I scoped out this fairly simple trifle recipe that is not only drool-worthy, but would also make the perfect dessert at a holiday party. Enjoy!
Red Velvet & Strawberry Trifle
(Serves 8-10)
Ingredients:
1 box of Red Velvet cake mix, plus the ingredients listed on the box to make the cake
2 (8-oz) packages of cream cheese, softened
2 cups of low-fat vanilla yogurt
1 cup of powdered sugar
1 tsp of lemon zest
2 pounds of fresh strawberries
Preheat oven to 350 degrees and prepare cake batter as directed. Pour batter into a greased 13x9-inch pan.
Meanwhile, beat cream cheese at medium speed with an electric stand mixer for 1 minute or until creamy. Add yogurt, powdered sugar, and lemon zest. Beat 1 to 2 minutes or until smooth, stopping to scrape down sides of bowl as needed. Cover and chill.
Remove the cake from oven and cool in pan on a wire rack for 10 minutes. Remove from pan to wire rack and cool completely (about 1 hour).
Invert cake onto a cutting board and cut rounded top off of cake. Trim and discard edges of cake. Cut cake into 32 pieces. (If you're making individual trifles, cut the cake into smaller squares).
Arrange about one-third of cake pieces in a 3-quart trifle dish. Carefully spread one-third of chilled cream cheese mixture over cake. Add a layer of strawberries. Repeat layers 2 times, smoothing top layer of cream cheese mixture over cake pieces. Top with strawberries. Cover and chill 1-hour before serving, and garnish if desired!
Red Velvet & Strawberry Trifle
(Serves 8-10)
Ingredients:
1 box of Red Velvet cake mix, plus the ingredients listed on the box to make the cake
2 (8-oz) packages of cream cheese, softened
2 cups of low-fat vanilla yogurt
1 cup of powdered sugar
1 tsp of lemon zest
2 pounds of fresh strawberries
Preheat oven to 350 degrees and prepare cake batter as directed. Pour batter into a greased 13x9-inch pan.
Meanwhile, beat cream cheese at medium speed with an electric stand mixer for 1 minute or until creamy. Add yogurt, powdered sugar, and lemon zest. Beat 1 to 2 minutes or until smooth, stopping to scrape down sides of bowl as needed. Cover and chill.
Remove the cake from oven and cool in pan on a wire rack for 10 minutes. Remove from pan to wire rack and cool completely (about 1 hour).
Invert cake onto a cutting board and cut rounded top off of cake. Trim and discard edges of cake. Cut cake into 32 pieces. (If you're making individual trifles, cut the cake into smaller squares).
Arrange about one-third of cake pieces in a 3-quart trifle dish. Carefully spread one-third of chilled cream cheese mixture over cake. Add a layer of strawberries. Repeat layers 2 times, smoothing top layer of cream cheese mixture over cake pieces. Top with strawberries. Cover and chill 1-hour before serving, and garnish if desired!
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