13 Easy & Refreshing Summer Trifle Desserts

If there’s one dessert that has never let us down in the middle of a heatwave, it’s the trifle.

Cold, creamy, fruity, and built for people who don’t want to bake but still want the credit. Honestly, it’s the kind of dessert that makes people gasp a little when you bring it to the table.

One spoonful in and they’re suddenly asking if you “made this from scratch.”

Spoiler: you absolutely did not slice that pound cake yourself. And that’s okay.

I once threw together a trifle on a Sunday afternoon with leftover angel food cake, pudding cups, and frozen berries. Matthew looked at it, shrugged, and said, “Sure, I’ll try it.”

THREE servings later, he was scraping the bowl with a spatula like it owed him money. Our son called it “dessert lasagna,” and honestly, that’s not wrong.

These 13 trifles are cold, easy, and seriously good. Some are layered in big glass bowls, others are made in cups because, let’s be real, single-serve desserts feel fancy and make clean-up a breeze.

A few are fruit-forward, a couple are borderline decadent, and one has lemon curd that might just change your life.

Trust us, you’re going to love EVERY SINGLE LAYER. Just make sure you grab your portion early, these disappear fast.

13 Best Summer Trifle Desserts

Before we jump into the layers of fruity goodness, let’s clear something up. You do NOT need to be a professional baker to make a trifle.

In fact, if you can cut up cake and layer it with pudding and whipped cream without eating half of it in the process, you’re already doing GREAT.

A glass bowl is nice, but not required. We’ve made trifles in Tupperware, mixing bowls, and one time in a giant margarita glass for a bachelorette party. Still delicious.

If you’re prepping for a BBQ or family gathering, try to make your trifle the night before. Letting it chill overnight gives the flavors time to blend and somehow makes it even better.

Just don’t add crunchy toppings like cookies or nuts until the last minute unless you enjoy explaining why the top layer tastes like a soggy cracker.

And yes, store-bought cake is TOTALLY acceptable. It’s summer. We are not out here baking from scratch in 90-degree weather.

Also, a quick heads-up from personal experience, MAKE FRIDGE SPACE BEFORE YOU START ASSEMBLING. There is nothing worse than building a gorgeous dessert only to realize the only available shelf is behind the leftover ribs and a mystery jar from last month. Save your sanity and make a little room.

Alright. These trifles are fruity, creamy, easy to assemble, and guaranteed to steal the dessert table spotlight. Let’s get to it.