Are you looking for an easy summer potluck dessert? Look no further because you’ve found it: A No Bake Berry Shortcake Trifle!
Can you believe Memorial Day is right around the corner? The red, white, and blue stuff has even hit Target already! I went there for this trifle dish the other day and ended up spending $125 on stuff from the dollar section and the 4th of July aisle. In my defense, I did it because the next time I go shopping either A) it’ll all be picked over or B) school supplies will be in stock.
My office is now full of bags and bags of red, white, and blue decorations and party ware which is making me want to start planning my 4th of July BBQ now. When, exactly, is it too early to send out an Evite for July 4? 😉
But first, we have to get through Memorial Day and the end of school. We’re going to a lake party for the big holiday and I’m bringing dessert (#obviously). I’m pretty sure I’ll be bringing this Berry Shortcake Trifle with me because it was seriously easy and it’s totally NO BAKE!
So, you ask, why is this trifle different than any other? Well, because it’s so simple…and I made it a little boozy. I didn’t have to bake biscuits or cupcakes for the shortcake part, nor did I have to let a frozen pound cake thaw. Nope, I got super creative with this one.
While I was shopping for all the red, white, and blue things at Target, the King’s Hawaiian Original Hawaiian Sweet Rolls caught my eye. I absolutely LOVE those things (I can eat an entire package – remember how I once turned them into monkey bread?) and I’m always grabbing a pack (or two) whenever I shop.
This trifle has it all: fresh whipped cream, blueberries and strawberries, chopped up Hawaiian Sweet Rolls, and did I mention I doused them with amaretto?
I was short on time when I made this trifle, but you know what? That didn’t matter – it came together in 20 minutes. The King’s Hawaiian rolls add the perfect touch of sweetness to the shortcake. In fact, I think I’ll be making all my shortcake with Hawaiian Sweet Rolls from now on. That way I can eat them for dinner AND dessert.
All you have to do are layer the chopped up rolls with berries and freshly whipped cream. I added some almond extract to my whipped cream and I brushed the roll pieces with some amaretto to soak in and give the trifle that little extra oomph of flavor.
Wether you make this for a Memorial Day BBQ, a 4th of July party, or just a summer potluck, it’s the perfect showstopper dessert, don’t you think? I am by far the messiest trifle maker (whipped cream everywhere!) but it’s still pretty. And did I mention it tastes good?? You guys – I tried this after it rested a few hours in the fridge and it was all I could do not to just inhale it. The King’s Hawaiian rolls were the PERFECT choice for the shortcake: not too sweet, not too cakey. The sweetness of the bread + the amaretto? SO GOOD!
Some notes about the recipe:
Fresh whipped cream goes best in this recipe but you can substitute whipped topping if you prefer. I added 1/4 teaspoon of almond extract to my whipped cream, but you can skip that (or add your favorite extract flavor).
The amaretto is optional, but I love how it soaks into the bread and how it gives a sweet extra flavor to the trifle. If you don’t like amaretto, you could use limoncello or orange liqueur. If you don’t do alcohol, just skip it or use orange juice instead!
I love the way this trifle looks with blueberries and strawberries (red, white, and blue food is my jam) but you can use ANY fresh fruit or berries you like. Make it your own!
Anyway you make it, this Berry Shortcake Trifle is the perfect dessert for summer, don’t you think??
No Bake Berry Shortcake Trifle
- 2 cups heavy whipping cream cold
- 1/4 cup powdered sugar
- 1 teaspoon vanilla extract
- 1/4 teaspoon almond extract optional
- 1 12 ounce package King’s Hawaiian Original Hawaiian Sweet Rolls
- 1-2 ounces Amaretto optional (may substitute orange or another fruit juice)
- 1 1/2 - 2 pounds fresh strawberries hulled and sliced in half
- 3/4 pound fresh blueberries
- Beat heavy whipping cream on high speed, adding powdered sugar and both extracts during whipping, until stiff peaks form. Whipped cream turns out perfect when you start with COLD heavy whipping cream and a cold bowl too. (I pop my bowl into the freezer for a few minutes before starting.)
- Slice each King’s Hawaiian roll into 8 pieces. Place half of the bread pieces into the bottom of a medium-sized trifle dish. Brush with amaretto (or juice), if using. Spread 1/4 of the whipped cream over the bread pieces, then top with about 3/4 of the strawberries. Repeat the layers, adding blueberries instead of strawberries. Top with the rest of the whipped cream and more berries for garnish.
- Chill for 1 hour before serving. This tastes good after the flavors have been allowed to sit for a bit, but serve it on the same day it was made for best results.
Nutritional information not guaranteed to be accurate
This blog post was sponsored by KING’S HAWAIIAN, but the opinions are all my own.
All text and images © DOROTHY KERN for Crazy for Crust. Please do not use my images without prior permission. If you want to republish this recipe, please re-write the recipe in your own words, or link back to this post for the recipe. Disclaimer: Nutrition information shown is not guaranteed to be accurate.
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Published on: May 20, 2016