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Red Velvet Trifle with Strawberries and Cream Cheese Recipe

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4.1 from 78 reviews

  • Author: Amina
  • Total Time: 3 hours including cooling and chilling
  • Yield: 10 servings

Description

This Red Velvet Trifle is a luscious layered dessert featuring homemade red velvet sponge cake, macerated fresh strawberries, and a smooth whipped cream cheese filling. Perfectly balanced with a hint of cocoa and vanilla, the trifle is assembled in a glass dish, creating an impressive and delectable treat that’s ideal for special occasions or elegant gatherings. Chilled to meld flavors, this dessert offers a delightful combination of soft cake, tangy strawberries, and creamy layers.

Ingredients

For the Red Velvet Sponge Cake

  • 4 eggs
  • 1 cup granulated sugar
  • ½ cup buttermilk
  • 2 teaspoons vanilla extract
  • 2 teaspoons distilled white vinegar
  • 3 to 4 drops red food coloring
  • 1 cup cake flour
  • ⅓ cup Dutch process cocoa powder
  • 1½ teaspoons baking powder
  • ½ teaspoon salt

For the Strawberries

  • 2 pounds strawberries, stemmed and sliced lengthwise (reserve a few slices for garnish)
  • 1 tablespoon granulated sugar (plus more if needed)

For the Whipped Cream Cheese Filling

  • 8 ounces cream cheese, room temperature
  • 1 teaspoon vanilla extract
  • 1 cup heavy cream
  • 1 cup powdered sugar, sifted

Instructions

  1. Make the sponge cakes: Preheat the oven to 325ºF. Grease the bottoms of two 9-inch cake pans or line with parchment paper. Leave the sides ungreased for the cakes to rise properly.
  2. Beat the egg yolks: In a large mixing bowl, beat the egg yolks with an electric mixer until pale, thick, and increased in volume, about 5 minutes.
  3. Add sugar and wet ingredients: Gradually add 1 cup sugar, 2 tablespoons at a time, mixing well after each addition. Then incorporate buttermilk, vanilla extract, distilled white vinegar, and red food coloring until fully combined.
  4. Sift dry ingredients: Sift together the cake flour, Dutch process cocoa powder, baking powder, and salt directly into the egg yolk mixture.
  5. Prepare the egg whites: In a separate bowl, beat the egg whites until medium-stiff peaks form, ensuring they are stable but not dry.
  6. Fold egg whites into batter: Gently fold the beaten egg whites into the egg yolk mixture using a spatula, combining carefully to maintain lightness.
  7. Bake the sponge cakes: Divide the batter evenly between the prepared pans. Bake in the preheated oven for about 30 minutes, or until the cakes are firm to the touch and a toothpick inserted comes out clean.
  8. Cool the sponge cakes: Remove from oven and place pans on a wire rack for 1 hour to cool. Loosen edges with a knife and invert pans to release cakes. Wrap in plastic wrap if not assembling immediately.
  9. Macerate the strawberries: Toss sliced strawberries with 1 tablespoon sugar in a large bowl. Refrigerate until ready to assemble to allow the fruit to release its juices.
  10. Make the whipped cream cheese filling: Beat cream cheese with vanilla extract until smooth. Add heavy cream and mix until just combined. Gradually add sifted powdered sugar, then beat on medium-high speed for 3 to 5 minutes until thick and smooth.
  11. Assemble the trifle: Cut sponge cakes into bite-sized cubes. In a trifle dish, layer half the cake cubes, pressing lightly. Spread half the cream cheese filling evenly on top, then layer half the strawberries. Repeat layers with remaining cake cubes, strawberries, and finish with the remaining cream cheese filling, smoothing the top layer.
  12. Garnish and chill: Top with reserved strawberry slices for decoration. Refrigerate trifle for at least 1 hour or overnight to set and meld flavors.
  13. Serve: Spoon the chilled trifle into dessert bowls and enjoy this rich and refreshing red velvet treat.

Notes

  • Use room temperature ingredients for the best cake texture.
  • Be gentle when folding egg whites to keep the batter airy and light.
  • You can increase red food coloring drops for a more vibrant red color.
  • Macerating strawberries with sugar helps release their natural juices and sweetness.
  • This dessert can be made a day ahead and stored in the refrigerator.
  • If cake release is difficult, refrigerate cakes in pans before removing.
  • Prep Time: 30 minutes
  • Cook Time: 30 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Find it online: https://aminabakes.com/red-velvet-trifle-with-strawberries-and-cream-cheese-recipe/