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Red, White and Blue Trifle

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  • Prep 30 min
  • Total 2 hr 0 min
  • Servings 8
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A patriotically delicious dessert, our Red, White and Blue Trifle features layers of red-, white- and blue-colored white cake, cream cheese filling and fresh berries for a must-have Fourth-of-July dessert.
By Deborah Harroun
Updated Jul 3, 2012
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  • 1 box Betty Crocker™ Super Moist™ White Cake Mix
  • 1 1/4 cups buttermilk
  • 1/3 cup vegetable oil
  • 3 eggs
  • 1 tablespoon unsweetened baking cocoa
  • 1 tablespoon red liquid food color
  • 1 teaspoon blue liquid food color
  • 2 packages (8 oz each) cream cheese, softened
  • 3/4 cup sugar
  • 1 teaspoon vanilla
  • 1 1/2 cups whipping cream
  • 1 cup sliced strawberries
  • 1/4 cup blueberries


  • 1
    Heat oven to 325°F. Spray two 8-inch square (2-quart) glass baking dishes with cooking spray.
  • 2
    In large bowl, beat cake mix, buttermilk, oil, eggs and cocoa with electric mixer on low speed 30 seconds, then on medium speed 2 minutes.
  • 3
    Divide batter between 2 bowls. Add red food color to one bowl, and mix well. Pour into one of the baking dishes. Add blue food color to other bowl, and mix well. Pour into other baking dish. Bake 30 to 35 minutes or until toothpick inserted in center comes out clean. Cool completely in baking dishes, about 1 hour.
  • 4
    In large bowl, mix cream cheese, 1/2 cup of the sugar and the vanilla until smooth. In another large bowl, beat whipping cream and remaining 1/4 cup sugar until stiff peaks form. Mix 1/2 cup of the whipped cream into cream cheese mixture. Gently fold in another 1 1/2 cups of the whipped cream. Set aside.
  • 5
    Cut cakes into 1-inch squares.
  • 6
    Put half of blue cake cubes in bottom of trifle bowl. Add one-third of the cream cheese mixture on top. Add half of the red cake cubes, followed by another one-third of the cream cheese mixture. Top with remaining blue cake cubes, then remaining cream cheese mixture. Reserve remaining red cake for another use. Add remaining whipped cream to top of trifle. Garnish with strawberries and blueberries.

Tips from the Betty Crocker Kitchens

  • tip 1
    If serving for a dinner party or a smaller group, serve in individual trifle dishes.


Nutrition Facts are not available for this recipe
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