Best Summer Berry Trifle
Berry trifles are wonderful summer desserts — they’re simple, gorgeous and you can make them ahead of time. Here’s the key to making them taste as good as they look: don’t use imitation whipped cream, instant pudding or store bought cake! No need to make everything from scratch either. After many trials, I discovered three cheats for making a delicious and easy trifle: (1) store bought lady fingers are just as good (in fact, better) than homemade cake, (2) an easy cream cheese-whipped cream filling makes an excellent substitute for homemade pudding, and (3) tossing the berries with a good quality raspberry jam enhances the fruit flavor and creates a delicious syrup that melds the trifle together. This one is perfect for the 4th!
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, beat together the softened cream cheese and Confectioners’ sugar.
Add the vanilla and beat until smooth and creamy.
Beat in a third of the whipped cream, then add the rest to the bowl and fold in with a large rubber spatula.
To assemble the trifle, begin by layering the lady fingers in the bottom of the trifle dish.
Top with a third of the berry mixture.
Followed by a third of the cream.
Continue alternating until all of the ingredients are used up, ending with the cream.
Let the trifle chill for at least 8 hours, then top with some fresh berries and a spring of fresh mint, if desired.
Summer Berry Trifle
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
- 16 ounces cream cheese (preferably Philadelphia brand), at room temperature
- 1-3/4 cups confectioners' sugar
- 1-1/2 cups heavy whipping cream, cold
- 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
Reviews & Comments
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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!
Rebecca
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?
Thanks!
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.
Sheila
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.
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?
Thanks
Hi Barb, Whole Foods carries them in the cookie section; or you can order them online. Here’s a link: http://www.amazon.com/Alessi-Savoiardi-Fingers-7-Ounce-Packages/dp/B000FDLBQO/ref=sr_1_8?s=grocery&ie=UTF8&qid=1436176819&sr=1-8&pebp=1436176839887&perid=0Q4NRGBVSCVYBZXDEFJS
Or if all else fails, you can always use pound cake 🙂
You can also buy ladyfingers at World Market or Sprouts – they’re usually a little cheaper than Whole Foods, too.
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?
Thanks,
S.
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 🙂
Do you think this would be equally good with blackberries and use blackberry jam rather than the raspberries?
Absolutely!
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 🙂