This triple berry trifle — served exclusively at the Garden at David Burke in the James New York — is the perfect summer dessert. Zac Young, executive pastry chef at the Garden, shows us how to make this sweet and simple treat. Make it at home with this recipe:

TRIPLE BERRY TRIFLE

Serves 10

1 pint blueberries
1 pint raspberries
1 pint strawberries, hulled and quartered
2 tbsp granulated sugar
1 tbsp freshly squeezed lime juice
4 cups heavy cream
¼ cup powdered sugar
1 box of your favorite yellow cake mix or favorite yellow cake recipe baked in a cookie sheet or jelly roll pan
10 8oz Mason jars

• Toss together the berries, sugar and lime to make a berry compote. Reserve a little of each type of berry to use for the layer of fresh berries.
• Find a cookie cutter that fits the mouth of the mason jar and punch 20 rounds of cake.
• Whip the heavy cream and the powdered sugar until stiff peaks form.
• Place one piece of cake in the bottom of each jar. Spoon a heaping table spoon of the berry compote on the cake. Then spoon a heaping tablespoon of the whipped cream on top of the compote. Top with another round of cake, and then some fresh berries. Finally top it all off with a dollop of whipped cream.
• Serve chilled.