Monday, July 12, 2010

Red, White, and Blue Trifle


1 box red velvet cake mix, about 18 ounces (if you can't find red velvet cake use 1 box chocolate cake plus a bottle of red food coloring, this is what I did)
1 (16-ounce) tub whipped topping
2 pints blueberries
1 pint strawberries, tops removed


Bake the red velvet cake mix according to package directions and allow to cool.

Using a serrated knife cut the red velvet cake into 1 inch square pieces and line the bottom of the trifle bowl with half of the cake squares.

Using a spatula, spread about a 2-inch layer of whipped topping on top of the cake squares.

Layer about 1 1/2 pints of the blueberries on top of whipped topping.

Layer the remaining cake pieces on top of the blueberries forming a second layer of cake.

Using a spatula, spread remaining whipped topping over the cakes pieces.

Decorate the perimeter with the strawberries; placing the strawberries cut side down. Sprinkle the remaining blueberries on top of the trifle inside the strawberry perimeter.

Recipe by Sandra Lee, Photos by Laura Spear

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