Three-Berry Trifle

 

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

• 1 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.
• 2 While cake is cooling, in medium bowl, gently mix berries, granulated sugar and raspberry liqueur.
• 3 In chilled large bowl, beat whipping cream and powdered sugar with electric mixer on high speed until stiff peaks form.
• 4 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.