Red Velvet Trifles
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Red Velvet Trifles

This dish was prepared for the subreddit, /r/52weeksofcooking, where the theme was "air" and my secondary theme was "Love Inspired Dish". Love Inspired and Air... whipped cream. This was actually exciting for me because I just picked up a new stand mixer and have never made my own whipped cream! By the way, these were absolutely decadent and insanely bad for you... I only ate 3 of them.... in one sitting. I am not really big on desserts but these are definitely fun to share with a loved one.
I used Marionberry  Whiskey because I live in Oregon so we have to have Marionberry everything. You could also use any fruit liquor that you have.
Also, I used cake mix because I am lazy. Shoot me. I bet it would be even better with a home made cake.

BoredOfTheInternet

Ingredients

6-serving
  1. 1 Cake Mix Red Velvet
  2. 2 Cups Raspberries Frozen
  3. 1 Cup Raspberries Fresh
  4. 2 Tablespoons Sugar
  5. 8 Tablespoons Whiskey Marionberry
  6. 4 oz Cream Cheese
  7. 1/2 Cup Sugar Powdered
  8. 2 Tablespoons Milk
  9. 1 Cup Whipping Cream
  10. 1/4 Cup Sugar Powdered
  11. 1 teaspoon Vanilla Extract

Method

30 mins
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    Set the Cream Cheese out to soften.

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    Make the Red Velvet Cake per package direction for 2 layers. Set aside 1 1/2 of the layers for cake pops, freeze, or top with frosting. Keep 1/2 a layer of Cake and cut into 1/2 inch pieces or crumble.

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    In a medium bowl, stir the Frozen Raspberries, Fresh Raspberries, Sugar, and Marionberry Whiskey. Mash the Fresh Raspberries a little bit while stirring. Set aside.

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    In another medium bowl, whisk the softened Cream Cheese, Powdered Sugar, and Milk until smooth. Set aside.

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    In a stand mixer, add the Whipping Cream, Powdered Sugar, and Vanilla Extract.

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    Starting at the lowest speed, gradually increase the speed to medium high. Whip until stiff peaks form (about 2 or 3 minutes).

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    Assemble in glasses in this order: Red Velvet Cake pieces, Berry Filling, Cream Cheese Sauce, Whipped Cream, Red Velvet Cake pieces, Berry Filling, and Whipped Cream. Refrigerate for 5 - 10 minutes to let the cake soak up the Berry Filling.

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