Description
Red velvet berry trifle delivers pure dessert magic in layers of creamy delight. Your spoon glides through rich cake, silky cream, and juicy berries for a dreamy Southern-style treat that feels like pure comfort.
Ingredients
Scale
Cake Base:
- 1 box red velvet cake mix
- 3 eggs
- ⅓ cup vegetable oil
- 1 cup water
Cream Layer:
- 8 ounces cream cheese
- ⅓ cup powdered sugar
- 1 teaspoon vanilla extract
- 1 (5.1 ounces) box instant vanilla pudding mix
- 2 cups cold milk
- 2 cups heavy whipping cream
- ¼ cup granulated sugar
Fruit Topping:
- 1 cup fresh strawberries
- 1 cup fresh raspberries
- 1 cup fresh blueberries
Instructions
- Preheat oven to 350°F. Mix red velvet cake mix with 3 eggs, ⅓ cup oil, and 1 cup water according to package instructions. Pour batter into a 9×13 inch pan.
- Bake cake for 25-30 minutes until a toothpick inserted comes out clean. Remove from oven and let your cake cool completely at room temperature for about 1 hour.
- Whisk 5.1 oz vanilla pudding mix with 2 cups cold milk in a medium bowl for 2 minutes. Refrigerate for 5 minutes until pudding thickens.
- Beat 8 oz softened cream cheese with ⅓ cup powdered sugar and 1 tsp vanilla extract until smooth and creamy.
- Whip 2 cups heavy cream with ¼ cup granulated sugar until stiff peaks form.
- Slice 1 cup strawberries into thin pieces. Separate 1 cup raspberries and 1 cup blueberries.
- Cut cooled cake into 1-inch uniform cubes using a sharp knife.
- Begin layering in a clear trifle dish: start with cake cubes, then spread pudding, add whipped cream cheese mixture, and sprinkle fresh berries.
- Repeat layering until your dish is full, ensuring each layer is evenly distributed.
- Top final layer with remaining whipped cream and arrange fresh berries decoratively.
- Cover trifle with plastic wrap and refrigerate for at least 2 hours to allow flavors to meld together.
Notes
- Use a boxed red velvet cake mix for convenience, or make a homemade cake if preferred.
- Chill the pudding mixture to ensure a thick, creamy texture that holds its shape in layers.
- Choose fresh, ripe berries for the best flavor and visual appeal in the trifle.
- Let the trifle rest in the refrigerator for at least 2 hours to allow the flavors to meld and the cake to absorb the pudding and cream.
- Prep Time: 10 minutes
- Cook Time: 25-30 minutes
- Category: Trifles
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 8
- Calories: 392 kcal
- Sugar: 42 g
- Sodium: 220 mg
- Fat: 24 g
- Saturated Fat: 15 g
- Unsaturated Fat: 8 g
- Trans Fat: 0.5 g
- Carbohydrates: 40 g
- Fiber: 3 g
- Protein: 6 g
- Cholesterol: 75 mg