This red white and blue trifle is perfect for Fourth of July or BBQ party. It's a creamy, fruity, heavenly dessert! I've been told it's like a super-charged strawberry shortcake.
⏱️ Recipe Details
Prep Time: 30 mins
Additional Time: 10 mins
Total Time: 40 mins
Servings: 15
Yield: 1 (10x15-inch) trifle
📝 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, or to taste, divided (Optional)
- 2 (16 ounce) prepared pound cakes, cubed
- 2 pints fresh blueberries, or as needed
👩🍳 Directions
Step 1
Gather all ingredients.
Step 2
Sprinkle strawberries with sugar in a bowl; stir to distribute sugar, and set aside.
Step 3
Chill a large metal mixing bowl and beaters from an electric mixer.
Step 4
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 5
Spread a layer of pound cake cubes into the bottom of a glass trifle 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 6
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.
🥗 Nutrition Facts
Total Carbohydrate: 51g
Dietary Fiber: 3g
Total Sugars: 31g
Protein: 6g
Total Fat: 36g
Saturated Fat: 22g
Cholesterol: 221mg
Vitamin C: 58mg
Sodium: 293mg
Calcium: 106mg
Iron: 1mg
Potassium: 327mg
