Red, White, and Blue Trifle – a delicious recipe with red velvet cake mix, topping, blueberries, strawberries. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Bake the red velvet cake mix according to package directions and allow to cool.
2
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.
3
Using a spatula, spread about a 2-inch layer of whipped topping on top of the cake squares.
4
Layer about 1 1/2 pints of the blueberries on top of whipped topping.
5
Layer the remaining cake pieces on top of the blueberries forming a second layer of cake.
6
Using a spatula, spread remaining whipped topping over the cakes pieces.
7
Decorate the perimeter with the strawberries; placing the strawberries cut side down.
8
Sprinkle the remaining blueberries on top of the trifle inside the strawberry perimeter.
37
kcal
Calories
9
g
Carbs
1
g
Protein
CarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 4 ingredients. The key ingredients include: 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), 1 (16-ounce) tub whipped topping, 2 pints blueberries, 1 pint strawberries, tops removed.
Yes, Red, White, and Blue Trifle falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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