hi Patty, I wouldn’t recommend the regular lady fingers here. You’d be better off with pound cake but into pieces. Hope you enjoy!

  • I can’t find lady fingers. What cake recipe would you recommend?

    • Hi Natalie, you can just use store-bought pound cake here.

  • I don’t have enough time to order the Lady Fingers online. I found Walkers Pure Butter Shortbread they are crispy, would that be a substitute? or would pound cake be a better option?

    • Lisa, I think the pound cake would be a better option :).

  • Hi I could not find the lady fingers, can I use the Biscoff Europe’s,would that work?or not as good?

    • Hi Lisa, I haven’t tried Biscoff European cookies, but I suspect that the texture may be too hard. If you’re determined to make this, you can order the crisp lady fingers on Amazon. If you don’t want to bother with that, you could always use pound cake cut into pieces.

  • I haven’t made this yet but how could I make it lower in calories? Always watching my weight!

    • Hi Sherry, You could make a few tweaks: look for reduced sugar or sugar-free jam, cut back a little on the confectioner’s sugar and try the reduced-fat (not fat-free) cream cheese. I would love to know how it turns out if you prepare it with these tweaks!

  • This is delicious.

  • Jenn, I live in England (home of the trifle!) and served this at a dinner party last night. My English hubby and friends said it was THE BEST TRIFLE THEY HAD EVER TASTED! One of them has even requested it in lieu of cake for his birthday next weekend. I personally found the cream cheese and whipped cream topping a bit too sweet but everyone else thought it was perfect! Thank you. I am looking forward to trying out some of your other recipes.

    • That’s high praise, Jan — so glad everyone enjoyed it!

  • Hi Jenn, can you tell me I this trifle is dry seeing as the finger biscuits don’t get dipped in anything.

    • Hi Rita, the berries tossed with the jam makes for plenty of moisture, so I don’t think you’ll find this to be dry at all.

  • This is a wonderful party recipe. The instructions were clear, the recipe easy and a sure hit with everyone. There will be nothing left over

  • Hi Jen! Can I use soft lady fingers for this recipe instead?

    • Hi Erin, Yes but the texture won’t be as good — I definitely prefer the hard cookies.

  • This recipe is fast, easy, very light and will go in a flash! You might need to make two for parties (smiles). This is a keeper …especially to bring to a gathering. Everyone will want to know who made this! Enjpy!

  • Made this for the family over the Labor Day weekend. It was awesome! Everyone loved it. Definitely will make this again and again.

    • Reply
  • This was another winner. Sometimes I add a splash of sherry or brandy to the ladyfingers to give it a more adult fruity flavor.

  • This triffle is so delicious. It’ a crowd pleaser. It is fast and ease to make.

  • Family is coming in September for a weekend. Thinking this is the dessert we will have.

  • Hi Jen- could you substitute Angel Food Cake (cut into chunks) for the Lady Fingers if you did not have time to let this sit for a while before serving? Thanks!

    • Yes, I think that would work. Pound cake is a good option as well. Please let me know how it turns out!

      • I did end up subbing the Lady Fingers for angel food cake and it was sooooo delicious and very light. I also served in individual mason jars. They turned out adorable. Thank you for the great recipe!

        • So glad, Janine! Thx for letting me know 🙂

      • I was unable to locate lady fingers when I wanted to try this. I DID use angel food cake torn into small chunks. Prepared this a full 24 hrs before serving. The only thing that would’ve made the angel food cake better would have been to make one of my own from scratch. Big hit. Getting ready to do it again for company tomorrow. Thank you!

  • I loved this recipe! Was visiting my young nephew who loves blueberries and his mom, my sister in law, who loves pastries in late summer and this was a total hit with both! I did find that with a full width trifle dish I ran a (oh sorry, I had to) trifle short on the whipped cream/cheese mixture so I ended up whipping a little more cream and confectioners sugar. Also I was in a town where ladyfingers weren’t available at all so I used pound cake which worked just fine. All in all, huge hit with everyone and a perfect summer patio dessert!

