Ingredients
- Red Velvet Cake Mix: 1 box
- Cream Cheese: 8 ounces, softened
- Granulated Sugar: 1/2 cup
- Eggs: 2 large
- Vanilla Extract: 1 teaspoon
- Fresh Strawberries: 1 pound, sliced
- Whipped Topping: 8 ounces, thawed
- Butter: 1/2 cup, melted
Instructions
- Step 1: Prepare the red velvet cake mix according to package directions. Bake in a 9×13 inch pan and let cool completely. Crumble the cake.
- Step 2: In a large bowl, beat the softened cream cheese and granulated sugar together until smooth and creamy. Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
- Step 3: Gently fold in half of the sliced strawberries into the cream cheese mixture.
- Step 4: In a large trifle bowl or individual serving cups, layer half of the crumbled red velvet cake, followed by half of the cream cheese strawberry mixture, and then half of the whipped topping.
- Step 5: Repeat the layers with the remaining crumbled red velvet cake, cream cheese strawberry mixture, and whipped topping.
- Step 6: Garnish with remaining sliced strawberries and refrigerate for at least 2 hours before serving.
Notes
- Store leftovers in an airtight container in the refrigerator for up to 3 days; the flavors meld beautifully overnight!
- This dessert is best served cold; reheating isn't recommended as it will affect the texture of the whipped topping and cream cheese layers.
- For an elegant presentation, serve in individual clear glasses to showcase the vibrant red and white layers.
- To prevent a soggy bottom layer, lightly toast the crumbled red velvet cake in the oven with the melted butter until slightly crisp before layering.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American