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    Home » Recipes » Cool Treats

    Triple Berry Mason Jar Trifle

    By Nancy Mock June 21, 2020 Updated March 3, 2021 6 Comments

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    Blueberries, strawberries and raspberries are layered with rich, sweet whipped cream and homemade shortcakes. So summery and delicious!
    Glass jars holding layers of fruit and cream with berries scattered around.

    Loaded with layers of fresh fruit, sweetened cream and tender shortcake, this pretty little mason jar trifle is a great dessert to make with the family.

    Three mason jars holding layered trifles of fruit and cream
    → Jump to Recipe

    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!

    Shortcake rounds next to blueberries and strawberries.

    For any or all of these occasions, this Triple Berry Mason Jar Trifle is just the ticket! Fresh berries get all juicy and then get layered with homemade rounds of shortcake and luscious whipped cream. It's a simple dessert that is really special.

    Trifle of cream, shortcake, and berries in a clear jar.

    Why you'll love these trifles

    Triple Berry Mason Jar Trifles are great for a casual dessert for your family and friends. The shortcake rounds bake up quickly and can be made in advance. Assembling the trifles is quick too, and if you have kids in the house they will LOVE helping with this dessert!

    Three trifles of fruit and cream in glass jars next to containers of berries.

    The trifles highlight the simple and delicious flavors of fresh berries, tender cake, and fresh cream. They're really cute, too! Serving them in small mason jars means your hungry fans can see the colorful layers: festive and beautiful.

    Oh, and you probably noticed the red, white and blue of these mason jar treats? That's why they're perfect for 4th of July and Memorial Day celebrations! Not to mention backyard barbecues, potlucks, brunch gatherings - you get the idea.

    Ingredients to make fruit trifles including butter, cream, and berries.

    🔪 How to make this recipe

    Step 1: Macerate the fruit

    Blueberries, raspberries, strawberries and sugar in a white bowl.

    In other words, get the fruit good and juicy! Toss the berries and sliced strawberries in a bowl with sugar. Let the fruit sit while you make the shortcakes.

    Step 2: Make the shortcakes

    • Cubed butter in a bowl with flour and sugar.
    • Cookie cutter on rolled out dough with dough circles cut out.
    • Shortcake round dough circles on parchment paper

    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. Place the rounds on a baking sheet, give them a quick chill in the fridge, then bake them for just under 10 minutes.

    Step 3: Assemble the trifles

    • Ingredients for trifles including raspberries, whipped cream. shortcake and jars.
    • Glass mason jars holding rounds of shortcake on a white surface
    • Three jars with layers of cream and berries on a white wooden surface.
    • Looking down on three jars holding shortcake rounds.
    • Looking down on three jars holding shortcake and berries
    • Looking down on three jars with cream and berries in them

    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!

    Notes:

    • I like using mason jars for these trifles because the jars are cute, inexpensive, often on hand, and clear so that the pretty trifle layers can be seen. If you don't have pint-sized mason jars, considering picking some up. They're great for these trifles, for small cocktails like margaritas, for shaking up some salad dressing, and of course for canning! OR, you can always use another small glass dish or dessert bowl. 
    • Macerating the berries means stirring them together with some sugar to get them to release their juices - and sweet, juicy berries is just what you want in these trifles! If you want your berries a little less sweet, you can cut back on the amount of sugar that gets stirred up with the berries. 
    Trifle in a mason jar surrounded by blueberries and strawberries

    FAQs

    Can these trifles be made ahead of time?

    The trifles should be assembled no more than an hour before serving, but 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. 

    Clear jar holding red and blue berries and cream in layers.

    Find the recipe for Triple Berry Mason Jar Trifles below! And there are a few other summery, fruity desserts you should probably take a look at - here they are:

    Cherry Trifle In A Jar
    The featured flavors in this Cherry Trifle In A Jar are juicy nectarines, tender shortcake, and, of course, fresh cherries. It's an easy mason jar dessert.
    Take me there
    Three glass jars holding layered fruit and cream
    Lemon Strawberry Sandwich Cookies
    The bright flavors in these Lemon Strawberry Sandwich Cookies are a taste of summer that is welcome anytime of the year!
    Take me there
    Cookies filled with red jam and frosting
    Summer Fruit Salad with Creamy Peach Dressing
    Three kinds of fruit make up this easy Summer Fruit Salad, and it's extra delicious thanks to fresh mint and a creamy peach dressing.
    Take me there
    Bowl of fresh fruit salad with mint and cream.

    💬 How do you like these sweet and fruity trifles? Scroll down to leave a comment 'cause I love to hear from you!

