Red, White and Blue Trifle

Messy Messy Fail - The washing machine stinks.  It's a top loader - came with our money pit when we purchased it 6 years ago - can't figure out what the problem is.  The old vinegar-and-hot-water-empty-cycle did not work, so I just pulled out the big guns - bleach!  We'll see.

Tidy Victory - I started teaching private lessons for the summer today and it felt great!  I was definitely ready for the regular school year to be finished, but I could never imagine not having any music in my life.  My private students come for instruction because they want to, which really means a lot.  We work on techniques such as vibrato, shifting or fun music like fiddle tunes, duets or anything by Lindsey Sterling.  The kids just love her!

I know, I know - it's three days after the 4th of July, I need to quit it with the patriotic posts.  But I have ONE MORE and I swear it's worth it :)

It's all about the desserts baby, so here is my Independence Day dessert - Red, White and Blue Trifle.

What is a trifle you ask?  It is a beautiful, luscious, gorgeous dessert layered in a clear bowl or dish so you can see the beautifulness up close and personal.

I found this recipe originally from Sandra Lee here a few years ago but have resurrected it for the holiday.  I changed around her layers and made my own fresh whipped cream - so worth it!

I knew dinner was going to be expansive so I wanted a light, festive partially healthy dessert.  Perfect choice!

Here's what you need:

1 box of red velvet cake mix
2 quarts of strawberries
1-2 pints of blueberries
2-3 cups of heavy whipping cream
4-6 tablespoons of sugar (depending on how many cups of heavy
   whipping cream you use)
trifle bowl or other tall, clear bowl

Here's what you do:

Make the red velvet cake mix as directed on the box.

Let cool completely and cut into 1/2 inch squares.

While the cake is baking, you need to rinse, hull and slice the strawberries in half.

Rinse the blueberries.

Whip up 2-3 cups of the heavy cream in a large mixing bowl with 2 tablespoons of sugar for every 1 cup of cream you use with a hand or stand mixer (use that stand mixer that's gathering dust on your counter, so easy!).  Whip until you get stiff peaks - don't keep whipping or you'll end up with sugary butter!  Cover and keep in the refrigerator until ready to use.

Put your gorgeous dessert together - a layer (about 1/3 - 1/2 of the cake) of the cut up cake squares in the bottom of your trifle bowl, a layer of strawberries, a layer of blueberries and a decent layer of whipped cream.  Repeat these 4 layers again.  

For your topping, dot any extra fruit you have left over on top of the whipped cream like stars on the flag!

Use your best judgement and eyeball the thickness of your layers - just take a look and do what you want.

So light, so delicious, somewhat healthy and truly PATRIOTIC!

I know these are not the best pictures but I was in a hurry to get this dessert put together for our guests.  

It's a quick one to assemble if you make/clean/whip/slice everything ahead of time and then put together when you are ready.  

I have found if you make the dessert too far in advance and let it sit over night, it may get soggy.

See my Instagram or Facebook account for an idea of what you can do if you have leftover cake :)

And that is it for my Independence Day posts - 
Messy Messy Mess 10-4!

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