Mini Summer Berry Trifles
How this simple berry dessert became my Mother's go-to for gatherings with neighbors and friends, and now it's mine, too.
It was one of those warm spring days that felt like summer was knocking— just before Memorial Day weekend when my Mother called me on the phone in a panic—she’d been invited to a last-minute BBQ at her neighbor Carol’s house and needed dessert for ten people, did I have any great ideas?
After mulling over the usual pot-luck options like brownies, cookies, or maybe a small frosted sheet cake, she wanted to take something that tasted and looked fantastic and could easily be transported across the street on a large platter.
And so, individual servings of Summer Berry Trifles were born. The compliments came faster than the spoons hit the bowls, and they were an instant hit with her friends.
It’s also nice that you can hold these desserts while eating and chatting—no juggling required.
Now this isn’t a “recipe” as much as a template, and there are so many flavor ideas for this dessert, you’ll love having it in your repertoire for its flexibility alone.
While the version I’m sharing here has the classic trifle components of cake, cream, jam and fresh berries (you could also add a custard layer) my Mom went on to create other delicious versions like one with chocolate pound cake, a tart-sweet cherry sauce, whipped topping and a generous pile of shaved milk chocolate from a Hershey bar on top.
There was another with dense vanilla cake, white chocolate instant pudding, sliced bananas, whipped cream, and salted caramel sauce that was out of this world.
I bet you can think of your favorite flavor combinations that would be fun to try.
You can certainly make your pound cake from scratch instead of buying one from a local bakery if you’d rather skip the shortcut, and feel free to whip up your cream, too, but there’s zero shame in a tub of Cool Whip, so go right ahead.
After all, summertime calls for low-stress, casual food like this—lazy, even. And isn’t your time better spent sitting on the porch with a cold lemonade?
Keep this recipe in your back pocket and consider it your go-to when you need a dessert that’s quick to make, light, fruity, and just right for warm days. A guaranteed hit for summer camping, potlucks, picnics, or just for one or two.
MINI SUMMER BERRY TRIFLES
Serves 4-6, Prep: 20 minutes
• Vanilla pound cake (about half of a bakery-style loaf)
• 1 pound fresh strawberries, washed, dried and sliced
• 1/4 cup strawberry jam
• 1 cup each, blueberries and raspberries
• 2-3 cups frozen whipped topping, defrosted
• Clear glass or plastic cups
Carefully cut off the browned top, sides and bottom edges of the cake with a serrated knife (an optional step, but it looks nice), then cut the cake into slices, then cut each slice into 1-inch cubes.
Add a layer of the cake cubes to the bottom of each container—not worrying about squishing them together a bit if necessary to make an even layer. Next, add a generous tablespoon of whipped topping. Cover with some sliced strawberries, laying them as flat as you can, then add a teaspoon of strawberry jam on top.
Make the second layer by adding another layer of cake and also whipped topping, then more strawberries plus blueberries and raspberries on top. Spoon (or use a pastry brush) a little of the jam over the top of the berries if you’d like.
This will make 4-6 servings depending on your container size, and the recipe is easy to scale—make a lot or just one or two. Keep refrigerated until ready to serve, and these are best when eaten the same day they’re made. Can be prepared 4-6 hours ahead.
Serve in small, clear disposable cups (perfect for potlucks and camping), small canning jars, or Bon Maman jam jars (the cute red gingham lids make them perfect for picnics) or use any medium-sized clear drinking glasses with a wide mouth (easier for layering.)
