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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Delicious trifle recipe — my friends loved it! The combination of the cream cheese & whipped cream for the third layer made the trifle extra special.
I had never made nor tried trifle ever before making this and although i had my reservations I must admit it has converted me to a Trifle lover! This recipe is awesome and definitely proved to create a perfect outcome. the only tweak i did was add strawberry jelly in addition to the jam and it was truly sensational. I highly recommend this recipe!
I made this for the 4th of July. It was a big hit, looked just like the picture except for little flags all around. It was the perfect dessert.
I followed the recipe exactly and was very impressed. Great 4th of July choice! All my friends said this was the best trifle they had ever had. Thanks so much, I will be using this again!
Hi Jen!
I’ve made your Summer Berry Trifle for the last 2 July 4ths, and this past Memorial Day. It’s wonderful and always a hit. Thanks for the recipe. Its perfect for a summer dessert and patriotic holiday!!
Absolutely wonderful, and quite simple to make. My first, but not last recipe of yours I tried.
Gluten free alternatives to ladyfingers?
You could make a gluten-free cake to use instead of the ladyfingers. Also, I saw that there is a brand of gluten-free ladyfingers that may work. Please let me know how it turns out!
I make my beloved, traditional English trifle every Christmas, but wanted something lighter for a July 4th family party. This recipe was just the ticket! I am not a huge fan of cream cheese so was a little skeptical at first, but it was so light in combination with the whipped cream! The crispier lady fingers were just the right texture, too. I had a little leftover fruit and used it to make Jenn’s Raspberry Lemonade – delicious and so pretty on our outdoor table!
Glad you enjoyed it, Mary! Would love your beloved English trifle recipe if you’d like to share. 🙂
Sure, Jenn, happy to share it. I’ll email it to you.
Stella D’oro brand Margherite cookies and Roman Egg Biscuit cookies are all I could find for the “lady fingers”. Which would be more suitable?
Hi Nicole, I’d go with the Margherite cookies. Hope you enjoy!
I followed this recipe exactly as written and it was amazing! My trifle dish was only 12 cups so I added the cream on the top just before serving. I was hoping for leftovers, but it went quick!
Can you use a ten cup trifle? (All I have on hand)
Thanks!
Allison
Sure, Allison, but you’ll have some ingredients leftover. You can make some mini trifles in wine glasses, if you like.
So yummy
Hi Jen,
I’m a huge fan of your recipes and purchased your cookbook. I’ve made this trifle before with fabulous results, but this time I wasn’t able to find the hard lady biscuits. Can I use the soft lady fingers instead ? Thank you!
Hi Monica, If you’re no longer able to find the crunchy lady fingers, instead of the soft ones, I’d go with cut up pound cake. It will still be good!
lady fingers do we soak them or jus put the original hard form and can we use cake i stead and do we also soak it
Hi Ruth, No need to soak the lady fingers – they’ll soften from the juicy berries and cream. I much prefer lady fingers to cake, but cake will work, too (and no need to soak it).
Hi,
If refrigeration is less than 8hrs may be closer to only 2hrs, should there be any adjustments? Or does this truly need 8hrs?
Sorry, Tracey – this really needs to be refrigerated for the full 8 hours. If not, the cookies will still be hard.
This was refreshing and delicious! Everyone wanted seconds, and I was asked to send the recipe out. Perfect for a summer cookout or party (or anytime, really)!
I would like to substitute chunks of angel food cake instead of lady fingers. Should I adjust any of the other ingredients in order to get the same taste?
Hi Sandi, Angel food cake should work here with no adjustments necessary. Hope you enjoy!
Absolutely delicious! I wouldn’t change a thing, people were asking for seconds!
Made this. Omg so so good. Definitely making again in the future!!
Made this for a dinner party last night, it is wonderful. It is also helpful to be able to make it ahead of time. One less thing on the to do list. The raspberry jam adds a great component. I love all of your recipes but I am adding this one to my favorites list. Thanks, Jennifer.
could I use frozen berries and leave out the warmed jam?
Hi Joan, this recipe really does need fresh berries and I would suggest using the jam (it enhances the fruit flavor and creates a delicious syrup that melds the trifle together).
Fabulous recipe! Used a white cake mix instead, still worked great.
Delicious, beautiful and easy. Guaranteed to be loved by everyone.
I love this trifle! I have made it with lady fingers and it’s also great with angel food cake cut in bite size pieces!
Stunning and delicious! What more could anyone want?
Jenn, this is truly the BEST trifle I ever made. It was the star of my dinner party. Everyone gobbled it up. I only made one small change: I dipped the ladyfingers in Amaretto liqueur. Thanks again for another great recipe!
The best! I tried another trifle that had a very similar recipe, and it was nowhere as tasty. It was just too sweet and smushy.
This one is a keeper! As far as summer desserts go, this is one of the best. First, it looks gorgeous and festive. Second, it’s delicious (so it delivers on expectations after looking so good). Third, you can prep in advance, which frees you up to cook/do other things before company arrives. THANK YOU, JENN!
Can I use plain Greek yogurt in place of thick cream (whipping cream)? Has anyone tried this?
I think you could get away with it, Chris – you may need more sugar though to balance the tartness of the yogurt. Please lmk how it turns out if you try it that way.
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!