Loaded with layers of fresh berries, cream, and tender shortcakes, a pretty Berry Trifle is the perfect summer Dessert in a Jar!
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Is it a weekend? A holiday? A regular ol' summer day when you want a cool and refreshing dessert? Heck, maybe it's not even summer—maybe you just found some gorgeous berries at the store and want to make a tasty treat!
For any or all of these occasions, these Berry Trifles are just the ticket. They're dessert in a jar: fresh berries are layered with homemade shortcakes and luscious whipped cream. It's a simple fruit shortcake dessert that's really delicious.
Jump to:
Berrying in New England
The season for pick-your-own berries in New England spans June for strawberries, and July through September for blueberries, raspberries, and blackberries. It's one of my favorite summertime activities.
Yes, it means time spent hunched over shrubs and plants in the scorching sun. For raspberries and blackberries it also means trying (unsuccessfully) to pick berries without getting scratched and snagged on pickers!
So why do we love berrying so much? It's because the sweetness of these just-picked berries is almost indescribable. They're so juicy and luscious, and the flavor is more intense in these smaller berries than in the mammoth ones sold in grocery stores. Picking your own also means you get to sneak a few (or a whole lot) into your mouth as you fill your little green basket.
In Vermont, I loved blueberry and black raspberry picking at Paul Mazza's fruit stand, and growing up we had berry bushes growing wild nearby. I keep a lookout for wild berry canes and tiny wild strawberry plants, which when left unchecked can pop up in the backyard, along sidewalks, and in fields. I can't pass up a handful of free berries!
Another fruit favorite
Strawberries, blueberries, and raspberries are just three of the six fruits folded inside a Fruit of the Forest pie! They bake up luscious and juicy inside an all-butter pie crust that has lots of flake.
Why you'll love this recipe
Fresh summer berry trifles are great as a casual dessert for family and friends. Shortcake rounds serve as the berry trifle cake—they bake up quickly and can even be made in advance. Assembling the mason jar desserts is quick too; if you have kids in the house, they'll LOVE helping with this dessert.
In the summertime, it's a tasty way to incorporate fresh, seasonal berries into dessert. And, berry trifles are really cute, too! Serving the layered fruit desserts in small glass mason jars means your hungry fans can see the colorful trifle layers.
Oh, and you probably noticed the red, white, and blue of these easy mason jar desserts. Make a batch for 4th of July and Memorial Day celebrations. Not to mention backyard barbecues, potlucks, brunch gatherings—you get the idea! They're a good, light dessert to have after a heavy meal.
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Strawberry love!
Strawberry Cream Cheese Icebox Cake
A no-bake dessert, Strawberry Cream Cheese Icebox Cake is an easy treat to make!
🔪 How to make Berry Trifles in Jars
Ingredients:
- Berries: Choose the freshest blueberries, strawberries, and raspberries you can find. When they're in season, the tastiest berries are at farmer's markets and produce stands.
- Whipped Cream: Use ready-made whipped cream or make them even more delicious with my recipe for homemade whipped cream.
- Flour: I use all-purpose flour from King Arthur Baking
- Sugar: Granulated sugar is the choice here, and is used in the shortcakes and to macerate the fruit.
- Baking Powder: This leavener gives some lift to the shortcakes.
- Salt: Just a pinch enhances the flavor of the shortcakes.
- Butter: Use unsalted, cold butter—it's why the shortcakes are so yummy.
- Half-and-Half: It's the liquid that brings the shortcake dough together.
- Step 1: Macerate the fruit by tossing the berries with sugar. Let the fruit sit while you make the shortcakes.
- Step 2: Mix dry ingredients together and then cut in cubes of cold butter. Stir in some half and half, then turn the mixture out onto a floured surface. Give the shortcake dough a couple of quick kneads before rolling it out. Use a small, round cutter to cut out rounds.
- Step 3: Place the rounds on a baking sheet, give them a quick chill in the fridge, then bake them for just under 10 minutes.
- Step 4: When the rounds are cool, layer them in the small mason jars with the juicy fruit and sweetened whipped cream - the details are spelled out below in the recipe. Finish each jar with a dollop of cream and a few berries, then dig in!
FAQs
In pastry making, short means a dough with a high percentage of fat to flour. When baked, short pastries and cookies are rich and crumbly. Shortcakes are made with butter, lard, or shortening, and when baked, they have a biscuit-like texture. My shortcakes are made with all butter, which makes them really delicious.
Shortcakes have a tender, crumbly texture that's similar to a biscuit. Because they're made with sugar, they have a light sweetness, too. The rustic, homey texture and taste of shortcakes make them a perfect accompaniment to juicy, fresh fruits and fruit sauces—especially when topped with sweetened whipped cream.
You can assemble this dessert in a jar recipe up to an hour before serving. Or, you can prepare the components ahead of time—bake the shortcake rounds up to three days in advance. Make homemade whipped cream one day in advance. Keep the berries whole and unwashed until you're ready to assemble the shortcake desserts.
Macerating fruit (like the berries in this recipe) means stirring sliced or chopped fruit with sugar, and then letting the mixture rest so they release their juices. If you want your fruit a little less sweet, you can cut back on the amount of sugar that gets stirred with the berries.