    White wood surface with berries and a mason jar with layered cream and fruit

    Triple Berry Mason Jar Trifle

    Nancy Mock
    Loaded with fresh fruit, layers of sweetened cream and tender shortcake, this pretty little mason jar trifle is a great dessert to make with the family.
    4.17 from 6 votes. Tap stars to vote
    Print it! Pin This Recipe
    Prep Time 40 mins
    Cook Time 8 mins
    Chilling Time 10 mins
    Total Time 58 mins
    Course Dessert, Fruit Dessert, Summer Dessert
    Servings 6 servings

    Equipment

    • 6 half-pint glass mason jars

    Ingredients
     
     

    • 1 cup all-purpose flour, unbleached (plus extra for rolling out dough)
    • ¾ cup granulated sugar, divided
    • 1 tablespoon baking powder
    • ¼ teaspoon salt
    • 4 tablespoons butter (2 ounces), cold
    • ⅓ cup half-and-half
    • 1 cup blueberries (about 5-6 ounces), washed & stems removed
    • 1 cup red raspberries (about 5 ounces), washed and dried
    • 8 medium strawberries (about 6 ounces), washed, hulled & sliced
    • 1½ cups fresh, sweetened whipped cream, or spray whipped cream can also be used

    Instructions
     

    • Preheat the oven to 425° F. Line a large baking sheet with parchment paper.

    Macerate the fruit:

    • Save out a few of each berry so you can garnish the finished trifles.
      Place the blueberries, raspberries and sliced strawberries into a medium mixing bowl. Sprinkle 3 tablespoons of the granulated sugar over the berries and toss them with a spoon to coat them. Cover the bowl loosely with plastic wrap and set the berries aside until it's time to assemble the trifles.

    Make the shortcakes:

    • Whisk together the flour, the rest of the granulated sugar, baking powder and salt in a large bowl.
    • Slice the cold butter into small cubes. Stir the butter cubes to the flour mixture. Use a pastry blender to cut the butter into the dry ingredients so that the mixture looks coarse. If any large pieces remain, use your fingers to squeeze and flatten them.
    • Add in the half-and-half and 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 and knead by hand for just 2 or 3 minutes until it has just come together into a dough (add a sprinkle more flour to 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. (If you don't have a cookie cutter this small, look around your kitchen: measure the lid from a large spice bottle or top of a glass bottle and you'll probably find one that's 2 inches. If not, draw a 2-inch circle on a piece of parchment paper, cut it out and use it as a template.)
    • Place the shortcake dough circles on the prepared baking sheet about 1 inch apart. Pop the tray in the fridge for 10 minutes to chill the dough circles.
    • Bake them in the preheated oven for 8-9 minutes, until they are puffed and just beginning to brown. Remove them to a wire rack to cool completely.

    Assemble the trifles:

    • 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 the 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 from a can.)
    • Place another shortcake round on top of the cream, top with 2 more tablespoons of berries and juices. Finish the top of the trifle with a generous dollop (or squirt) of whipped cream. Add the berries you held aside to the tops to make them look even prettier!
    • Serve immediately. The trifles 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 1 cup of heavy cream or 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 2-4 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

    • I like using little mason jars for these trifles because the jars are cute, inexpensive, often on hand, and clear so that the pretty trifle layers can be seen. If you don't have half pint-sized mason jars, considering picking some up. They're great for these trifles, for small cocktails like margaritas, for shaking up some salad dressing, and of course for canning! OR you can always use another small glass dish or dessert bowl. 
    • Macerating the berries means stirring them together with some sugar to get them to release their juices - and sweet, juicy berries is just what you want in these trifles! If you want your berries a little less sweet, you can cut back on the amount of sugar that gets stirred up with the berries. 
    • Make-ahead options. The trifles should be assembled no more than an hour before serving, but 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

    Serving: 1trifleCalories: 392kcalCarbohydrates: 51gProtein: 4gFat: 21gSaturated Fat: 13gCholesterol: 66mgSodium: 118mgPotassium: 315mgFiber: 3gSugar: 31gVitamin A: 729IUVitamin C: 17mgCalcium: 135mgIron: 1mg
    Tried this recipe?Leave a comment, tell me what you think!

    This recipe was originally published in 2016.

    More Chilled Treats & Desserts

    • Rectangular icebox cake with cream and crumble layers.
      Apple Cider Donut Icebox Cake
    • Strawberry Cream Cheese Icebox Cake
    • Three glass jars holding layered fruit and cream
      Cherry Trifle In A Jar
    • Cream and sprinkles-topped green milkshakes.
      Green Milkshakes for St. Patrick's Day

    Reader Interactions

    Comments

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      Recipe Rating




    1. Pat Boucher

      May 08, 2019 at 8:49 am

      5 stars
      Love your super delicious and easy recipes. Thank you!

      Reply
      • Nancy Mock

        June 22, 2019 at 6:09 pm

        Thank you Pat! I’m so happy to hear your feedback!

        Reply
    2. Nancy Mock

      June 19, 2016 at 12:13 am

      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!

      Reply
    3. The Armchair Squid

      June 16, 2016 at 9:48 pm

      Looks lovely. Excellent use of all that fruit.

      As soon as there's some freezer room, I'm starting Operation Ice Cream...

      Reply
      • Nancy Mock

        June 16, 2016 at 9:52 pm

        Yesss, ice cream! I bought a new ice cream maker. We'll have to do a team-up!

        Reply
        • armchairsquid

          June 18, 2016 at 10:59 pm

          Do you have a book? I will be using The Perfect Scoop.

          Reply

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