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Ingredients

3 pounds fresh strawberries, hulled and sliced ¼ cup white sugar 1 quart heavy cream 1 (3.3 ounce) package instant white chocolate pudding mix 1 (6 ounce) container lemon yogurt 2 tablespoons coconut-flavored rum, or to taste, divided 2 (16 ounce) prepared pound cakes, cubed 2 pints fresh blueberries, or as needed

Nutrition Info

537.3 calories carbohydrate: 50.5 g cholesterol: 221.4 mg fat: 36.1 g fiber: 3.2 g protein: 6.3 g saturatedFat: 21.7 g servingSize: - sodium: 293.1 mg sugar: 31 g transFat: : - unsaturatedFat: : -

In a bowl, sprinkle the strawberries with sugar, stir to distribute the sugar, and set aside. Chill a large metal mixing bowl and beaters from an electric mixer.
Pour the cream into the chilled mixing bowl, and add white chocolate pudding mix, lemon yogurt, and about 1 tablespoon of coconut rum, if desired, 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 the cubes with another tablespoon of coconut rum. Cover the pound cake with a layer of strawberries, sprinkle blueberries over the 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.

1 10x15-inch pan

This is a creamy, fruity, heavenly dessert. I've been told it's like super-charged strawberry shortcake!