Dessert: Three-Berry Trifle

Layers of berries, cake and whipped cream, oh my! Create an easy and delicious dessert in no time.

Ingredients

1 box Betty Crocker™ SuperMoist™ white cake mix
Water, vegetable oil and egg whites called for on cake mix box
1 pint (2 cups) blueberries
1 pint (2 cups) raspberries
1 pint (2 cups) strawberries, halved
1/3 cup granulated sugar
1/4 cup raspberry-flavored liqueur or cranberry-raspberry juice
1 cup whipping cream
2 tablespoons powdered sugar

Instructions

Heat oven to 350 °F (325 °F for dark or nonstick pan). Make and bake cake as directed on box for 13x9-inch pan. Run knife around sides of pan to loosen cake. Cool completely, about 1 hour.
While cake is cooling, in medium bowl, gently mix berries, granulated sugar and raspberry liqueur.
In chilled large bowl, beat whipping cream and powdered sugar with electric mixer on high speed until stiff peaks form.
Cut or tear cake into 1-inch pieces. In 3-quart glass trifle bowl, arrange half the pieces. Spoon half of the berry mixture over cake; top with half of the whipped cream. Repeat layers. Cover; refrigerate at least 1 hour before serving. Garnish with additional berries if desired. Store covered in refrigerator up to 12 hours.

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