Simple summer trifle with sugar cookies

11 Jan



raspberry trifle. The Hungry Mum

This is one of those throw-together-in-a-flash desserts you need during a Sydney summer. It is hot, people have dropped round for a drink that turned into dinner that turned into dessert and now you need something sweet.

If you keep fresh raspberries and whipping cream to hand you are sorted. This easy trifle is just a matter of layering the berries and whipped cream until you have the desired amount.

I served mine in martini glasses but feel free to use whatever vessel lyou like – ramekins, tea cups, juice glasses….

I topped my trifles with home-made butterfly sugar cookies – I based the recipe on but omitted the almond flavouring, and salt, and reduced the sugar

Too hot to bake? Feel free to top your trifles with a shop-bought bickie. This cookie dough needs to rest for a few hours.

Fast raspberry summer trifle - The Hungry Mum


2 punnets fresh raspberries

300 mL whipping cream

1 tablespoon icing sugar


170g unsalted butter, softened to room temperature, diced

1/2 cup caster sugar

1 egg

2 teaspoons vanilla extract

2 1/4 cups (281g) plain flour

1/2 teaspoon baking powder



Place cream and icing sugar in bowl of electric mixer and beat using whisk attachment until thick.

Layer berries, then cream, them berries in glass and top with a cookie.


In a medium bowl use a fork to whisk together the flour and baking powder until combined; set aside.

In bowl of electric mixer beat butter for one minute then add sugar and beat on high for 4 minutes.

Add egg and vanilla, and beat on high for 2 minutes.

Reduce speed to low and slowly pour in half the flour mixture. Beat until just combined then add the rest of the flour and beat until a soft dough just starts to come together.

Flatten dough into a fat disc, wrap in plastic wrap and leave in the fridge for two hours (or up to one day).

Preheat oven to 180°C and line two large baking sheets with non-stick baking paper.

Roll dough between two pieces of non-stick baking paper until a quarter of an inch thick. Use cookie cutters to cut out shapes then place on prepared trays.

The baking time will depend on the size of the cookie – mine took around 9 minutes.

Leave on tray for a few minutes after baking before transferring to wire rack to cool completely.

Easy raspberry summer trifle



24 Responses to “Simple summer trifle with sugar cookies”

  1. Jasline @ Foodie Baker January 11, 2016 at 8:16 am #

    I love individual desserts, these small trifle are so easy to give out to guests and they look delicious!

    • The Hungry Mum January 17, 2016 at 12:28 am #

      Me too! And I love using my fancy glasses to serve them in, rather than letting them gather dust.

  2. The Hungry Mum January 11, 2016 at 8:35 am #

    Thanks Jasline – I also love individual desserts as they are so cute and elegant.

  3. lisahbrisbane January 11, 2016 at 10:08 am #

    What a quick, easy dessert! Serving these with cookies on the side is also a great idea, and very original! I absolutely love your butterfly cookie cutters. I’m a major hoarder of cutters, so would love to add one of those to my collection!

    • The Hungry Mum January 24, 2016 at 12:09 am #

      Cheers! My cookie cutter collection is a bit out of control 🙂 We went to San Fran earlier this year and I bought such a cute mini schnauzer cutter.

  4. quilt32 January 11, 2016 at 12:26 pm #

    Such a pretty presentation.

  5. Heather @ Sweet Precision January 11, 2016 at 3:18 pm #

    Sounds like a refreshing dessert that’s quite easy to throw together! I always like to have a few “go to” recipes that I can whip up easily. Love the added touch of the sugar cookie!

  6. Our Growing Paynes January 11, 2016 at 6:44 pm #

    Very pretty and fun. Love the presentation.

    • The Hungry Mum January 17, 2016 at 12:26 am #

      Thanks, I love using my martini glasses for desserts.

  7. Sadie's Nest January 11, 2016 at 8:31 pm #

    Looks like a perfect treat! Love the butterfly cookie! 🙂

    • The Hungry Mum January 12, 2016 at 4:18 am #

      Thanks Sadie! The cookies were my fav part 🙂

  8. hotlyspiced January 11, 2016 at 11:50 pm #

    I love how this is so quick and easy and the butterfly cookies are really cute xx

  9. Lorraine @Not Quite Nigella January 12, 2016 at 3:56 am #

    Cute butterflies! And yes we’re doing lots of easy fruit recipes this summer as the hot weather seems to have hit now! 😀

    • The Hungry Mum January 12, 2016 at 4:10 am #

      uuurgh, Sydney is just awful at the moment. We were in Whistler for Xmas and I just loved the cold 🙂

  10. youthfoodblog January 12, 2016 at 4:30 am #

    Love the finish look!

  11. Antonia January 12, 2016 at 3:38 pm #

    I love the idea of a small trifle! This is a great way to use up leftover cookies too. I have some in my freezer right now 🙂

    • The Hungry Mum January 13, 2016 at 5:22 am #

      My thought is, the smaller the dessert the more of them you can have 🙂

      • Antonia January 13, 2016 at 2:04 pm #

        So true!

  12. ChgoJohn January 16, 2016 at 11:25 pm #

    As hot as your weather has been of late, desserts like this trifle would be perfect. They take minutes to prepare, use cold ingredients, and are satisfying without being filling. Great idea!

  13. Anna January 18, 2016 at 3:57 am #

    Lovely and delicious!


  1. Simple summer trifle with sugar cookies | musnadjia423wordpress - January 11, 2016

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