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. The perfect Summer dessert!
Why I love this fabulous recipe
• 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). Who doesn't love pudding, cake, Cool Whip and berries!
• All the goodness of a traditional English trifle recipe with a festive twist. A perfectly patriotic trifle for a Summer party!
What you need
• Cool Whip - Since this is a frozen item, you will need to thaw it out before using in this recipe. If you prefer fresh whipped cream, go for it! Use 16 ounces of heavy whipping cream, beaten with ¼ cup of powdered sugar until soft peaks form.
• Pudding - This dessert calls for using homemade pudding (full recipe below). If you prefer using instant pudding, that will work just fine. Simply use a small package of vanilla instant pudding, prepared according to package instructions.
• Cream Sherry - If you don't want to have any liquor in your trifle, you can substitute orange juice or water.
How to make this recipe
1. Start by making a strawberry glaze with frozen sweetened strawberries (thawed) and cornstarch, heated until thickened in a heavy saucepan (I really like the Le Creuset Enameled Cast Iron 5.25 qt). Add 1 tablespoon of cream sherry (if desired).
2. Then make your English custard. If you were in a hurry you could use instant vanilla pudding or white chocolate pudding.
3. Whisk together flour, sugar, dash of salt, egg yolks and milk. Heat while stirring constantly until thick, about 10 minutes. Let it cool.
4. Spread cooled custard into the bottom of a glass 13x9 casserole dish.
5. Slice up frozen pound cake (thawed) and brush with cream sherry (if desired). Layer cake slices over the custard.
6. Spread strawberry glaze over cake. Add half of the fresh berries. Then spread 2 tubs of Cool Whip over berries. Then create your berry flag on top with fresh raspberries or fresh strawberries for the stripes and blueberries for the stars.
Frequently Asked Questions
How do I store my trifle? Store covered with plastic wrap in refrigerator until ready to serve.
Can I use different berries? Yes, you can substitute strawberries or use a combination of both. Don't use frozen berries for the flag design though as they will be too mushy.
Will this recipe work with angel food cake? Yes, instead of pound cake, you can substitute store bought angel food cake from your grocery store bakery.
• Make it in a trifle dish - You could cut the cake into cubes and layer in a traditional trifle dish or clear glass bowl. Spread half the pudding mixture in bottom, add half the cake, half the berry mixture, plus berries and half the Cool Whip. Repeat, then finish with Cool whip and your berry flag decoration.
• Best on First Day - This British dessert tastes the best on the first day because the fruit can sweat and the flag design doesn't look as fresh.
• Cream Sherry Substitute - For a little extra flavor, try an orange liqueur such as Grand Marnier instead of Cream Sherry, brushed on the pound cake. Or if you don't want alcohol, use orange juice instead.
All American English Trifle
- 16 ounces frozen sweetened strawberries, thawed thawed
- 2 tablespoons cornstarch
- ⅓ cup cream sherry plus 1 tablespoon, divided
- ¾ cup sugar divided
- ⅓ cup all-purpose flour
- Dash salt
- 3 eggs separated
- 2 cups milk
- 16 ounces frozen pound cake, thawed & sliced I used Sara Lee Family Size
- 16 ounces frozen whipped topping, thawed I used Cool Whip
- 1 pint fresh blueberries divided
- 12 ounces fresh raspberries, divided
- Scoop out about ½ cup of juice from the frozen strawberries (thawed). Stir in the cornstarch. Pour into a saucepan 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 ½ 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 ⅓ 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.