Summer Berry Trifle

Tested & Perfected Recipes Cookbook Recipe
Summer Berry Trifle

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.

What You’ll Need

berry trifle ingredients

STEP-By-Step Instructions

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)

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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!

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.

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Reviews & Comments

  • 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!

    • — Allison on May 8, 2021
    • Reply
    • 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 on May 9, 2021
      • Reply
  • 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.

    • — Gretchen Truebe on April 8, 2021
    • Reply
    • Hi Gretchen, As long as it will fit in the bowl, I think that should work. Hope everyone enjoys!

      • — Jenn on April 8, 2021
      • Reply
  • 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.

    • — Louise T. on February 3, 2021
    • Reply
  • This trifle is beautiful and delicious.

    • — Deb S. on January 28, 2021
    • Reply
  • 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)

    • — Melissa on October 5, 2020
    • Reply
    • Hi Melissa, Glad you like it! It keeps well for several days.

      • — Jenn on October 6, 2020
      • Reply
      • I was hoping you would say that! Thank you!!

        • — Melissa on October 6, 2020
        • Reply
  • Can you make this a day ahead? Wanted to make day before to serve a large group.

    • — Rita on September 28, 2020
    • Reply
    • Yes – hope you enjoy!

      • — Jenn on September 29, 2020
      • Reply
  • 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)

    • — Mary Wise on September 17, 2020
    • Reply
    • It will definitely be a lighter frosting, but I think it should work. (And so glad you enjoyed this!)

      • — Jenn on September 21, 2020
      • Reply
  • Easy to make, impressive presentation and really delicious! May I finish it off for tomorrow’s breakfast?

    • — Barbara on September 6, 2020
    • Reply
    • LOL – go for it! 🙂

      • — Jenn on September 7, 2020
      • Reply
  • Delicious and easy to make! It was a beautiful dessert for our 4th of July BBQ. It certainly feeds a crowd!

    • — Becca on July 13, 2020
    • Reply
  • 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

    • — Janet on July 10, 2020
    • Reply
    • Hi Janet, I think you could get away with it. It keeps well for several days. 🙂

      • — Jenn on July 10, 2020
      • Reply
      • 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!

        • — Janet on July 10, 2020
        • Reply
  • 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!

    • — Jill on July 6, 2020
    • Reply
  • 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!!

    • — Madeline on July 3, 2020
    • Reply
  • A perfect desert for a summer get together !! loved it

    • — Bev on July 2, 2020
    • Reply
  • 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!

    • — Cathy Sanchez on July 2, 2020
    • Reply
  • Hi! This looks amazing. Do you think frozen fruit would work?

    • — Chelsea on June 29, 2020
    • Reply
    • Hi Chelsea, this is really best with fresh fruit – sorry!

      • — Jenn on June 29, 2020
      • Reply
  • 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.

    • — Cindylou on June 25, 2020
    • Reply

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