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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Amazing dessert! I’ve made it 3 times, and every time I take it to a party, I get so many compliments. Several of my friends have also asked for the recipe. There’s never any left over for me to bring home. The only thing I do differently is that I use blackberries instead of raspberries. I’m not a fan of raspberries, but that’s just my personal taste. I also love this dessert, because it’s not overly sweet. It’s just such a nice, refreshing blend of berries and cream.
Delicious – Even better the next day. I substituted mascarpone cheese for the cream cheese and reduced the sugar by 1/4 cup.
Hello Jenn,
I would like to make this trifle on the weekend, however, I can’t find any seedless jam.
I feel a bit silly asking, but can I just use regular jam or is there a trick to removing the seeds from a store bought jam?
Thank you
Hi Kate, regular jam will work here too. Enjoy!
Hello Jenn,
I want to make this for for 20 people. Do you think I could double it and do it in a punch bowl?
Thank you,
Dawn
Sure, Dawn – it should double very well.
Will this work with a 4 quart trifle bowl?
Yes, Rae, I think it should fit. Hope you enjoy!
How do you think vanilla wafers would work vs lady finger cookies?
Hi J, I’ve never tried vanilla wafers here, so it’s hard to say. I suspect they may work, but if you want to go with something that other readers have had success with (and can’t find ladyfingers in your store), you could use cut up pound cake or angel food cake. Hope that helps!
Hi Jenn! I just love your recipes! I’m planning to make your Summer Berry Trifle this weekend for a cookout, but my sister isn’t the biggest fan of blueberries. She loves peaches, though, and I’m thinking of substituting peaches for the blueberries. Do you think this would work? I’m a bit concerned they wouldn’t soften enough while sitting overnight. Thank you!
Hi Jamie, I haven’t tried this with peaches, but I suspect it would work. You could also just sub out the blueberries for more strawberries and/or raspberries. Hope everyone enjoys!
Hi. Is the trifle bowl you used, 9X9?
Yep 😊
Hi Jen:
I would like to take the trifle on Friday, May 24 for my nephew’s graduation party. Can I make this the day before, Thursday, May 23. I have tried your other recipes and have loved them all.
Thanks.
One more thing please. Should I buy crispy ladyfingers or the soft ones. Thanks.
Definitely the crispy!
I used the soft lady finger put them in the oven 250 for approx 30 min turning midway and they turned out crisp and and worked out great.
Yes, definitely, it should be perfect.
Jen, I’m preparing the trifle, and tasted the strawberries as I cut them up. They are really not as sweet as they look. I’m wondering if there is enough jam to sweeten them, if I should go on a search for sweeter strawberries, if I should add more jam, or what you would suggest. Thanks for your help!
Hi Susan, The jam should sweeten them up enough but you could always add a tablespoon or two of sugar as well – it won’t hurt.
I have made this recipe twice and it was absolutely perfect. It is not only pretty but delicious–a real show stopper. If you have a smaller crowd , I would cut the recipe in half.
I made this for a baby shower the night before and it was perfect! The guests really enjoyed it and asked for the recipe. Of course I told them about your cookbook. A score