Summer Berry Trifle
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This berry trifle is perfect for a summer party — it’s refreshing, gorgeous, and make-ahead.
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 are 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.
“Oh my! This is so easy, beautiful and absolutely delicious!! Made for a party and everyone raved.”
What You’ll Need For Summer Berry Trifle
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.
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Video Tutorial
Summer Berry Trifle
This berry trifle is perfect for a summer party — it’s refreshing, gorgeous, and make-ahead.
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,
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 🙂
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 🙂