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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This was fantastic! I made a few small tweaks – I subbed sugar free raspberry jam for the regular version. And added lemon zest to the cream filling. I also brushed the ladyfingers with Chambord liquer. Super delicious dessert!
Not only does it taste wonderful, it looks beautiful!
I love this recipe! For those asking about altering, don’t mess with perfection:) This is always a favorite and we are excited to have it for Easter.
I did it! My trifle dish is 8in so I had to smash the layers a bit to fit 3. It also domes over the top so I had to put the berries on top before I added plastic wrap to chill so it didn’t stick to the cream. I am a terrible baker but this was so easy to follow. Used a berry medley. Hope it turns out ok- worried the ladyfingers will be too soggy or too firm. Either way it’s beautiful and I am sure will be delicious.
I LOVE this recipe and have made it several times. I use cream cheese pound cake in it and it is fabulous.
I have a question… I love the the “pudding part” with the cream cheese and wondered if there was a way to make it chocolate for a chocolate trifle? Thanks
So glad you like it! I wouldn’t recommend trying to tweak the filling to make it chocolate – it would require too many changes. You could certainly look for a recipe for a chocolate filling and use that instead.
Hi Jenn,
This recipe sounds wonderful. I am planning to try this soon. I don’t have a microwave though, can I use the oven instead for the jam? Also, would this be a good choice to serve 10 people? Thank you so much!
Hi Gloria, I’d recommend heating it in a very small saucepan on the stove. Yes, this would be good for 10 people. Hope everyone enjoys! 🙂
Thanks Jenn, it turned out amazing. It was a hit at the party!
Hi Jen,
I’m planning on making this for the holiday weekend but wanted to get your thoughts first. I’ve made an amaretto cheesecake with fresh berries in the past and thought a little Ameretto in the cream cheese portion might be a good addition. I don’t want it to overpower it but enhance it. Any thoughts are much appreciated! 💕
Hi Candice, I think I’m weighing too late to help (sorry!) but I think a modest amount of amaretto in the cream cheese mixture would work. If you did try it — I’d love to hear how it came out!
Thank you Jen. I actually made it accordingly to your instructions and it was loved by all. Definitely a favorite ode to summer dessert!
Thanks for all you do 💞
Glad it came out nicely — thanks for taking the time to let me know! 🙂
I was afraid with the jam it would be too sweet so I just sprinkled a 1/4-1/2 of a cup of sugar over the fruit and tossed it around. Let it sit with cling wrap over it for a while and proceeded with the rest of the recipe. Turned out plenty sweet but not overwhelming.
So good and easy!
Hi Jenn,
this recipe sounds amazing. I’m thinking about prepping it ahead for fall/winter now that all the fruit is in season. Have you ever tried freezing the trifle for longer periods? If so, what’s your recommendation in terms of how long it will keep?
Thanks ahead & all the best
Sarah
Hi Sarah, I’ve never frozen this and based on the amount of dairy it contains, I don’t think it’s a great candidate for freezing — sorry!
Jenn, yours is the website I always turn to for recipes. Yours are superior! I have a tough question. We are invited to a party at a summer cottage with limited (probably no) refrigerator space. The gathering is on a Saturday, and I would make the trifle on Friday. I would remove it from the fridge around noon on Saturday and take it in a cooler. My question is can it remain in the cooler until 7:00 that evening? I have good freezer packs, but am afraid the trifle might break down over that length of time. Thank you. Maria
Hi Maria, As long as you have plenty of good freezer packs, I think it will be fine. 🙂