Summer Berry Trifle

This berry trifle is perfect for a summer party—it’s refreshing, gorgeous, and make-ahead.
Summer Berry Trifle
A magnificent looking dessert for a beautiful summer day. Photo courtesy of Alexandra Grablewski Chronicle Books, 2018
Updated:
0:00
View the print ready version of this recipe.
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.

What You’ll Need For Summer Berry Trifle

(Jennifer Segal)
Jennifer Segal

Step-By-Step Instructions

To begin, warm the raspberry jam in the microwave.
(Jennifer Segal)
Jennifer Segal

Toss it with the berries and let it sit while you prepare the rest of the trifle.

(Jennifer Segal)
Jennifer Segal

Beat the heavy cream until stiff peaks form, then set aside.

(Jennifer Segal)
Jennifer Segal

In a large bowl, combine the softened cream cheese and Confectioners’ sugar.

(Jennifer Segal)
Jennifer Segal

Beat until smooth and creamy, then beat in the vanilla.

(Jennifer Segal)
Jennifer Segal
Add a third of the whipped cream.
(Jennifer Segal)
Jennifer Segal

Beat until smooth and then add the remaining cream.

(Jennifer Segal)
Jennifer Segal

Fold with a rubber spatula until evenly combined.

(Jennifer Segal)
Jennifer Segal

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.

(Jennifer Segal)
Jennifer Segal

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.

(Jennifer Segal)
Jennifer Segal
Let the trifle chill for at least 8 hours, then top with some fresh berries and a spring of fresh mint, if desired.

Summer Berry Trifle

Serves 8-10 Prep Time: 25 Minutes Total Time: 25 Minutes, plus at least 8 hours to chill
  • 3/4 cup (8 ounces) seedless raspberry jam
  • 1 quart (1 1/2 pounds) strawberries, hulled and cut into ¼-inch slices
  • 1 pint (12 ounces) raspberries
  • 1 pint (12 ounces) blueberries
  • 1 1/2 cups heavy whipping cream, cold
  • 16 ounces cream cheese (preferably Philadelphia brand), at room temperature
  • 1 3/4 cups confectioners’ sugar
  • 1 teaspoon vanilla extract
  • 1 (7 ounces) package crisp lady fingers (also called savoiardi biscuits)
  • Fresh mint spring, for garnish (optional)
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

Per serving (10 servings)

Calories: 554, Fat: 31g, Saturated fat: 18g, Carbohydrates: 65g, Sugar: 41g, Fiber: 5g, Protein: 7g, Sodium: 197mg, Cholesterol: 143mg

Nutritional Data Disclaimer
This article was originally published on OnceUponaChef.comFollow on Instagram
Dear Readers: We would love to hear from you. What topics would you like to read about? Please send your feedback and tips to [email protected].
Jennifer Segal
Jennifer Segal
Author
Jennifer is a classically trained chef, Cookbook author, and busy mom. She became interested in cooking in college while studying abroad in France and living with a French family. She is a graduate of L’Academie de Cuisine. Visit OnceUponaChef.com.
Author’s Selected Articles

Dutch Baby

Dutch Baby

Hungarian Goulash

Hungarian Goulash
Related Topics