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All-American Strawberry and Blueberry Trifle Recipe

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  • Author: Kimberly
  • Prep Time: 20 minutes
  • Cook Time: 0 minutes
  • Total Time: 40 minutes
  • Yield: 12 servings
  • Category: Dessert
  • Method: No-Cook
  • Cuisine: American

Description

This All-American Trifle recipe features layers of fresh strawberries and blueberries, cubed pound cake, and a fluffy mixture of whipped cream, lemon yogurt, and instant white chocolate pudding. It’s a visually stunning and delicious dessert perfect for gatherings or special occasions, combining creamy, fruity, and cake textures in every bite.

Ingredients

Fruit

  • 3 pounds fresh strawberries, hulled and sliced
  • 2 pints fresh blueberries

Sugar

  • ¼ cup white sugar or to taste

Dairy and Pudding

  • 1 quart heavy cream
  • 1 (6 ounce) container lemon yogurt
  • 1 (3.3 ounce) package instant white chocolate pudding mix

Cake

  • 2 (16 ounce) prepared pound cakes, cubed

Instructions

  1. Prepare strawberries: Sprinkle the sliced strawberries with sugar in a bowl, stirring to evenly distribute the sugar. Set aside to macerate and release their juices.
  2. Chill mixing tools: Place a large metal mixing bowl and the beaters of an electric mixer in the refrigerator to chill, which helps in whipping the cream effectively.
  3. Make whipped cream mixture: Pour the heavy cream into the chilled bowl, add the lemon yogurt and instant white chocolate pudding mix. Beat on medium speed with an electric mixer until the mixture is fluffy and holds soft peaks.
  4. Layer cake and fruit: Spread a layer of cubed pound cake into the bottom of a 10×15-inch glass baking dish. Add a layer of sugared strawberries, followed by a sprinkle of fresh blueberries over the top.
  5. Add whipped cream layer: Spread a generous layer of the whipped cream mixture evenly over the berries.
  6. Repeat layering: Repeat the layers multiple times—cake, strawberries, blueberries, and whipped cream—ending with a top layer of strawberries and blueberries. Reserve about 1 cup of whipped cream for garnish.
  7. Garnish and serve: Top the trifle with dollops of the reserved whipped cream. Serve immediately, refrigerate any leftovers to keep fresh.

Notes

  • The sugar amount for strawberries can be adjusted based on the sweetness of your fruit and personal preference.
  • Chilling the mixing bowl and beaters before whipping helps create a more stable whipped cream.
  • You can substitute lemon yogurt with plain or vanilla yogurt if preferred.
  • Use freshly baked or store-bought pound cake cubed into bite-sized pieces for convenience.
  • Refrigerate leftovers promptly to preserve freshness and texture.

Find it online: https://slsrecipes.com/all-american-strawberry-and-blueberry-trifle-recipe-2/