Ingredients and Weight:
- Red velvet cake mix: 1 box (15.25 ounces)
- Red food coloring: 1 bottle
- Buttermilk: 1 cup
- Eggs: 2 large
- Vanilla extract: 1 teaspoon
- Cream cheese: 8 ounces, softened
- Sugar: 1 cup
- Whipped cream: 1 cup
- Strawberries, sliced: 1 pound
Preparation Time:
30 minutes
Cooking Time:
1 hour
Difficulty Level:
2/5 (Easy)
Preparation Method Steps:
- Preheat oven to 350°F (175°C). Grease and flour a 9x13 inch baking pan.
- In a large bowl, combine the cake mix, buttermilk, eggs, and vanilla extract. Stir until just combined.
- Pour the batter into the prepared pan and bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
- Let the cake cool completely on a wire rack.
- In a medium bowl, beat the cream cheese and sugar until smooth.
- Fold in the whipped cream.
- Cut the cake into cubes.
- In a trifle dish or large glass bowl, layer the cake cubes, cream cheese mixture, and strawberries.
- Repeat layers until the dish is full.
- Refrigerate for at least 4 hours, or overnight, before serving.
Nutritional Information:
- Calories: 350 per serving
- Fat: 15 grams
- Carbohydrates: 45 grams
- Protein: 10 grams
Dish Characteristics:
- Visually stunning with its red and white layers
- Rich and creamy texture
- Slightly tangy from the cream cheese
- Sweet and fruity from the strawberries
User Comments:
- "This trifle was absolutely delicious! The cake was moist and flavorful, the cream cheese mixture was smooth and tangy, and the strawberries added a perfect sweetness." - Sarah J.
- "I made this trifle for a party and it was a huge hit! Everyone loved the combination of flavors and textures." - Mary C.
- "This is my go-to dessert for special occasions. It's always a crowd-pleaser." - John D.
Special Precautions and Tips:
- To make a gluten-free version, use a gluten-free cake mix.
- If you don't have a trifle dish, you can use a large glass bowl or individual serving glasses.
- Refrigerate the trifle for at least 4 hours before serving to allow the flavors to blend.
