All-American Trifle

Step 1
Sprinkle strawberries with sugar in a bowl; stir to distribute sugar, and set aside.

Step 2
Chill a large metal mixing bowl and beaters from an electric mixer.

Step 3
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.

Step 4
Spread a layer of pound cake cubes into the bottom of a glass 10×15-inch baking 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.

Step 5
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.