All-American Trifle
Description
This red white and blue Fourth of July trifle is made by layering pound cake, whipped cream, strawberries, and blueberries for the perfect celebratory dessert.
Ingredients
•
3 pounds fresh strawberries, hulled and sliced
•
1/4 cup white sugar
•
1 quart heavy cream
•
1 (6 ounce) container lemon yogurt
•
1 (3 3/10 ounce) package instant white chocolate pudding mix
•
2 tablespoons coconut-flavored rum, or to taste, divided
•
2 (16 ounce) prepared pound cakes, cubed
•
2 pints fresh blueberries, or as needed
Directions
1
Gather all ingredients.
2
Sprinkle strawberries with sugar in a bowl; stir to distribute sugar, and set aside.
3
Chill a large metal mixing bowl and beaters from an electric mixer.
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.
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.
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.