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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
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.
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
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