This vibrant All-American Trifle is the perfect dessert for any patriotic celebration, like the Fourth of July or a summer BBQ. Featuring layers of sweet, juicy strawberries, creamy lemon-infused whipped topping, and spongy pound cake, this trifle is a crowd-pleaser that will impress every guest. Whether you’re preparing for a holiday gathering or just want a delicious treat to share, this dessert delivers both flavor and beauty in every spoonful.
Why You’ll Love This Recipe
The All-American Trifle is a show-stopping dessert that combines the best of summer fruit and creamy indulgence. The vibrant red and blue berries create a stunning visual, while the sweetened strawberries, smooth whipped cream, and soft pound cake deliver a texture and flavor combination that is simply irresistible. Perfect for large gatherings, this dessert is not only visually appealing but also easy to prepare, making it a hassle-free choice for any event.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
-
3 pounds fresh strawberries, hulled and sliced
-
¼ cup white sugar (or to taste)
-
1 quart heavy cream
-
1 (6 ounce) container lemon yogurt
-
1 (3.3 ounce) package instant white chocolate pudding mix
-
2 tablespoons coconut-flavored rum (optional)
-
2 (16 ounce) prepared pound cakes, cubed
-
2 pints fresh blueberries (or as needed)
Directions
-
In a bowl, sprinkle the sliced strawberries with sugar and stir to coat them evenly. Set the strawberries aside to release their juices.
-
Chill a large metal mixing bowl and beaters from an electric mixer.
-
Pour the heavy cream into the chilled bowl, add the lemon yogurt, white chocolate pudding mix, and about 1 tablespoon of coconut rum (if using). Beat the mixture with an electric mixer set on medium speed until fluffy and well combined.
-
Layer the bottom of a 10×15-inch glass baking dish with cubes of pound cake. Sprinkle the cake cubes with the remaining tablespoon of coconut rum.
-
Add a layer of sweetened strawberries on top of the cake, followed by a sprinkle of blueberries. Then spread a thick layer of whipped cream over the fruit.
-
Repeat the layering process, finishing with a final layer of strawberries and blueberries, and reserving about 1 cup of whipped cream.
-
Top the trifle with dollops of the reserved whipped cream and refrigerate until ready to serve.
Servings and Timing
-
Servings: 15
-
Prep Time: 30 minutes
-
Additional Time: 10 minutes (for chilling)
-
Total Time: 40 minutes
Variations
-
Non-Alcoholic Version: Omit the coconut rum for a kid-friendly, alcohol-free trifle.
-
Berries: Swap blueberries with raspberries or blackberries for a different berry combination.
-
Gluten-Free: Use a gluten-free pound cake to make this dessert suitable for those with dietary restrictions.
-
Lemon Flavor: Add a splash of lemon juice to the whipped cream mixture for an extra burst of citrus flavor.
Storage/Reheating
-
Storage: Store any leftover trifle in an airtight container in the refrigerator for up to 3 days.
-
Reheating: This dessert is best served chilled and is not suitable for reheating.
FAQs
Can I use frozen strawberries for this recipe?
Fresh strawberries are recommended for their texture and sweetness, but if frozen strawberries are all you have, you can use them. Just be sure to thaw and drain any excess liquid before using them.
Can I make this trifle in advance?
Yes, this trifle can be made a day ahead of time. It needs time to chill in the refrigerator to allow the flavors to meld and the layers to set.
How can I make this dessert without alcohol?
Simply omit the coconut rum and follow the rest of the recipe. You can add extra flavor with a teaspoon of vanilla extract in the whipped cream mixture.
Can I use store-bought whipped cream instead of making my own?
Yes, if you’re short on time, you can substitute store-bought whipped cream. However, homemade whipped cream adds a richer flavor and texture.
Can I make this recipe with a different type of cake?
Yes, if you don’t want to use pound cake, you can substitute it with angel food cake, sponge cake, or even shortcake biscuits for a lighter alternative.
How long does this trifle last in the fridge?
The trifle will stay fresh in the fridge for up to 3 days, although it’s best enjoyed within the first 1-2 days for optimal freshness.
What if I can’t find white chocolate pudding mix?
If you can’t find white chocolate pudding mix, you can use vanilla pudding mix as a substitute. It will change the flavor slightly but still work well in this recipe.
Can I use other fruits in place of the blueberries?
Yes, other berries such as blackberries, raspberries, or even sliced kiwi can work as great substitutes for the blueberries.
How do I serve this dessert?
The All-American Trifle is typically served straight from the trifle dish or a large glass bowl with a spoon, ensuring everyone gets a bit of each layer in every serving.
Can I add nuts or granola to this trifle?
Yes, adding chopped nuts like almonds, pistachios, or granola can give the trifle an extra crunch, but this would be a personal variation. You can sprinkle them on top or layer them within the trifle.
Conclusion
The All-American Trifle is the perfect dessert to bring to your next gathering. Its vibrant colors, refreshing fruit, and rich, creamy layers will have everyone coming back for more. Easy to prepare and even easier to love, this dessert is sure to become a favorite for any summer celebration or holiday event. Try it today, and let the compliments roll in!

All-American Trifle
5 Stars 4 Stars 3 Stars 2 Stars 1 Star
No reviews
- Author: Olivia
- Total Time: 40 minutes
- Yield: 15 servings
- Diet: Vegetarian
Description
The All-American Trifle is a colorful and delicious dessert made with layers of sweet strawberries, creamy lemon-infused whipped topping, and soft pound cake. It’s perfect for summer celebrations like the Fourth of July.
Ingredients
3 pounds fresh strawberries, hulled and sliced
¼ cup white sugar (or to taste)
1 quart heavy cream
1 (6 ounce) container lemon yogurt
1 (3.3 ounce) package instant white chocolate pudding mix
2 tablespoons coconut-flavored rum (optional)
2 (16 ounce) prepared pound cakes, cubed
2 pints fresh blueberries (or as needed)
Instructions
- Sprinkle the sliced strawberries with sugar and stir to coat. Set aside to release juices.
- Chill a large mixing bowl and beaters. In the chilled bowl, combine heavy cream, lemon yogurt, pudding mix, and coconut rum (if using). Beat until fluffy and well combined.
- Layer the bottom of a 10×15-inch glass dish with cubed pound cake. Sprinkle with remaining coconut rum.
- Top the cake with sweetened strawberries, followed by blueberries, then a thick layer of whipped cream. Repeat the layering process, finishing with a final layer of strawberries and blueberries, reserving 1 cup of whipped cream.
- Top the trifle with reserved whipped cream and refrigerate until ready to serve.
Notes
- For a non-alcoholic version, omit the coconut rum and add a splash of vanilla extract to the whipped cream mixture.
- Use gluten-free pound cake for a gluten-free dessert option.
- Try swapping blueberries with raspberries or blackberries for a different berry flavor.
- Prep Time: 30 minutes
- Cook Time: undefined
- Category: Dessert
- Method: Layering, Whipping
- Cuisine: American
Nutrition
- Serving Size: 1/15 of recipe
- Calories: 320
- Sugar: 35g
- Sodium: 60mg
- Fat: 19g
- Saturated Fat: 10g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 3g
- Protein: 3g
- Cholesterol: 40mg