Berry Custard Trifles in a Jar

This post may contain affiliate sales links. Please read my disclosure policy.

These Berry Custard Trifles in a Jar are super easy to make and so darn cute! Plus they’re a great light treat for warmer months. Trifles recipes are perfect for summer!

This post is sponsored by Walkers Shortbread, but all opinions are my own.

If you enjoy trifle desserts as much as I do, you should also try this Easy Triple Berry Trifle!

Berry Custard Trifles in a Jar

Berry Custard Trifles in a Jar recipe

I am so excited that summer is finally in full swing! It is officially H-O-T here and I’m ready for it. After a solid week at the beach with my family and lots of relaxing, we’re now gearing up for Memorial Day in a week. Plus, our 8 year wedding anniversary is tomorrow. So many things to be excited about!

These trifles are another thing to be excited about and a wonderful way to celebrate a holiday, or even just your average day. I love every single layer in them and they’re so cute. Everything is better in a jar, am I right?

How to Make This Easy Trifle Recipe

The fun layers in the trifles begin with Walkers Shortbread. Not only is the shortbread wonderfully easy for adding to trifles, it is so darn tasty. The best shortbread! So buttery and sweet. It was hard to make sure they made it into the jar. There may have been some snacking between layering. 🙂

Best Berry Custard TriflesHomemade Berry Custard Trifles in a Jar

Next is the vanilla custard. If you’ve never tried homemade custard before, you really should. It’s so fresh tasting and it goes wonderfully in these trifles with the buttery shortbread and fresh fruit. It’s also not nearly as tough to make as it might seem. It’s all done right on the stove and only takes about 10 minutes.

The main component of the custard is the milk and eggs. The eggs thicken the custard, along with the cornstarch. You’ll want to cook the sugar, cornstarch and milk a bit, then stream some if it into the egg yolks while whisking it all together before adding the egg mixture back into the rest of the milk mixture. This process ensures that you slowly bring the egg yolks to temperature without cooking them too quickly and getting scrambled eggs.

Once the custard is made, you can let it cool a bit and then it’s ready to go.

How to layer Berry Custard Trifles in a jar collageBerry Custard Trifles in a Jar with fresh fruit

The remaining layers are the fresh whipped cream and berries. Those alone are delicious together – with the buttery shortbread and vanilla custard it’s like a little party in a jar – and in my mouth.

So that everything has a chance to settle and the shortbread has a little time to soften up after layering, it’s best to let the trifles sit in the fridge for 3-4 hours before serving. If you just can’t handle waiting that long, you might be able to get away with eating them sooner – and I’d completely understand. Once you get a little taste of everything, you won’t want to wait any longer!

These trifles are sure to be a hit! So fresh, fruity and light. Once I finished one jar, it took all kinds of willpower to not go right on into eating the next. They are so light, you feel like you could eat them all. The hubs was a fan too. Being a fruit and shortbread lover, these were totally up his alley. I hope you love them as much as we did!

Easy Berry Custard Trifles in a Jar

clock clock icon cutlery cutlery icon flag flag icon folder folder icon instagram instagram icon pinterest pinterest icon facebook facebook icon print print icon squares squares icon
close up image of Berry Custard Trifles in a Jar

Berry Custard Trifles in a Jar

  • Author: Life, Love and Sugar
  • Prep Time: 4 hours 30 minutes
  • Cook Time: 20 minutes
  • Total Time: 4 hours 50 minutes
  • Yield: 4 Trifles
  • Category: Dessert
  • Method: Stove
  • Cuisine: American


These Berry Custard Trifles in a Jar have cute layers of homemade custard, fresh whipped cream, juicy berries and buttery shortbread. They’re easy to make and a great light treat for warmer months.


Vanilla Custard

  • 3 egg yolks
  • 1/2 cup (104g) sugar
  • 2 1/2 tbsp cornstarch
  • 1 1/2 cups (360ml) milk
  • 1 1/2 tbsp salted butter
  • 1 1/2 tsp vanilla extract

Whipped Cream

  • 1 cup (240ml) heavy whipping cream, cold
  • 1/2 cup (58g) powdered sugar
  • 1 tsp vanilla extract

Additional Ingredients

  • 1/2 cup (120ml) milk
  • 2 packages Walkers Shortbread fingers, 5.3 oz per package
  • 6 oz blueberries
  • 8 oz strawberries, chopped


To Make the Custard

  1. Put the egg yolks in a medium sized bowl and gently beat them together. Set aside.
  2. Add the sugar, cornstarch and milk to a large saucepan and mix until smooth.
  3. Cook, stirring continuously, over medium-high heat until mixture begins to thicken and bubble.
  4. Reduce heat to medium and simmer for 2 minutes. Remove from heat.
  5.  Temper the egg yolks by adding a little bit of the hot milk mixture to the yolks while whisking briskly. Once incorporated, add the tempered egg yolk mixture back into the saucepan with the rest of the milk mixture.
  6. Place the pan back on the heat and bring to a light boil. Allow to boil for 2 minutes, stirring continuously.
  7. Remove from heat and add the butter and vanilla extract. Stir until smooth.
  8. Then pour custard into a bowl and cover with clear plastic wrap pressed against the top so that it doesn’t form a thick film. Set aside to cool to room temperature.

To Make the Whipped Cream and Assemble the Trifles

  1. Add the heavy whipping cream, powdered sugar and vanilla extract to a large mixer bowl and whip on high speed until stiff peaks form. 
  2. Fill piping bag fitted with a large round tip with whipped cream and set aside.
  3. Place 4 mini jars (approximately 8-9 oz jars) on the counter and pour the milk into a small bowl. Wash, hull and chop the strawberries. Wash the blueberries and pat dry.
  4. To build the trifles, break a shortbread finger cookie into 4 pieces, dip them into the milk for 2-3 seconds and place the pieces into the bottom of a jar. Repeat until all 4 mini jars have a bottom layer of dipped shortbread.
  5. Top the shortbread in each jar with a layer of custard.
  6. Add a layer of blueberries and strawberries on top of the custard.
  7. Next, pipe a layer of whipped cream.
  8. Repeat another layer of milk-dipped shortbread, followed by custard and berries, and a big swirl of whipped cream.
  9. If desired, garnish with a piece of shortbread, a couple berries and some shortbread crumbs.
  10. Refrigerate trifles for 3-4 hours before serving, so the cookies have a chance to soften up. Serve cold and consume within 3-4 days.


  • Serving Size: 1 Trifle
  • Calories: 803
  • Sugar: 60.1 g
  • Sodium: 322.6 mg
  • Fat: 41.9 g
  • Carbohydrates: 89.1 g
  • Protein: 19.3 g
  • Cholesterol: 235.5 mg

Filed Under:


Berry Custard Trifles in a Jar - no bake with layers of Walkers shortbread, custard, whipped cream and fresh fruit!
About Lindsay

I'm a wife and a mom to twin boys and a baby girl! And I've got a serious sweets addiction! Bring on the treats!

Scripture I’m Loving

“Come to me, all you who are weary and burdened, and I will give you rest. Take my yoke upon you and learn from me, for I am gentle and humble in heart, and you will find rest for your souls.” Matthew 11:28-29