Red Velvet Trifle

A modern twist on the classic trifle. You could even try making little individual versions in a collection of pretty glasses.

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Prep Time: 1 hour Servings: 10-12
  • BASE:

    1 packet Edmonds Red Velvet Cupcakes Mix

    60g butter, softened

    ½ cup milk

    2 eggs

    TOPPING:

    60g butter, softened

    4 tsp milk

    ripe strawberries

    3 Tbsp strawberry schnapps or other sweet liqueur (optional)

    4 Tbsp strawberry jam

    80g white chocolate, grated

    300ml bottle of cream

    2 Tbsp icing sugar

    450g custard

    extra berries to serve

  • 1. Preheat oven to 180ºC. Grease and line a 20cm square shallow cake tin.

  • 2. Put cake mix, water, eggs and butter into an electric mixer bowl. Mix at low speed until the ingredients are combined. Beat for 2 minutes at medium speed. Scrape down sides of bowl occasionally.

  • 3. Pour mixture into the prepared tin and bake for 25 minutes or until a skewer inserted into the middle comes out clean. Set aside to cool.

  • 4. Place red velvet frosting mix, butter, white chocolate and milk into a mixing bowl. Beat with an electric mixer on low for 30 seconds, then on high for 3 minutes, scraping down sides of bowl occasionally. Whip cream to soft peaks then fold through frosting mix. Cover and set aside.

  • 5. Slice strawberries, sprinkle with icing sugar, toss and set aside for 30 minutes.

  • 6. To assemble trifle. Once cool, cut the red velvet cake into two layers. Spread bottom layer with strawberry jam, then sandwich top layer back on. Cut into 2cm cubes and place a layer in a large trifle bowl.

  • 7. Drizzle with some of the liqueur and spoon over some of the diced strawberries (including juice).

  • 8. Spread the custard over the fruit, and spoon the frosting mix on top.

  • 9. Continue to layer until you have used up all the ingredients. Decorate with fresh berries and white chocolate curls.

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