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Red, White and Blue Trifle
This easy and festive Red, White, and Blue Trifle is made with vanilla cake, whipped cheesecake filling, fresh berries, and homemade blueberry sauce.
👥 12 Servings⏱️ Prep & Cook: 1h⏳ Prep: 30 min🔥 Cook: 30 min👤 Melissa Nolan📖 budgetbytes
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●pan
- ●oven
- ●bowl
- ●mixing bowl
- ●whisk
- ●pot
📝 Preparation Steps
1
Prep
2
Gather and prepare all ingredients. Preheat your oven to 325°F. Lightly grease a 9-inch cake pan, then line the bottom with parchment paper for easy release.
3
Mix
4
To make the cake, in a large mixing bowl, use a hand mixer (or stand mixer with the paddle attachment) to beat the butter and oil together for about ⏱️ 1-2 minutes. It should look creamy and uniform.
5
Stir
6
Gradually add the sugar to the bowl while on medium speed. Once all the sugar is added, increase to medium-high and beat for about ⏱️ 3 minutes until the mixture is light and fluffy.
7
Mix
8
Add the eggs one at a time, mixing well after each addition. Pour in the vanilla extract and mix until just combined.
eggs ($0.50)2vanilla extract ($0.59)1 Tbspvanilla extract ($0.67)1 tsp
9
Whisk
10
In a separate bowl, whisk together the flour, baking powder, and salt. With the mixer on low, alternate adding the buttermilk and flour mixture to the bowl with the butter/sugar mixture in two batches, mixing just until combined—don’t overmix.
baking powder ($0.04)1 tsp
11
Bake
12
Pour the batter into the prepared pan and bake for ⏱️ 30 minutes or until golden and a toothpick comes out clean. Let the cake cool completely.*
13
Stir
14
While the cake is baking, make the blueberry sauce. Add the blueberries, granulated sugar, ½ cup of water, and lemon juice to a medium pot over medium heat. Stir to combine.
lemon (juiced (3 Tbsp) $0.58)1
15
Boil
16
Let the mixture come to a boil. Using a separate bowl, mix the cornstarch into the remaining 1/4 cup of water until it is completely dissolved. Add the cornstarch slurry to the blueberries and stir until incorporated.
17
Cool
18
Continue stirring until the syrup in the blueberry sauce has thickened enough to coat the back of a spoon, ⏱️ 2-3 minutes. Remove the pot from the heat, allow it to cool completely, and set it aside.*
19
Mix
20
For the whipped cheesecake filling, in a medium bowl, using a hand mixer on medium speed, whisk together the cream cheese and vanilla until soft and creamy, ⏱️ 2-3 minutes, then set aside.
cream cheese (room temperature, $1.82)8 oz
21
Whisk
22
In a large bowl, using a hand mixer, whisk the heavy cream at high speed until thick and fluffy but not stiff. Turn the hand mixer to low, add the powdered sugar, and continue beating until incorporated. Then, turn the mixer to high until stiff peaks form.
powdered sugar ($0.28)1 cup
23
Fold
24
Add the cream cheese mixture to the whipped cream bowl and fold until smooth and combined.
cream cheese (room temperature, $1.82)8 oz
25
Assemble
26
To assemble the trifle, cut the cooled cake into 1-inch pieces and slice the strawberries. Add half of the cake pieces to the bottom of the trifle dish, covering the bottom. Then, pour half of the cooled blueberry sauce evenly over the cake. Next, spread half of the whipped cheesecake filling evenly over the blueberries. Artfully top with sliced strawberries.
27
Finish
28
Repeat the process, layering the remaining cake, blueberry sauce, whipped cheesecake filling, then strawberries. Serve and enjoy!
Nutrition Facts
calories
495 kcal
fat Content
31 g
serving Size
1 serving
fiber Content
2 g
sodium Content
256 mg
protein Content
5 g
carbohydrate Content
52 g
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