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Red Velvet Cake Trifle

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2010 Red Velvet Trifle Photo (c) by Carroll Pellegrinelli

Red Velvet Trifle

2010 Red Velvet Trifle Photo (c) by Carroll Pellegrinelli
It all began when I didn't like the Red Velvet Cupcakes I made for my husband's birthday. The tops were too big to frost. So instead of offering him so-so cupcakes, I decided to make a creamy Red Velvet Trifle with them.

Yield: Serves 8

Ingredients:

  • 1 9-inch layer red velvet cake or 6 cupcakes
  • less than 1 can cream cheese frosting
  • 2 cups heavy whipping cream, sweetened and whipped or 8-ounce tub whipped topping, defrosted
  • 1 pint strawberries, washed, hulled and sliced

Preparation:

Tear-up 3 cupcakes (or one half 8 or 9-inch cake layer) and place in bottom of glass trifle bowl. Heat canned cream cheese icing on high in microwave for 30 seconds. Stir and lightly drizzle some of the cream cheese frosting over cupcake pieces. (Don't use too much frosting, but enough to taste it.) Top with 1/3 whipped cream. Place 1/2 strawberries over top. Spread 1/2 of remaining whipped cream over berries. Tear-up last 3 cupcakes and place on top of whipped cream. Drizzle with more frosting. Top with last of whipped cream. Decorate top of trifle with remaining strawberries. Refrigerate for 2 hours prior to serving. Refrigerate any leftover cream cheese frosting for later use.

Red Velvet Cake
Red Velvet Cupcakes
Cream Cheese Frosting

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