  • Hi Jen,
    I would like to take this dish along when we visit our family. How long ahead of time can this be made? Would I be able to make it the day ahead and serve it at dinner the following day?
    Thanks, Lila

    • Hi Lila, Yes, absolutely, it will be perfect.

  • Hi Jen,

    Thank you so much for great recipes you’ve shared. I’ve tried some of them and they turned out delicious and so yummy.

    For the berries in this trifle recipe, can I use frozen blueberries and raspberries? If yes, do I use it straight from freezer or do they need to be thawed first?

    Thanks in advance and I’m looking forward to make this trifle.

    Warm regards, Lyly

    • Hi Lyly, This is one recipe where I think it’s best to use fresh fruit. Sorry!

  • I whipped this up on Saturday morning thinking we could have it for Sunday dessert, but when we had a spontaneous Sat. pm summer gettogether, “my” trifle was the perfect treat to serve!! Thanks again, Jen!

  • Hi Jenn! I served your trifle dessert to my family on July 4th. We all enjoyed it. Delicious! Also, I liked seeing you make this on TV. You are so tiny and beautiful! Not sure how you stay so slender with all the yummy food you make. Thanks for all of your great recipes! I appreciate them and all of your efforts!

    • Thank you, Val! So glad you enjoyed it!

  • Could not locate lady fingers, what’s a good substitute?


  • This was a huge hit at my Fourth of July BBQ!!!

  • Hi Jenn,

    Are the lady fingers are supposed to be crunchy in the final product, or would they have softened (from.. I dunno, being soaked with the cream or something?)

    I haven’t tried making it yet but just wanted to understand what the final product’s supposed to be like

    Thanks for the fantastic recipes!

    • Hi Ivan, They soften and meld into the trifle. Good luck — please let me know how it turns out!

      • Jenn, I made this over the weekend and it was FANTASTIC. Thank you!

        • So happy you enjoyed it, Ivan. Thanks for letting me know 🙂

  • Thank you, Jen! I asked for and have received a Summer berry dessert! You’re the best…and much appreciated!

  • Do you recommend doubling the lady fingers for each layer, as they come that way, or single

    • Hi Kiiri, They should go in a single layer. Be sure you buy the crisp lady fingers that come in a box or package, not the soft spongecake ladyfingers sold in the bakery. Enjoy 🙂

  • Jen- can I use marscapone instead of cream cheese and add creme Anglaise as another layer for the pudding portion?


    • Mascarpone cheese should work but I’d probably leave out the creme anglaise — it might make the trifle too wet.

  • Jenn – I just watched your TV clip with the berry trifle and sangria. First of all, you looked completely AWESOME. Secondly, both items look simple and delicious, perfect for this holiday weekend. Thanks for inspiring me yet again to take my meals and entertainment to the next level!

    • Thank you so much, Sandy! I hope you enjoy the recipes — they really are easy and delish 🙂

      • Hi, how could I adjust this recipe to just use blueberries without the other fruit? Or wouldn’t you recommend it? (I have someone who doesn’t like strawberries), and also making the dish for Easter, so using just the raspberries & blueberries might look too “4th of July?

        • — Connie Vianes on April 18, 2019
        • Reply
        • Hi Connie, It’s fine to use only blueberries; no adjustments necessary. Happy Easter!

          • — Jenn on April 19, 2019
          • Reply
  • Do you think this would be equally good with blackberries and use blackberry jam rather than the raspberries?

  • Jenn,
    do you know the capacity of the trifle dish?
    I want to substitute a glass bowl but wasn’t sure how large it should be.
    p.s. I love your website. Every single recipe I’ve made has been delicious. Thank you!

    • Hi Mary, So glad you’re enjoying the recipes! The bowl of the trifle dish is 9-inches around and 9-inches deep — the capacity is about 14 cups. I will add that to the recipe for others as well — thank you 🙂

Add a Review or Question

This site uses Akismet to reduce spam. Learn how your comment data is processed.