Amy Tobin's Strawberry Red Velvet Trifle

Strawberry Red Velvet Trifle

Serves 8
Prep time: 45 minutes
Chill time: 1hour to overnight

1 18.25 ounce box Red Velvet cake mix, prepared according to package directions as a 13 x9 inch cake
1 (8-oz) package cream cheese, softened

1 cup sour cream
1 cup granulated sugar

1 tablespoon vanilla extract
2 tablespoons lemon juice
2 ½  cups heavy cream
Chocolate Syrup
2 pounds fresh strawberries, rinsed, hulled and sliced
Garnish: Dusting of cocoa powder if desired
Cut cooled cake into about 48 cubes.
In the bowl of an electric mixer beat cream cheese and sour cream at medium speed  until creamy, about 1 minute. Add sugar, vanilla extract and lemon juice. Beat 2 minutes or until smooth.  Scrape down sides of bowl. Add heavy cream; beat until light and fluffy. Taste and adjust sweetness.
Arrange about one-third of cake pieces in a glass trifle dish. Drizzle lightly with chocolate syrup.
Dollop one-third of cream cheese mixture evenly over drizzled cake. Add a layer of strawberries. Repeat layers 2 times, smoothing the top layer of cream cheese mixture over cake pieces. Top with sliced strawberries. Cover and chill 1 hour before serving. Dust with cocoa powder if desired.
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