Easy Summer Berry Trifle

This Red, White and Blue Easy Summer Berry Trifle is not only one of the tastiest treats you can make with fresh berries, it’s also one of the easiest! You can make this in about 30 minutes! Then refrigerate up to a full day. Perfect for a Summertime Patio Party! Comes together quickly, serves a crowd.

  • Author: Laura
  • Prep Time: 30 min
  • Total Time: 30 min
  • Yield: 10-12 Servings 1x
  • Category: Desserts
  • Method: No Bake
  • Cuisine: British, International


Units Scale
  • 1 qt (1 1/2 lb, 24 oz, 680g) Fresh Strawberries, hulled and halved
  • 1 pint (2cups, 300g) Fresh Blackberries
  • 1 cup (150g) Fresh or frozen Blueberries
  • 1 tsp Lemon Zest
  • 1 Tbsp (15ml) Lemon Juice
  • 3/4 cup (178ml, 237g) Raspberry Jam (Seedless if you prefer)
  • 16 oz. (473g, or about 2 cups) Mascarpone Cheese, set out 15-30 minutes prior
  • 1 cup (237ml) Confectioners’ Sugar
  • 2 cups (473ml) Heavy Whipping Cream, cold
  • 2 tsp (10 ml) Natural Vanilla Extract
  • 1 (7 oz., 198g) package Lady Fingers (also known as Savoiardi Biscuits)


  1. Pour all of the berries into a large bowl, leaving several out for garnish.  Add the lemon zest and juice. Heat the jam in a small bowl in the microwave, 15-30 seconds, until pourable.  Pour over the berries and stir.  Set aside while you prepare the other ingredients.
  2. In the bowl of a stand mixer with whisk attachment, beat the cream until just beyond the billowy stage, when it begins to stiffen. Remove to a large bowl. No need to clean out the mixer bowl.
  3. Place the mascarpone and confectioners sugar in the bowl, and using the paddle attachment, mix until smooth. (You could also do this by hand-held whisk or spoon in a separate bowl).  Then, add 1/3 of the whipped cream, and the vanilla, to the mixing bowl, along with the mascarpone mixture. Using the whisk attachment and starting slowly, increase the speed to Medium, to combine the mascarpone mixture with the third of the whipped cream in the bowl. Remove the bowl from the mixer, and then fold the previously removed (2/3 of) whipped cream using a large, flat spatula.
  4. In a trifle dish or a large bowl, build the layers of trifle in the following order:  1/3 of the lady fingers (you may need to break or cut some to fit), 1/3 of the fruit mixture, along with 1/3 of the juice, and then 1/3 of the whipped cream mixture.  Smooth top.  Repeat these layers twice more, and perhaps leave a 1″ border of fruit if you wish at the top to show the fruit at the top of the trifle.  Garnish with the reserved berries.
  5. Refrigerate several hours – the more the better or overnight, before serving.


  1. If you are using a bowl instead of a trifle dish, you may only need a few lady fingers for the bottom layer.  


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