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Berry Custard Trifles in a Jar

A homemade trifle doesn’t have to be hard to make

This patriotic, fresh fruit trifle is the perfect final touch to any summertime barbecue. No matter the occasion, this is sure to please.

This recipe is courtesy of Walkers Shortbread and Life, Love and Sugar.


For the Vanilla Custard:

  • 3 egg yolks
  • 1/2 Cup sugar
  • 2 1/2 Tablespoons cornstarch
  • 1 1/2 Cup milk
  • 1 1/2 Tablespoon salted butter
  • 1 1/2 Teaspoon vanilla extract

For the Whipped Cream:

  • 1 Cup heavy whipping cream, cold
  • 1/2 Cup powdered sugar
  • 1 Teaspoon vanilla extract

To build the trifles:

  • Vanilla custard
  • Whipped cream
  • 1/2 Cup milk
  • 2 5.3-ounce packages shortbread cookies, preferably Walkers Shortbread fingers
  • 6 Ounces blueberries
  • 8 Ounces strawberries, chopped


For the Vanilla Custard:

In a medium sized bowl, add in the egg yolks and gently beat them together. Set aside.

In a large saucepan, add the sugar, cornstarch, and milk. Mix until smooth.

Cook, stirring continuously, over medium-high heat until mixture begins to thicken and bubble.

Reduce heat to medium and simmer for 2 minutes. Remove from heat.

Add a little bit of the milk mixture to the egg yolks and whisk together, then add egg mixture to milk mixture. This process ensures that you don’t cook the egg yolks.

Place the pan back on the heat and bring to a light boil. Allow to boil for 2 minutes, stirring continuously.

Remove from heat and add the butter and vanilla extract.

Stir until smooth, then set aside to cool to room temperature.

For the Whipped Cream:

Add the heavy whipping cream, powdered sugar, and vanilla extract to a large mixer bowl and whip on high speed until stiff peaks form.

To build the trifles:

Put the milk into a small bowl. Break a shortbread finger cookie into 4 pieces and dip them into the milk for 2–3 seconds.

Place the pieces into the bottom of each of the 4 mini jars.

Top the shortbread with a layer of the custard.

Add a layer of blueberries and strawberries.

Next, pipe a layer of whipped cream.

Repeat another layer of shortbread, custard and berries.

Finish of the trifles with a swirl of whipped cream, a piece of shortbread and a couple berries. Refrigerate trifles for 3–4 hours before serving, so the cookies have a chance to soften up.

Nutritional Facts
Calories Per Serving1201
Total Fat79g100%
Vitamin A133µg15%
Vitamin B120.8µg12.6%
Vitamin B60.2mg9.1%
Vitamin C37mg62%
Vitamin D2µg1%
Vitamin E3mg14%
Vitamin K19µg23%
Folate (food)52µgN/A
Folate equivalent (total)130µg33%
Folic acid46µgN/A
Niacin (B3)3mg15%
Riboflavin (B2)0.5mg31.7%
Sugars, added40gN/A
Thiamin (B1)0.4mg24.6%