PATRIOTIC RED VELVET TRIFLE

Patriotic Red Velvet Trifle - Butter With a Side of Bread

I love making trifles because they look so fancy, but they are so easy to put together! I had never made one with red velvet cake before, but it is the perfect base for a patriotic dessert, especially when topped off with blueberries, raspberries and strawberries! I just used a boxed mix for the cake and it turned out to be an amazing dessert!

PATRIOTIC RED VELVET TRIFLE

  • 1 Red Velvet cake mix (plus eggs, oil and water that mix requires)
  • 2 – 8 oz pkgs. cream cheese, softened to room temperature
  • 3/4 cup sugar
  • 2 tsp vanilla extract
  • 2 cups heavy whipping cream
  • 2-3 cups blueberries
  • 1 cup raspberries
  • 1 cup strawberries, halved

Make cake according to package directions, baking in two 9-inch round pans. Make sure to grease the pans well so that the cakes will come out easily! Let cakes cool completely before assembling the trifle.

To make the whipped cream filling, beat the cream cheese and sugar with an electric mixer until smooth (about 2 minutes). Add the vanilla and whipping cream and continue to mix for another 2-3 minutes.

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To assemble the trifle, place one round cake in a trifle dish and place half of the whipping cream mixture on top. Add most of the blueberries (saving a few for the top). Place the other cake on top of the blueberries and then add the other half of the whipping cream mixture. Refrigerate until ready to serve (you can make this up to 24 hours in advance) and then top with raspberries, strawberries and remaining blueberries right before serving. Enjoy!

Patriotic Red Velvet Trifle - Butter With a Side of Bread

Patriotic Red Velvet Trifle - Butter With a Side of Bread

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PATRIOTIC RED VELVET TRIFLE

Course Dessert
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 24 servings
Author Butter With a Side of Bread

Ingredients

  • 1 Red Velvet cake mix plus eggs, oil and water that mix requires
  • 2 - 8 oz pkgs. cream cheese softened to room temperature
  • 3/4 cup sugar
  • 2 tsp vanilla extract
  • 2 cups heavy whipping cream
  • 2-3 cups blueberries
  • 1 cup raspberries
  • 1 cup strawberries halved

Instructions

  1. Make cake according to package directions, baking in two 9-inch round pans. Make sure to grease the pans well so that the cakes will come out easily! Let cakes cool completely before assembling the trifle.
  2. To make the whipped cream filling, beat the cream cheese and sugar with an electric mixer until smooth (about 2 minutes). Add the vanilla and whipping cream and continue to mix for another 2-3 minutes.
  3. To assemble the trifle, place one round cake in a trifle dish and place half of the whipping cream mixture on top. Add most of the blueberries (saving a few for the top). Place the other cake on top of the blueberries and then add the other half of the whipping cream mixture.
  4. Refrigerate until ready to serve (you can make this up to 24 hours in advance) and then top with raspberries, strawberries and remaining blueberries right before serving. Enjoy!

 

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