(I borrowed this picture from Martha Stewart)
I took this to our 4th of July bbq. I adapted the recipe from Martha Stewart and Pioneer Woman Cooks. Both are amazing at cooking!
1. Red white and blueberry trifle
Adapted from Martha stewart and pioneer woman cooks
Cake from Pioneer Woman
1 1/2 cups flour
3 tablespoons corn starch
1/2 teaspoon salt
1 teaspoon baking soda
9 tablespoons unsalted butter, room temperature
1 1/2 cups sugar
3 large eggs
1/2 cup sour cream, room temperature
1 teaspoon vanilla
Middle layer-idea from Martha Stewart
1 bar (8 ounces) reduced-fat cream cheese, room temperature
1/3 cup sugar
½ a tub of cool whip (more or less depending on preference)
Stawberries, cut in slices, washed and dried
Blueberries, washed and dried
Sift together flour, salt, baking soda, and corn starch. Sift the ingredients onto a sheet of waxed paper; that way, you can fold it up and carry it over to the mixer in a minute. Cream 9 tablespoons butter with the sugar until light and fluffy. Add eggs one at a time, mixing well each time. Add sour cream and vanilla and mix until combined. Add sifted dry ingredients and mix on low speed until just barely combined so I can give it a stir or two with the rubber spatula.
Pour into greased and floured (or use pam) 8-inch cake pan. Then, with an offset spatula, get the surface as level as you can.. Make sure batter only fills pan ½ full. Bake at 350 degrees for 45 to 50 minutes, or until no longer jiggly like my bottom. please note: the cake tends to get pretty golden brown on the outside when it bakes…but it’s perfect inside. Remove from cake pan as soon as you pull it out of the oven, and place on a cooling rack and allow it to cool completely.
Cut into 1 inch cubes and layer ¼ of the cubes on the bottom of a glass bowl.
Middle layer:
With an electric mixer, beat cream cheese with 1/3 cup sugar on high speed until lightened. Add in cool whip and beat until smooth.
Spoon half the cream-cheese mixture over cake in dollops; spread to sides of dish.. Spread over all of cubes careful not to disturb the cake, but don’t worry about making it look perfect. Scatter half the blueberries and strawberries on top. Repeat layering with remaining cake, then cream-cheese mixture. Arrange strawberries in a circle and place blueberries in between strawberries, or create your own pattern.
Cover, and refrigerate until chilled, at least 1 hour and up to overnight.
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