This Delightful Summer Berry Trifle is the Ultimate No-Bake Treat

Too hot to turn on the oven? This one’s for you. This Summer Berry Trifle is the coolest treat for a sunny day. It looks stunning on any table. Your family will love every creamy, fruity bite.

It is the perfect way to use fresh berries from the market. You get bright flavors in every single spoonful. It is simple, sweet, and wonderfully refreshing. Let’s get stacking!

Why You’ll Love This Recipe

This recipe is a winner because it requires zero actual cooking. This makes it perfect for busy summer entertaining. You can prep it early and just let it chill. It is budget-friendly and uses simple ingredients.

Everyone loves the bright, fresh colors of the fruit. It is a kid-approved dessert that feels very special. You can serve a crowd without any stress. It is truly the ultimate warm-weather treat.

Simple Method

Making this is all about the layers. You just stack cake, fruit, and custard in a bowl. It is very beginner-friendly and easy to assemble. There is no way to mess this up. Even your kids can help with the fruit layers.

Ingredients You’ll Need

Most of these items are likely already in your kitchen or garden.

• 1 pound sponge cake or pound cake, cut into 1-inch cubes
• 2 cups fresh strawberries, hulled and sliced
• 1 cup fresh blueberries
• 1 cup fresh raspberries
• 2 cups chilled vanilla custard
• 2 cups heavy whipping cream
• 3 tablespoons granulated sugar
• 1 teaspoon vanilla extract
• 1/2 cup orange juice or cream sherry
• Fresh mint leaves for garnish

Step-by-Step

1. Arrange half of the cake cubes in the bottom of a large glass trifle bowl.
2. Drizzle half of the orange juice or sherry over the cake to moisten it.
3. Distribute half of the strawberries, blueberries, and raspberries over the cake.
4. Spread half of the vanilla custard over the berries using a spatula.
5. Repeat the layers with the remaining cake, juice, berries, and custard.
6. In a separate chilled bowl, beat the cream, sugar, and vanilla until stiff.
7. Spoon the whipped cream over the top and smooth the surface.
8. Cover and refrigerate for at least 4 hours to let flavors blend.
9. Garnish with extra berries and mint leaves just before you serve.

Best Ways to Enjoy It

Serve this chilled in a clear glass bowl to show off layers. It looks beautiful at a backyard BBQ or picnic. Pair it with a cold glass of iced tea or lemonade. It is the perfect end to a summer meal.

Keep It Fresh

This dessert stays fresh in the fridge for up to two days. Keep it tightly covered with plastic wrap. The cake will soften more the longer it sits. Refrigerate leftovers immediately to keep the cream light and fluffy. It does not freeze well due to the custard.

Tips for Best Results

• Use a clear glass bowl to highlight the pretty fruit layers.
• Don’t skip the chilling time or the cake won’t be flavorful.
• Chill your metal bowl and beaters before whipping the heavy cream.
• Use orange juice if you want to keep this kid-friendly.
• Swap in blackberries if they are in season at your local farm.
• Cut your cake into even cubes for the best texture.
• Wait to add the mint garnish until the very last second.

Ways to Switch It Up

• Swap the vanilla custard for lemon curd for a citrus zing.
• Use gluten-free sponge cake to make this a safe treat for all.
• Add a layer of toasted almonds for a little extra crunch.
• In fall, swap berries for sliced peaches or cooked apples.

Common Questions

Can I make this the night before?

Yes, you definitely can! It actually tastes better after the cake absorbs the juice. Just add the fresh mint right before serving.

What if I don’t have a trifle bowl?

Any large glass bowl will work perfectly fine. You can even make individual servings in small mason jars. This is great for a portable picnic dessert.

Can I use frozen berries?

Fresh berries work best for the texture of this Summer Berry Trifle. Frozen berries can get a bit mushy as they thaw. If you use frozen, drain them well first.

I hope this cool and creamy treat makes your summer afternoons extra sweet. It is such a joy to share with the people you love. Happy eating!

— Lidia

Delightful Summer Berry Trifle

Print Recipe Pin Recipe

Prep Time 30 minutes mins

Total Time 4 hours hrs 30 minutes mins

Servings 8 servings

Calories 420 kcal

Ingredients

  

• 1 pound sponge cake or pound cake, cut into 1-inch cubes
• 2 cups fresh strawberries, hulled and sliced
• 1 cup fresh blueberries
• 1 cup fresh raspberries
• 2 cups chilled vanilla custard
• 2 cups heavy whipping cream
• 3 tablespoons granulated sugar
• 1 teaspoon vanilla extract
• 1/2 cup orange juice or cream sherry
• Fresh mint leaves for garnish

Instructions

 

• Arrange half of the cake cubes in the bottom of a large glass trifle bowl to create an even base layer.
• Drizzle half of the orange juice or sherry over the cake layer to moisten.
• Distribute half of the strawberries, blueberries, and raspberries evenly over the cake cubes.
• Spread half of the vanilla custard over the berry layer using a spatula to ensure it reaches the edges of the bowl.
• Repeat the layers with the remaining cake cubes, juice, berries, and custard.
• In a separate chilled bowl, beat the heavy cream, sugar, and vanilla extract until stiff peaks form.
• Spoon the whipped cream over the final custard layer and smooth the surface or create decorative peaks.
• Cover the bowl with plastic wrap and refrigerate for at least 4 hours to allow the cake to absorb the flavors and the layers to set.
• Garnish with additional berries and fresh mint leaves immediately before serving.