All-American Trifle


A dessert perfect for Memorial Day weekend!


  • 3 pounds fresh strawberries, hulled and sliced
  • ¼ cup white sugar
  • 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, or to taste, divided (Optional)
  • 2 (16 ounce) prepared pound cakes, cubed
  • 2 pints fresh blueberries, or as needed



Step 1

Sprinkle strawberries with sugar in a bowl; stir to distribute sugar, and set aside.

Step 2 

Chill a large metal mixing bowl and beaters from an electric mixer.

Step 3

Pour cream into the chilled mixing bowl, and add lemon yogurt, pudding mix, and about 1 tablespoon of coconut rum; beat until fluffy with an electric mixer set on medium speed.

Step 4

Spread a layer of pound cake cubes into the bottom of a glass 10×15-inch baking dish, and sprinkle cubes with remaining tablespoon coconut rum. Cover pound cake with a layer of strawberries; sprinkle blueberries over strawberries. Spread a thick layer of whipped cream over the berries.

Step 5

Repeat the layers several times, ending with a layer of strawberries sprinkled with blueberries and reserving about 1 cup of whipped cream; top the trifle with dollops of whipped cream to serve. Refrigerate leftovers.





Recipe and image sourced from:

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