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5 from 2 votes

Raspberry and Strawberry Trifle

A colorful presentation of raspberries and strawberries layered with whipped cream, chocolate and shortbread cookies.
Prep Time30 mins
Cook Time10 mins
Total Time40 mins
Servings: 10 servings
Calories: 573kcal
Author: Lucy Brewer


  • 3 6-oz. packages fresh raspberries washed and drained
  • 2 lbs. fresh strawberries divided, washed, hulled and sliced
  • 1 1/2 plus 3 tablespoons granulated sugar
  • Juice from one-half lemon
  • 3 tablespoons framboise or pomegranate liqueur
  • 3 cups heavy cream
  • 1 tablespoon vanilla extract
  • 8 ounces bittersweet chocolate chopped
  • 20 shortbread cookies crumbled


  • Place raspberries, 1 lb. strawberries, lemon juice and 1 1/2 cups sugar in a large saucepan.
  • Bring to a boil then turn heat to low to medium-low to keep a good simmer for about 10 minutes.
  • Remove from heat and add remaining strawberries and liqueur.
  • Chill until cold.

Whipped Cream:

  • Place 3 cups heavy cream, 3 tablespoons sugar and 1 tablespoon vanilla extract in bowl of stand mixer.
  • Beat at medium-high until well mixed, then turn to high speed until firm peaks form. Be careful that you don't turn to high too soon or the cream may splash out of the bowl.
  • Layer whipped cream, raspberry mixture, chocolate and cookies in a large trifle bowl or individual glasses.
  • Chill until ready to serve.


Adapted from Ina Garten'sĀ Eton Mess, from Barefoot Contessa: How Easy is That?