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