Description
This red, white, and blue trifle is a creamy, fruity, heavenly dessert, perfect for Fourth of July or BBQ parties. Often described as a super-charged strawberry shortcake.
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 (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, add lemon yogurt, and pudding mix; beat until fluffy with an electric mixer set on medium speed.
- Spread a layer of pound cake cubes into the bottom of a glass 10x15-inch baking dish, and sprinkle cubes lightly. Cover pound cake with a layer of strawberries, then 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.
Notes
- Chilling the mixing bowl and beaters makes the cream whip faster and fluffier.
- Adjust the sugar based on the sweetness of your strawberries.
- For best results, assemble the trifle shortly before serving to maintain texture.
- Prep Time: 30 mins
- Cook Time: 0 mins
- Category: Dessert
- Method: No-Bake
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 537
- Sugar: 31g
- Sodium: 293mg
- Fat: 36g
- Saturated Fat: 22g
- Carbohydrates: 51g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 221mg