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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Beautiful
Hi Jenn,
it’s been a while since I posted a comment. I guess because I say the same thing: “OUTSTANDING.” This dessert is no different. So,so good!
Great instructions-everything you need for a successful outcome in the kitchen.
I did want to share that I left out the blueberries ,and used all strawberries & raspberries.
It was so beautiful when I brought it to the table. Everyone was impressed w/the presentation& equally impressed w/ how good it was! YUM!!!! BTW,I found the same kind of glass “bowl “ you have in the pics.
Thank you again!
Lisa
Can you use mascarpone cheese instead of Philadelphia Cream Cheese? Thanks
Sure, Doro, mascarpone should work here. Hope you enjoy!
I just did this and it didn’t turn out well. I used mascarpone cheese because that’s what I had and the cream was grainy. I am sure there’s a reason but just to caution that cream cheese is probably more forgiving/reliable and when I used the mascarpone the texture was unappealing. Good luck!
I’ve had this happen in other recipes. I think if you sifted the powder sugar next time, it would prevent the grainy texture.
This is an absolutely fabulous trifle for summer, especially July 4th with its red, white, and blue colors. The whole family, from youngest to oldest, loved it. And to top it off, with the lady fingers addition, it is not difficult or time consuming to make.
Hello- I used a cubed up angel food cake because that’s what I had on hand. It was yummy but I would like to try the original recipe to see if I get a different result. Excited to add this to my summer entertaining!
Hoping you will answer this quickly. I tried to buy a trifle bowl for a 4 th party.
Are your measurements including the stand. Do you know how many quarts this recipe is? The one I ordered looked small. 3 qts. Many of them are that size. I have 2 of your cookbooks and love your recipes, but Leary of the size for your berry trifle. Thank you.
Hi Germaine, I just double checked my trifle dish – it is 3-1/2 quarts (about 14 cups). Hope that helps!
Made this for a bereavement meal at church. It was a huge hit from presentation in trifle bowl to last bite eaten! Delicious!!!
I made this trifle for a friend’s birthday celebration. Wow, what a huge hit!!! I received sooo many compliments on the presentation as well as the taste. It struck the perfect chord, not too heavy and not overly sweet. The ladyfingers added much better texture over traditional pound cake. Will definitely be my go to for trifle from now on!
Delicious!!! I used about one and a half pound cake from Entenmanns instead of lady fingers. Guests loved it.
Thanks for this wonderful recipe! So easy to put together and everyone loved it. Made it exactly as written and I wouldn’t change a thing! It was a dessert I was proud to bring to a friend’s gathering.
This was a huge hit! I’m gluten free and made with store bought gluten free lady fingers. Everyone that had this had to have seconds, some requested thirds! Super simple to throw together and love the sweetness of the fruit with the cream cheese.