This trifle is ideal for a BBQ or the Fourth of July. It’s a wonderful dessert that’s creamy and fruity. Someone once described it to me as a strawberry shortcake with an extra kick.
| Prep Time: | 30 mins |
| Additional Time: | 10 mins |
| Total Time: | 40 mins |
| Servings: | 15 |
| Yield: | 1 10×15-inch pan |
Ingredients
- 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
Instructions
- Sprinkle strawberries with sugar in a bowl; stir to distribute sugar, and set aside.
- Chill a large metal mixing bowl and beaters from an electric mixer.
- 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.
- 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.
- 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
| Calories | 537 kcal |
| Carbohydrate | 51 g |
| Cholesterol | 221 mg |
| Dietary Fiber | 3 g |
| Protein | 6 g |
| Saturated Fat | 22 g |
| Sodium | 293 mg |
| Sugars | 31 g |
| Fat | 36 g |
| Unsaturated Fat | 0 g |
Reviews
The pound cake was out at the store so I bought a mix. This recipe was easy and absolutely delicious! Now I requests to make more, some with different fruits. You could use peaches, bananas, or pineapple in any combination. I will definitely be making this often!
muy bieno
I’ve made this for a few potlucks and barbecues. Everyone loves it! Personally, I can’t stop eating it. I leave out the rum if it’s a work potluck. I swap out the rum with Grand Marnier if it’s a barbecue with no kids. Thank you for sharing this.
After reading the comments saying it “makes a lot” I put it in a punch bowl. You can see how high it came in my photo. I also used whipping cream instead of heavy cream and boy-oh-boy did it thicken up quick! Probably could have used the heavy cream like the recipe says. How did it turn out? GREAT! The whole thing was devoured and I will definitely make it again for the next 4th-of-July!
Absolutely delicious! Would make again. My diabetic mom was over for July 4th so I cut the sugar out from the strawberries. They are sweet enough anyway. I also used no sugar instant pudding and less sugar for the lemon yogurt. Couldn’t find low sugar or no sugar pound cake so I just used what I could purchase. My Mom absolutely loved it and yes, I did add the Coconut Rum. Only 3 Tablespoons. Okay swap out for eliminating the other 3 ingredients for sugar.
Very good, but I used a large punch bowl and I ran out of cake.
Easy and delicious
I make this every 4th of July and my family loves it! I follow the recipe exactly (minus the rum) I always forget that I would want to add an extra 1/4 cup of cream to have just a little extra moose for the recipe, but that’s just me. The recipe makes just enough, I just make my layers thick! I also get 4 lbs strawberries and 3 pints blueberries so that I have plenty to toss in each layer.
I made this for a pot luck at work everyone LOVED IT. My bosses birthday was right after that she asked me to make a smaller version for her. This is all they want me to make. I think the whipped topping is what makes this sooo good. I did not use rum and it really is awesome without it. I am making it for dessert tonight.
I have made it twice for get togethers. Everyone loved it. Co workers enjoyed it as well. I have given this recipe to many people. The blueberries are like a burst of fruit. Its scrumptious !!
Really liked the filling in between.
Super easy to make and the grand babies loved it. The only change was I did not add the rum to the cake. This is a keeper.
It was so easy, and everyone loved it.
I made this for 4th of July and it got great reviews from everyone. I also found that the full recipe made a lot of dessert – but then I did double the cream as others suggested. I used a 12 cup bowl and I had enough to make 1 1/2 bowls. The only thing I would change the next time is to add more lemon to the cream – perhaps it was my brand of yogurt but it wasn’t as strong of a lemon flavor as I would have liked.
Made this for our July 4th celebration 2019. It was wonderful! Looked so patriotic sitting on my table. I did not change a thing. It is perfect exactly as written. Thank you for this recipe.
This was a winner! And, so quick and easy! I love when I make something for a party and it all goes 🙂 Someone told me they had 3 servings of it because it was so good 🙂 I made a few changes – I used angel food cake already made from the grocery store bakery (huge time saver); 8oz of Cool-Whip, instead of making homemade whipped cream (which I will do the next time – I just had Cool-Whip from another dessert I wanted to use up); 2-5oz containers of Greek lemon yogurt and the smaller box of Jello instant vanilla pudding. I love all the different variations you can make of this recipe. Thanks so much for sharing it.
This was easy to make and a huge hit! It’s very delicious but be careful not to over beat otherwise it’s a thick pudding rather than a creamy consistency.
I didn’t think the whipped cream was sweet enough. Maybe next time I will use two vanilla pudding mixes. It serves a lot so be sure you are having a crowd! Looks beautiful, very festive!
It was a BIG hit! Everyone loved it. Will be making it again. Followed the recipe.
Delicious! A big hit with my kids!
Fabulous! Next time I might put more coconut rum in it, and perhaps add some lemon zest.