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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Looks Beautiful & reviews are great as usual!
I’m about to make this for a Bridal personal shower & wondered if I can use fresh peaches with the berries?
Thank you😊
Sure, Kathy, adding some peaches should be fine. Hope everyone enjoys!
Does the trifle need to be set beforehand, or can it be eaten as is?
Hi Lauren, this really needs to be refrigerated for the full 8 hours. If not, the cookies will still be hard. Sorry!
As always, excellent recipe!
My trifle bowl has a 16 cup capacity so the last layer of cream ended about an inch below the rim. Would you recommend increasing the ingredients to 1 1/2x and, if so, should I do 3 bigger layers or a 4th layer? Thanks
Hi Rae, glad you liked it! I believe making 1.25 times the recipe should be sufficient, and I’d opt for the 3 bigger layers.
Delicious and easy. My family really enjoyed this dessert. This recipe is a keeper. Thanks!
Hi Jenn, Do you think adding some peaches would be okay (end of Sept party). Thank you for all your wonderful recipes! I appreciate you for every single one of them!! Joan
Sure, Joan, that should be fine. And so glad you enjoy the recipes! 🙂
I’m updating my negative comments from Aug 18th…sadly I posted before serving to guests the next day (after letting sit 8hrs.). Honestly people raved…much better after the required wait time. Sorry for posting prematurely. The flavors, appearance and quality were typical for this excellent site. Still expensive but given the final outcome, worth it.
First off this is a very expensive recipe about $25 just for the ingredients. For that price, I was expecting more. The filling was not light and airy and cool. It was thick and heavy from the cream cheese…. The jam just makes it way too sweet.
I’m updating my negative comments from Aug 18th…sadly I posted before serving to guests the next day (after letting sit 8hrs.). Honestly people raved…much better after the required wait time. Sorry for posting prematurely. The flavors, appearance and quality were typical for this excellent site. Still expensive but given the final outcome, worth it.
Easily the best trifle I’ve had! I made this for a get together recently and it was a hit. I’ve made trifle before with pudding mixes and whipped cream but the whipped cream & cream cheese combo in this recipe is the way to go! My husband asked me to make another batch the next day!
Made this today and served it tonight. It came together quickly (which is a plus) and tasted incredible. Family and friends gave it rave reviews. Highly recommend this trifle! Thanks for the recipe, Once Upon A Chef!
Oh my! This is so easy, beautiful and absolutely delicious!! Made for a party and everyone raved. Light and perfect for summer entertaining.