Summer Berry Trifle
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This no-bake berry trifle is quick to make, make-ahead friendly, and always one of the first desserts to disappear at a party.
Photo by Alexandra Grablewski (Chronicle Books, 2018)
Berry trifles make perfect summer party desserts—they’re beautiful, feed a crowd, and can be made ahead. The only downside is that all those layers can be time-consuming to make from scratch. I take a few shortcuts: store-bought Savoiardi (crisp ladyfingers), cream cheese whipped into the filling for richness, and raspberry jam to bring the fruit together. The result is a stunning, crowd-pleasing trifle that comes together in just 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.
“Oh my! This is so easy, beautiful and absolutely delicious!! Made for a party and everyone raved.”
What You’ll Need To make A Summer Berry Trifle
Step-By-Step Instructions
Step 1: Warm the jam and toss with berries. In a large bowl, heat the raspberry jam in the microwave until it’s hot and liquidy—about 1 minute. Add the sliced strawberries, raspberries, and blueberries, then gently toss to coat. Let the mixture sit while you prep the cream; the berries will soften slightly and get nice and glossy.
Step 2: Whip the cream. In a large mixing bowl, whip the cold heavy cream until stiff peaks form. Be careful not to over-whip—you want it fluffy and smooth. Set it aside for now.
Step 3: Make the cream cheese filling. In another large bowl, beat the softened cream cheese with the confectioners’ sugar until it’s completely smooth. Mix in the vanilla extract.
Beat in about a third of the whipped cream to lighten the mixture. Switch to a spatula and gently fold in the rest of the whipped cream until fully combined and fluffy.
Step 4: Assemble the trifle. Begin with a layer of ladyfingers in the bottom of a large glass trifle dish or bowl (break them as needed to fit). Spoon on about a third of the berry mixture—juice and all—then spread a third of the cream on top. Don’t worry about being perfect; rustic looks beautiful here.
Continue layering, ending with the cream cheese mixture on top. For the last layer, try to leave a 1-inch border around the edge so the colorful berries peek through underneath. Sprinkle some berries and a fresh mint on top. Let the trifle chill for at least 8 hours or overnight, then top with some fresh berries and mint, if you like. Enjoy!
Video Tutorial
More Summer Desserts You May Like
Summer Berry Trifle
Juicy berries, pillowy cream, and crisp ladyfingers—this trifle looks like a showstopper but couldn’t be easier to throw together.
Ingredients
- ¾ cup (8 oz) seedless raspberry jam
- 1 quart (1½ pounds) strawberries, hulled and cut into ¼-inch slices
- 1 pint (12 oz) raspberries
- 1 pint (12 oz) blueberries
- 1½ cups heavy whipping cream, cold
- 16 ounces cream cheese (preferably Philadelphia brand), at room temperature
- 1¾ cups confectioners' sugar
- 1 teaspoon vanilla extract
- 1 (7 oz) package crisp lady fingers (also called savoiardi biscuits)
- Fresh mint spring, for garnish (optional)
Instructions
- Set aside a few berries for topping the trifle.
- Heat the raspberry jam in a large bowl in the microwave for about 1 minute, or until hot and liquidy. Add the fresh berries and toss to coat. Let sit while you prepare the rest of the recipe, stirring occasionally.
- In a large bowl, whip the heavy cream until stiff peaks form. Set aside.
- In another large bowl, beat the softened cream cheese with the powdered sugar until smooth and creamy. Beat in the vanilla, then beat in a third of the whipped cream. Using a large rubber spatula, fold in the rest of the whipped cream until well combined.
- Cover the bottom of a 9-inch (14-cup capacity) trifle dish or glass bowl with a layer of lady fingers (break into pieces as necessary). Follow with ⅓ of the berry-jam mixture (including ⅓ of the juices), then ⅓ of the cream. Alternate, ending with the cream cheese mixture on top; for the last layer of cream, leave a 1-inch border around the edge showing the fruit beneath. Garnish with the reserved whole berries and a fresh mint spring if using. Refrigerate for at least 8 hours, or overnight, before serving.
Nutrition Information
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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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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 🙂
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?
Thanks!
Hi Connie, It’s fine to use only blueberries; no adjustments necessary. Happy Easter!
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 🙂