Recipes :

Quick & Easy Summer Fruit Trifle

One of my favorite and most-served desserts are trifles. They are as easy or complicated as you want to make them and they are versital enough for whatever fruit is in season. I thought I had seen about every trfile there is to make (I make a pretty spiffy one myself) but this trifle recipe by Cheryl, and the fact that she serves it in a MASON JAR, (Hello, adorable!) totally takes the cake, don’t you think?

Quick & Easy Summer Fruit Trifle


  • 1 pound cake from your favorite bakery, cut in cubes or 24 mini-cupcakes
  • One 12-ounce jar of raspberry jam
  • ¼ cup Chambord, Sweet Sherry, Grand Marnier, or Kirsch
  • ~Fresh Whipped Cream
  • 2 cups heavy cream
  • ¼ cup confectioners’ sugar
  • To make the fruit filling:
  • 4 cups fresh fruit and berries, in season
  • ½ cup sugar


  1. ~Fresh Whipped Cream
  2. Whisk together heavy cream and sugar until soft peaks form by hand or with an electric mixer.
  3. ~To macerate the fruit: Toss your choice of summer fruits (peaches and assorted berries, such as strawberries, blueberries, raspberries, and blackberries) together with the sugar until well combined.
  4. Refrigerate for at least 30 minutes.
  5. ~To assemble the trifle: Start by making jam sandwiches with the cake (or cupcakes).
  6. Cut them in half and spread jam on one half of the cake (or cupcakes) and place the other half on top.
  7. Place the jam sandwiches in and layer them on the bottom of the jars, or trifle bowl.
  8. Pour your liqueur of choice over the cupcakes and to soak in to the cakes.
  9. Layer with macerated fruit on top of the cake followed by whipped cream.
  10. Repeat again with fresh fruit followed by the whipped cream.
  11. Grab a spoon and enjoy!

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