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
