Description
A festive All-American Trifle featuring layers of fresh strawberries, blueberries, pound cake, and a fluffy whipped cream mixture with lemon yogurt and white chocolate pudding mix. Perfect for patriotic celebrations or any summertime dessert, this no-cook, easy-to-assemble trifle delivers a refreshing and indulgent treat.
Ingredients
Scale
Fruits
- 3 pounds fresh strawberries, hulled and sliced
- 2 pints fresh blueberries
Sweeteners
- ¼ cup white sugar (or to taste)
Dairy & Mixes
- 1 quart heavy cream
- 1 (6 ounce) container lemon yogurt
- 1 (3.3 ounce) package instant white chocolate pudding mix
Baking
- 2 (16 ounce) prepared pound cakes, cubed
Instructions
- Prepare Strawberries: Sprinkle the sliced strawberries with the white sugar in a bowl. Stir gently to evenly distribute the sugar and set aside to macerate and release their natural juices.
- Chill Equipment: Place a large metal mixing bowl and the beaters of an electric mixer in the refrigerator or freezer to chill before whipping.
- Make Whipped Cream Mixture: Pour the heavy cream into the chilled mixing bowl. Add the lemon yogurt and the instant white chocolate pudding mix. Using the electric mixer on medium speed, beat the mixture until it becomes fluffy and forms soft peaks.
- Layer Pound Cake and Berries: In a glass 10×15-inch baking dish, spread a layer of cubed pound cake evenly across the bottom. Sprinkle lightly with some of the reserved sugar if desired. Cover this with a layer of the sugared strawberries, then sprinkle fresh blueberries evenly over the strawberries.
- Add Whipped Cream Layer: Spread a thick layer of the whipped cream mixture over the berry layer, ensuring full coverage for a creamy texture throughout the trifle.
- Repeat Layers: Repeat the layering steps several times in the order of pound cake, strawberries, blueberries, and whipped cream. End the layering with a final fruit topping of strawberries sprinkled with blueberries. Reserve about 1 cup of whipped cream mixture for decorating the top.
- Decorate and Chill: Spoon or pipe dollops of the reserved whipped cream on top of the trifle to finish. Refrigerate the assembled trifle to chill and allow flavors to meld before serving. Keep leftovers refrigerated.
Notes
- Adjust the sugar amount depending on the sweetness of your strawberries and personal preference.
- Chilling the mixing bowl and beaters helps achieve a better consistency for the whipped cream.
- For best results, prepare the trifle a few hours ahead or the night before to allow flavors to blend.
- You can substitute the lemon yogurt for plain or vanilla yogurt, though lemon adds a nice tang.
- Use fresh, ripe berries for the best flavor and presentation.
- This recipe is no-cook and requires no baking, making it quick and easy to assemble.
