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.
Preparation Time
30 mins
Total Time
30 mins
Calories
537 Calories
Recipe Instructions
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 10x15-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.
Ingredients
1 (3.3 ounce) package instant white chocolate pudding mix
1 quart heavy cream
3 pounds fresh strawberries, hulled and sliced
1 (6 ounce) container lemon yogurt
2 (16 ounce) prepared pound cakes, cubed
2 pints fresh blueberries, or as needed
0.25 cup white sugar
2 tablespoons coconut-flavored rum, or to taste, divided
