Ingredients

• 3 pounds fresh strawberries , hulled and sliced
• 0.25 cups white sugar or to taste
• 1 quart heavy cream
• 1 , 6 ounce
• 1 , 3.3 ounce
• 2 tablespoons coconut-flavored rum , Optional
• 2 , 16 ounce
• 2 pintss fresh blueberries , or as needed

Instructions

1. 1 Gather all ingredients.
2. 2 Sprinkle strawberries with sugar in a bowl; stir to distribute sugar, and set aside.
3. 3 Chill a large metal mixing bowl and beaters from an electric mixer.
4. 4 Pour cream into the chilled mixing bowl, and add lemon yogurt, pudding mix, and about 1 tablespoon of coconut rum; beat until fluffy with an electric mixer set on medium speed.
5. 5 Spread a layer of pound cake cubes into the bottom of a glass trifle dish, and sprinkle cubes with remaining tablespoon coconut rum. Cover pound cake with a layer of strawberries; sprinkle blueberries over strawberries. Spread a thick layer of whipped cream over the berries.
6. 6 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.

Nutrition per serving