This individual berry trifle is the perfect balance of textures and flavors. With layers of juicy, glistening berries, creamy whipped topping, and crunchy cookies, it’s a dessert that’s sure to please everyone—even those who usually shy away from whipped cream!
One secret ingredient that makes this dessert so irresistible? A touch of sour cream mixed into the whipped topping. You won’t be able to taste it directly, but it gives the cream a brightness and subtle tang that pairs beautifully with the sweet berries and cookie layers. Macerating the berries in a bit of sugar helps them release their juices, creating a luscious sauce that soaks into each layer for even more flavor.
Another reason to love this trifle is how simple it is to put together! You can prep all the components ahead of time—whip up the cream, slice the berries, and crush the cookies—then just assemble before serving. It’s a no-fuss dessert that’s elegant enough for entertaining but easy enough for any summer day. ☀️
If you’re looking for a light and refreshing treat to beat the heat, give these individual berry trifles a try!
Wash and dry your berries. Quarter the strawberries. Cut blackberries in half. Place in a bowl and sprinkle with sugar, lemon zest and juice. Toss the berries, cover and allow to sit at room temperature for at least half an hour. Then transfer to the fridge to chill until ready to serve (at least half an hour more and up to 6 hours.)
Whip heavy cream, sugar and vanilla. Start on medium speed then gradually increase the speed. Whip the cream to medium soft peaks. Gently fold in the sour cream. Refrigerate covered until ready to serve.
When ready to serve, place some cookie crumbs on the bottom of 4 serving cups. Dollop some whipped cream. Toss the berries in their juices and spoon over the cream. If using brownies, place some over the berries. Repeat the process for a trifle look. Garnish with garnishes of choice. Serve immediately.
Ingredients
Directions
Wash and dry your berries. Quarter the strawberries. Cut blackberries in half. Place in a bowl and sprinkle with sugar, lemon zest and juice. Toss the berries, cover and allow to sit at room temperature for at least half an hour. Then transfer to the fridge to chill until ready to serve (at least half an hour more and up to 6 hours.)
Whip heavy cream, sugar and vanilla. Start on medium speed then gradually increase the speed. Whip the cream to medium soft peaks. Gently fold in the sour cream. Refrigerate covered until ready to serve.
When ready to serve, place some cookie crumbs on the bottom of 4 serving cups. Dollop some whipped cream. Toss the berries in their juices and spoon over the cream. If using brownies, place some over the berries. Repeat the process for a trifle look. Garnish with garnishes of choice. Serve immediately.
