For a richer flavor, consider using a homemade pound cake instead of store-bought. If you don't have coconut rum, vanilla extract or almond extract can be used as a substitute. Feel free to add other berries, such as raspberries or blackberries, to the trifle. This trifle can be assembled up to 24 hours in advance. Just be sure to keep it refrigerated until serving. To prevent the pound cake from becoming soggy, you can lightly toast the cubes before assembling the trifle.
All-American Trifle
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PREP TIME30 mins
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COOK TIME0 mins
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TOTAL TIME40 mins
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SERVING15 People
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VIEWS303
Celebrate summer with this luscious All-American Trifle! Layers of sweet, macerated strawberries, fluffy white chocolate cream, and rum-kissed pound cake create a show-stopping dessert perfect for any patriotic gathering or backyard barbecue. Think strawberry shortcake, elevated!
Ingridients
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Nutrition
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Carbohydrate51 g
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Cholesterol221 mg
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Fiber3 g
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Protein6 g
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Saturated Fat22 g
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Sodium293 mg
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Sugar31 g
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Fat36 g
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Unsaturated Fat0 g
DIRECTIONS
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01 Step
Recipe View 15 mins In a large bowl, gently toss the sliced strawberries with the white sugar. Stir until the sugar is evenly distributed. Set aside to macerate, allowing the strawberries to release their delicious juices (approximately 15 minutes).
02 Step
Recipe View 10 mins Place a large metal mixing bowl and the beaters from your electric mixer in the freezer to chill. This will help the cream whip up to its full, fluffy potential (approximately 10 minutes).
03 Step
Recipe View 5 mins Pour the heavy cream into the chilled mixing bowl. Add the lemon yogurt, white chocolate pudding mix, and 1 tablespoon of coconut rum. Using the electric mixer on medium speed, beat until the mixture is light and fluffy, forming soft peaks (approximately 3-5 minutes). Be careful not to overwhip.
04 Step
Recipe View 0 mins In a 10x15-inch glass baking dish or trifle bowl, create the first layer. Spread a layer of pound cake cubes across the bottom of the dish. Sprinkle the cake cubes evenly with the remaining 1 tablespoon of coconut rum. Top the cake with a generous layer of the macerated strawberries, followed by a scattering of fresh blueberries. Spread a thick layer of the whipped cream mixture over the berries.
05 Step
Recipe View 0 mins Repeat the layering process – pound cake (rum-soaked), strawberries, blueberries, whipped cream – several times, ending with a final layer of strawberries and blueberries. Reserve about 1 cup of the whipped cream for dolloping on top.
06 Step
Recipe View 2 hrs Decorate the top of the trifle with dollops of the reserved whipped cream. Refrigerate the trifle for at least 2 hours, or preferably overnight, to allow the flavors to meld together beautifully. Serve chilled and enjoy!
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Alene Corkery
Apr 22, 2025I made this trifle for a potluck and it was gone in minutes! The coconut rum adds such a nice touch.
Keara Connelly
Mar 13, 2024I added raspberries to mine and it was even better!
Marquise Reilly
Nov 14, 2023This trifle was a huge hit at my family's Fourth of July party! Everyone raved about the combination of flavors and textures.
Meta Lynch
Oct 29, 2023The lemon yogurt in the whipped cream is genius! It adds a lovely tanginess that balances the sweetness of the berries.
Camylle Raynor
May 22, 2023So easy to make and absolutely delicious! I'll definitely be making this again.