Summer Berry Trifle: Simple, Gorgeous & Make-Ahead!

This isn’t just dessert, but your new warm-weather tradition. The trifle bursts with layers of custard, ripe seasonal berries, and whipped cream. It's a dish that showcases the vibrant flavors of summer in every spoonful.

Perfect for entertaining or simply indulging at home, this recipe is not only visually stunning but also ideal for preparing in advance, allowing the layers to meld beautifully.

What is Summer Berry Trifle?

Trifle is a centuries-old British classic that’s basically an edible parfait party. Traditional trifles date back to the 16th century and were a clever way to use leftover sponge cakes. They typically feature layers of sponge soaked in sherry or fruit syrup, rich custard, jewel-toned fruit, and a generous cap of whipped cream. This sunny version leans heavily on strawberries, raspberries, blueberries, and homemade vanilla custard.

The word trifle comes from the Old French trufle, meaning a trifle or something whimsical, which is exactly the vibe here.

Pro Tips for the Best Summer Trifle

• Use ripe, sweet berries because summer berries at their peak make all the difference. Give them a gentle rinse and pat dry.
• Letting the trifle rest for at least 4 hours helps everything mingle into delicious harmony.
• Slice evenly, so cut the Swiss roll slices about 1.5 cm thick so they layer nicely.
• Whip your cream softly. Overbeaten cream gets stiff and won’t give you that luscious cloud on top.
• Serve with a big spoon. Forget dainty scoops, this dessert is best when you get all the layers in one glorious heap.

Frequently Asked Questions

Can I use frozen berries?

Yes! Thaw them first and gently drain excess juice to avoid a soggy bottom layer. Although a bit of berry juice never hurt a trifle.

Do I have to make the custard from scratch?

Not at all, store-bought custard is totally fair game if you’re short on time. But this homemade version is surprisingly easy and truly worth it.

Can I spike it with alcohol?

Absolutely. Brush the Swiss rolls lightly with sherry, Marsala, or a berry liqueur for a grown-up twist.

How to Store Summer Trifle

Cover the trifle bowl with cling film and refrigerate. It’s best eaten within 2 days, and after that, the cream and custard start to loosen. Freezing isn’t recommended because the textures won’t survive the thaw.

How to Make Summer Berry Trifle

Step 1

Step 1

Cut your raspberry Swiss roll into thick slices. These will be your base and mid-layer.

Cut your raspberry Swiss roll into thick slices. These will be your base and mid-layer.

Step 2

Step 2

In a bowl, whisk together the egg yolks, caster sugar, and corn flour until smooth.

In a bowl, whisk together the egg yolks, caster sugar, and corn flour until smooth.

Step 3

Step 3

Meanwhile, gently heat the milk in a saucepan, stir in the vanilla, yolk mixture, and whisk. Stir over low heat until thick.

Meanwhile, gently heat the milk in a saucepan, stir in the vanilla, yolk mixture, and whisk. Stir over low heat until thick.

Step 4

Step 4

Line the bottom of your trifle dish with half of the Swiss roll slices. Scatter over a hearty handful of strawberries, raspberries, and blueberries.

Line the bottom of your trifle dish with half of the Swiss roll slices. Scatter over a hearty handful of strawberries, raspberries, and blueberries.

Step 5

Step 5

Warm the strawberry jam slightly to loosen, then drizzle generously over the berries and lay the sliced strawberries.

Warm the strawberry jam slightly to loosen, then drizzle generously over the berries and lay the sliced strawberries.

Step 6

Step 6

Pour the warm custard over this and add another layer of Swiss roll slices.

Pour the warm custard over this and add another layer of Swiss roll slices.

Step 7

Step 7

Whip the double cream to soft peaks and smooth it generously over the top. Top with the remaining fresh berries, piling them up in the center for dramatic effect.

Whip the double cream to soft peaks and smooth it generously over the top. Top with the remaining fresh berries, piling them up in the center for dramatic effect.