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Bloody Red Velvet Trifle Cups
Print Recipe Pin Recipe
Course Dessert
Cuisine American
Servings 4 people

Equipment

  • Mixing Bowls
  • Electric Mixer
  • Trifle Cups
  • Spoon

Ingredients
  

  • 2 cups red velvet cake, cut into 1-inch cubes
  • 8 oz cream cheese, softened
  • 1/4 cup butter, softened
  • 1 cup powdered sugar
  • 1 tsp vanilla extract
  • 1 cup heavy whipping cream
  • 1/2 cup raspberry preserves
  • 2 tbsp water
  • 8 fresh raspberries

Instructions
 

  • Place the softened cream cheese and butter in a mixing bowl. Beat them together until smooth.
  • Add the powdered sugar and vanilla extract. Continue beating until the mixture is creamy and free of lumps.
  • In a separate bowl, whip the heavy cream until stiff peaks form. Gently fold the whipped cream into the cream cheese mixture to create a light filling.
  • Stir the raspberry preserves and water together in a small bowl until the sauce reaches a pourable consistency.
  • Set out four clear cups. Add a layer of red velvet cake cubes to the bottom of each cup.
  • Spoon a layer of the cream filling over the cake. Drizzle some raspberry sauce on top.
  • Repeat the layers once more, ending with a final drizzle of raspberry sauce.
  • Top each cup with two fresh raspberries. Chill the cups for at least 30 minutes before serving.

Notes

Use clear plastic cups so the red layers show through. Thin the preserves with just enough water to let it drip down the sides without pooling. If the cream filling feels too stiff after chilling, let the cups sit at room temperature for five minutes before serving.
Course: Dessert
Cuisine: American
Equipment: Mixing Bowls, Electric Mixer, Trifle Cups, Spoon