Today I am sharing a super easy dessert perfect for the Fourth of July! These Easy Red Velvet Trifles in a jar look so amazing, people will think you slaved away in the kitchen. Well, they would be wrong. This recipe is semi-homemade but looks 100% homemade.
If you are busy around the fourth of July like me, sometimes you have to take shortcuts when you can. My daughter’s birthday is the 5th, so I focus on her birthday more than our country’s birthday…sorry! But if you are planning a BBQ, picnic or going to one these easy red velvet trifles are time savers. Plus, you get your own dessert in a jar. Does it get any better than that?!
Seriously, all I did was make red velvet cake from a box mix, the night before, then layered in some cool whip and garnished with blueberries. It is so light and fluffy. I really like the lightness the cool whip gives instead of using traditional butter cream. If you’re outside in the heat, this recipe is a winner.
To make the cake round to fit into the jars, I used a round cookie/doughnut cutter the size of the jars. You could also make cupcakes and place them inside too. I will be trying that next time.
- 1 15.25 oz Betty Crocker Red Velvet Cake Mix
- 1¼ cup water
- ½ cup vegetable oil
- 3 large eggs
- 1 tub of Cool Whip
- Blueberries for garnish (optional)
- Preheat oven to 350 and grease the bottom of a 9x13”pan.
- In a large bowl combine eggs, oil, water and cake mix. Beat on low speed for 30 seconds, then medium speed for 2 minutes until it’s thoroughly combined.
- Pour into prepared pan and bake according to directions on box.
- Let the cake cool.
- Use a round cookie/doughnut cutter and cut out pieces of the cake.
- Layer cake and cool whip into large Mason jars and top with blueberries.