While I love this dessert with fresh berries, I get it—they may not be available, especially out of season. If that's the case, then yes: you can substitute frozen berries. Let them thaw; drain off excess juice so that the filling doesn't get too soggy once assembled. The thawed fruit will be a little softer in the mason jar desserts, but they'll still be delicious.
Tips:
- Mason jars are cute, inexpensive, and put the pretty layers of this mixed berry trifle recipe on display. If you don’t have half-pint-sized mason jars, you can use small glass dishes or dessert bowls instead.
This fruit trifle recipe is a treat that's pretty to look at and a delight to eat. The individual desserts in jars come together quickly, and are simple enough to make with kids. Serve them for a casual, summer night dessert or bring a tray of the jar desserts out for potlucks and parties.
The best Berry Trifle recipe is below! Here are more mason jar desserts:
💬 Did you make and devour this recipe? Leave a comment below.
📖 Recipe
Berry Trifle, Dessert in a Jar
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Equipment
- 6 half-pint glass mason jars
Ingredients
For the fruit:
- 1 cup blueberries, washed and stems removed (about 5-6 ounces)
- 1 cup red raspberries, washed and dried (about 5 ounces)
- 8 medium strawberries, washed, hulled & sliced (about 6 ounces)
- 3 tablespoons granulated sugar
For the shortcakes:
- 1 cup all-purpose flour, unbleached (plus extra for rolling out dough)
- ½ cup + 1 tablespoon granulated sugar
- 1 tablespoon baking powder
- ¼ teaspoon salt
- 4 tablespoons butter, cold
- ⅓ cup half-and-half
Cream:
- 1½ cups fresh, sweetened whipped cream (There's a recipe below! Spray whipped cream can also be used.)
Instructions
Macerate the fruit:
- Set aside a few of each berry for garnishing the finished desserts.
- Place the blueberries, raspberries, and sliced strawberries into a medium mixing bowl. Sprinkle the 3 tablespoons of granulated sugar over the berries and toss them with a spoon to coat them.
- Cover the bowl loosely with plastic wrap. Let the fruit and sugar sit for 30 minutes.
Make the shortcakes:
- Preheat the oven to 425° F. Line a large baking sheet with parchment paper.
- Whisk together the flour, half-cup plus 1 tablespoon of granulated sugar, baking powder, and salt in a large bowl.
- Slice the cold butter into small cubes, and stir them into the flour mixture. Use a pastry blender to cut the butter into the dry ingredients, until the mixture looks coarse. If any large pieces remain, use your fingers to squeeze and flatten them.
- Add in the half-and-half; use a spoon to toss and combine the mixture.
- Dust a work surface with flour and pour out the flour-butter mixture. Sprinkle the top with a bit more of flour. Knead by hand for 2 or 3 minutes until it has just come together into a dough. (You can sprinkle flour on the work surface or dough to keep it from getting too sticky.)
- Roll the dough out to a ½-inch thickness. Use a 2-inch round cookie cutter to cut circles from the dough.
- Place the shortcake dough circles on the prepared baking sheet spaced about 1 inch apart. Pop the tray in the fridge for 10 minutes to chill the dough circles.
- Bake the shortcakes for 8 to 9 minutes, until they are puffed and just beginning to brown. Transfer them to a wire rack to cool completely.
Assemble the desserts:
- Place one shortcake round in the bottom of each mason jar. If the shortcakes are a little too big to fit in the jar, use your cookie cutter or a sharp knife to trim a little off the outside.
- Add 2 tablespoons of macerated berries (including some of the sugary juices) to each jar. Top the berries with about 1 tablespoon of whipped cream. (Eyeball it if you're using spray whipped cream.)
- Place another shortcake round on top of the cream. Top with 2 more tablespoons of berries and juices. Finish the top of the mason jar desserts with a generous dollop (or squirt) of whipped cream.
- Top each jar with the berries you set aside.
- Serve immediately. The berries and cream shortcakes may also be assembled and refrigerated for up to an hour before serving. Makes 6 servings.
To make your own sweetened whipped cream:
- Chill a bowl and whisk attachment for your mixer in the freezer for 10 minutes, then assemble them on your mixer. Pour in 1½ cups of heavy whipping cream and turn the mixer on high.
- Whip the cream for a minute or two, then add in ¼ cup of confectioner's sugar. Continue whipping the cream on high speed for another 2 to 4 minutes until it is thick and has peaks. Use the whipped cream immediately or keep it covered in the fridge until you need it.
Notes
- Make-ahead options: The trifles should be assembled no more than an hour before serving. However, here are two things you can do ahead of time: you can bake the shortcake rounds up to three days in advance. If you are making your own whipped cream you can do this a day in advance.
Nutrition
Pat Boucher says
Love your super delicious and easy recipes. Thank you!
Nancy Mock says
Thank you Pat! I’m so happy to hear your feedback!
Nancy Mock says
I want to make some of the flavors from my past posts, plus a couple of ideas I've had recently. Maybe I can check your book too!
The Armchair Squid says
Looks lovely. Excellent use of all that fruit.
As soon as there's some freezer room, I'm starting Operation Ice Cream...
Nancy Mock says
Yesss, ice cream! I bought a new ice cream maker. We'll have to do a team-up!
armchairsquid says
Do you have a book? I will be using The Perfect Scoop.