All American English Trifle

All American English Trifle is a no-bake dessert with layers of pound cake, vanilla pudding, cream sherry and Cool Whip with a berry flag design on top.

A traditional English trifle is one of my favorite desserts and perfect for the summer. Since it’s the 4th of July tomorrow, I thought it would be so cute to decorate my trifle with an American flag made of berries.

The All American English Trifle is layers of homemade custard, sherry infused pound cake, strawberry glaze, fresh blueberries, fresh raspberries and lots of whipped topping (I used Cool Whip).

Start by making a strawberry glaze with frozen sweetened strawberries and cornstarch, heated until thickened. Add 1 tablespoon of cream sherry.

Then make your custard. If you were in a hurry you could use instant vanilla pudding.

Whisk together flour, sugar, dash of salt, egg yolks and milk. Heat while stirring constantly until thick, about 10 minutes. Let it cool.

Spread cooled custard into the bottom of a glass 13×9 casserole dish.

Slice up frozen pound cake and brush with cream sherry. Layer cake slices over the custard.

Spread strawberry glaze over cake. Add half of the fresh berries.

Spread 2 tubs of Cool Whip over berries. Then create your berry flag on top.

You could use more raspberries if you wanted to make your red stripes thicker.

All the goodness of a traditional English trifle with a festive twist. A perfectly patriotic treat!

Print Recipe

All American English Trifle

Servings: 12 -14 servings

Ingredients

• 16 ounces frozen sweetened strawberries thawed
• 2 tablespoons cornstarch
• 1/3 cup cream sherry plus 1 tablespoon, divided
• 3/4 cup sugar divided
• 1/3 cup all-purpose flour
• Dash salt
• 3 eggs separated
• 2 cups milk
• 1 16 oz. frozen pound cake, sliced (I used Sara Lee Family Size)
• 2 8 oz. tubs frozen whipped topping, thawed (I used Cool Whip)
• 1 pint fresh blueberries divided
• 2 6 oz. containers fresh raspberries, divided

Instructions

• Scoop out about 1/2 cup of juice from the strawberries. Stir in the cornstarch. Pour into a pan with the rest of the strawberries. Heat on the stove on medium high until thickened, stirring constantly. Stir in 1 tablespoon of the cream sherry. Set aside to cool.
• Mix 1/2 cup sugar, flour and salt in top of double boiler. Blend in 3 egg yolks and milk. Cook, uncovered, over boiling water, stirring constantly for 10 to 12 minutes or until thickened. Remove
• from heat. Cover with plastic wrap touching custard. Let it cool in refrigerator for about 30 minutes. Pour cooled custard in bottom of 13x9 glass casserole dish. Place pound cake slices on top of custard. Brush remaining 1/3 cup of cream sherry onto cake slices. Scoop spoonfuls of cooled strawberry mixture on top of cake, distributing evenly. Add 1 cup of blueberries and 1 cup of raspberries. Spread whipped topping over berries. Create a flag decoration with the remaining berries. Let it chill in the refrigerator for 1 hour before serving.