I don’t want to spend hours in my hot kitchen as the summer heat really starts to set in. That’s where trifles come in…or more specifically this berry trifle.

We just got back from a long weekend in Key West and I wanted to whip up something quick and easy for the Fourth of July. To say I’ve been having a hard time getting back in the swing of things would be an understatement.

Sometimes I forget trifles exist because I get so caught up in my world of layer cakes.

But trifles are seriously the perfect summer dessert. They’re are packed with light fillings and fruit and are always so refreshing.

What Is a Trifle?

To be honest, I had to google the full-blown definition of a trifle. I know that trifles involve bits of cake, whipped cream, and berries. However, I wasn’t quite sure about the rest. I also didn’t know the proper order of the layers.

After a bit of sleuthing (thank you wikipedia), I learned that traditional English trifles are usually built with a base of sponge cake or ladyfingers, soaked in sherry or fortified wine.

Custard, fruit, and jam are layered on top of the cake, and sometimes topped with whipped cream.

Most trifles these days are made a bit differently though! There also are about a million variations out there, from lemon to chocolate.

Keeping Things Simple: How I Like To Make Trifles

The best part about trifles is that you can fill them with whatever you want, and build them in whatever order you like.

I chose to use vanilla pudding instead of custard in this berry trifle to keep things simple.

In my opinion the best part of a trifle is that it’s easy to make. However, if you want to make your entire trifle from scratch, here is a great custard recipe.

I also decided to skip the sherry. Most sponge cakes need additional moisture of some sort, whether it’s from a soak of simple syrup, or sherry!

My trifle recipe uses my vanilla layer cake recipe, which is already plenty moist. It’s a butter cake, which has a wonderful texture. Adding additional liquid to it just isn’t necessary.

The Perfect Summer Dessert

When you’re able to pile your fillings into a trifle dish, you don’t have to worry about frosting or decorating your dessert.

As long as you create even layers of filling, your trifle will be a work of art by the time you finish.

This concept is still totally foreign to me. Once I assemble a cake, I usually still have hours of work ahead of me.

But berry trifles? They’re done in a jiff. All you have to do is bake the cake, and gather your ingredients and fillings.

Then make some beautiful layers in your trifle dish, throw some fresh berries on top, and you’re all done.

Trifles are also great make ahead desserts and can easily be made in advance. Just be sure to fully cover the trifle with plastic wrap to make sure it’s protected in your fridge.

My Trick To Make A Patriotic Berry Trifle

Berry trifles already seem a bit patriotic in nature.

The reds and blues of the berries, layered with white whipped cream remind me of the American flag!

However, I wanted to really get the point across! I used a small star cookie cutter to create some strawberry stars.

If you don’t have any on hand or don’t want the hassle, you can also use sliced strawberries.

The first layer of fruit in my trifle is made with blueberries. The second layer is made with the star of the show (no pun intended), my cut out strawberries.

I alternated the direction of the strawberries as I added them. The seeds of the strawberries showed on half, and the inside of the strawberry showed on the other half.

Sadly the seed-side strawberries didn’t stand out as much as I had hoped. They were a bit curved since they are cut from the sides of the strawberry.

If I were to remake this berry trifle, I’d recommend orienting the strawberries in the same direction, with the inside of the strawberries placed against the bowl.

Tips For Making The Best Mixed Berry Trifle:

• Cut your cake into equal sized squares to make it easy to create even layers in your trifle
• Carefully spoon and smooth your layers of pudding and whipped cream with an offset spatula to give your trifle a gorgeous finished look
• Add the pudding before it’s fully set, so that it can really fill between the cake bits and be absorbed by them.
• I used a ton of jam in this trifle because I love jam. However, if you can adjust the amount of jam you use to match your preferences.
• I recommend making your whipped cream from scratch. It only takes a few minutes to make and tastes so much better than store bought whipped cream.
• Use whatever berries or fruit are in season and accessible! This trifle would also taste great with raspberries, blackberries, marionberries, or even huckleberries.

Making This Berry Trifle In Advance & Storage Tips:

• Make this trifle in advance to make life easier! It can easily be made a day or two before an event or party. Just be sure to tightly wrap the trifle container with plastic wrap to keep it fresh.
• Leftover trifle can be stored in the fridge for up to 3 days if tightly wrapped with plastic wrap. After that the whipped cream and fruit will start to spoil.
• You can also make the cake layers up to two weeks in advance and freeze them, then assembled the trifle the day of.

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Let Me Know What You Think!

If you try this berry trifle recipe, please tag me @chelsweets. Also use the #chelsweets so that I can see your baking!