A crowd pleasing red velvet trifle that has layers of delectable cake, whipped cream cheese, and seasonal blueberries and strawberries. You know summer is in full swing when this dessert hits the table!
Variations
Cake – If you’re feeling a little pressed for time or red velvet isn’t your kind of cake, a Sara Lee pound cake can work fantastically or your favorite vanilla or chocolate sponge.
Berries – My go-to berries are blueberries and strawberries, but raspberries and blackberries work as well.
Tips
The cake and the filling can be made a day in advance of construction.
But I advise not assembling the full trifle more than 24 hours before you plan to serve it. The cut strawberries will continue to release moisture which results in a thin watery layer on the cream cheese filling.
Storage
You can store any leftovers in an airtight container in the refrigerator for up to 2 days. The fruit will take on a mushy texture the longer it ages.
Red, White, and Blueberry Trifle
Ingredients
Cake
- 2¼ cups cake flour
- ⅓ cup unsweetened cocoa
- 1 teaspoon salt
- 1⅓ cups vegetable or canola oil
- 1½ cups granulated sugar
- 2 eggs
- 4 tablespoons liquid red food coloring or 1 tablespoon concentrated red food coloring
- 1 teaspoon vanilla extract
- ¾ cup buttermilk
- 1½ teaspoons baking soda
- 2 teaspoons white vinegar
Filling
- 8 ounces cream cheese room temperature
- ½ cup granulated sugar
- 1½ cup heavy whipping cream
- 1 teaspoon vanilla extract
Fruit
- 2-3 cups blueberries
- 2-3 cups strawberries cut in eights
Instructions
Cake
- Preheat oven to 350°F. Line a 9×13 pan with parchment paper or grease lightly with non-stick cooking spray.
- In a medium bowl, whisk cake flour, cocoa, and salt. Set aside.
- In the bowl of an electric stand mixer or large mixing bowl, add the oil and sugar. With the whisk attachment or hand mixer, beat on medium speed until well blended.
- Add eggs one at a time and continue beating on medium speed until fully incorporated.
- Add food coloring and vanilla and mix well.
- Add the flour mixture and buttermilk alternately in two batches. Scrape down the sides of the bowl as needed. Mix on low until just combined.
- In a small bowl, add baking soda and vinegar. Stir and add to cake batter and beat on low speed for 10 seconds.
- Pour the cake batter in to your prepared baking pan. Bake for 23-25 minutes until an inserted toothpick comes out cleanly or with only a few crumbs.
- Let the cake cool completely before cutting it into squares for the trifle.(I end up using about ¾ of the baked cake for the layers.)
Filling
- Combine the cream cheese and granulated sugar in the bowl of a stand mixer or large mixing bowl. Using the stand mixer with whisk attachment or hand mixer, beat on medium speed for 1-2 minutes until smooth. Scrap the sides and bottom of the bowl as needed.
- With the mixer on medium, slowly add the heavy whipping cream and vanilla. Mix until combined.
- Whip on medium-high speed until soft peaks form.
Assembly
- Place a single layer of cake cubes in a large trifle dish (about 12 cups).
- Top with half the mixture of filling then half of the fruit.
- Repeat the cake, filling, and fruit layers. Serve immediately or make in advance and store in the refrigerator for up to 24 hours.
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