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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I made this last Sunday for a gathering. Since we were all adults, I added Grand Marnier to the cream cheese mixture and drizzled it on the pound cake I used instead of lady fingers. Oh, I also brushed a lemon syrup on the pound cake. It was a big hit!! I love your recipes. They always come out delicious!
I have what may be a silly question, but how do you best scoop this to serve? I’ve never made trifle before and would like to bring this to a party. Thanks!
Hi Rae, Just use a big serving spoon to scoop it out into bowls or onto plates. Hope you enjoy it! 🙂
Am I correct that the whipping cream is whipped?
Correct – enjoy!
Jenn,
I’m going to make this for Sunday Lunch in the Park, but may I put pitted quartered cherries in too? They’re so good this year from California. I’m asking because they’re not ‘berries’. And what about adding some brandy to the jam when the fruit is marinading in it? If not brandy/cognac, anything else?
Thank you!
Joy
Hi Joy, I think both of those additions sound wonderful!
I am not sure I can find crisp lady fingers. Can I use the usual type or is there another type of cookie I can substitute? Thanks!
I wouldn’t recommend the soft lady fingers here, but cut up pound cake will work. Hope that helps and that you enjoy!
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!
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, I love your recipes! I was wondering if you could substitute graham cracker mixture (like you would use as a crust) instead of lady fingers?
I wouldn’t recommend it, Bettie, but you could use cut up pound cake if you can’t find the crispy lady fingers. Hope that helps!
I like to chill my bowl and my beaters in the fridge before I whip the cream. Since I’ve done that, I’ve never ruined the whipped cream.
When whipping cream make sure you use a metal or glass bowl. Make sure everything is very clean. If there is any grease on your items it will cause the cream to droop. I also put my bowl and beaters in the freezer. Whipping cream needs to be cold.
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.
Hi Gretchen, As long as it will fit in the bowl, I think that should work. Hope everyone enjoys!
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.
This trifle is beautiful and delicious.
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)
Thanks!
Hi Melissa, Glad you like it! It keeps well for several days.
I was hoping you would say that! Thank you!!
Can you make this a day ahead? Wanted to make day before to serve a large group.
Yes – hope you enjoy!