The recipe below will yield 4-6 individual size trifles, depending on the size of the serving glass you use. If you’d like to make a full-size trifle, simply halve the cake recipe linked below and increase the filling ingredients by 50%. For two “adult”-size servings, halve this recipe (you’ll need 2 or 3 cupcakes). If worse comes to worse and you don’t have time to make the cupcakes, you can use store-bought red velvet cupcakes which are readily available around Valentine’s Day in virtually every grocery store in the U.S.
- 8 oz cream cheese, cold
- 2/3 cup plain non-fat Greek yogurt
- 1 tsp honey
- 1 tsp lemon zest
- 2 tsp vanilla extract
- 2 cups confectioner’s sugar, sifted
- 2 tsp heavy cream
To assemble the trifles:
- 4 – 6 red velvet cupcakes, wrappers removed and cubed into 1/2-inch pieces
- 1 1/2 – 2 cups fresh strawberries, hulled and sliced about 1/4-inch thick
In the bowl of a stand mixer fitted with the paddle attachment, beat together the cream cheese, yogurt, honey, lemon zest, and vanilla on medium-high speed until no lumps remain and the mixture is well-blended, about 3 to 4 minutes. On low speed, gradually stir in the confectioner’s sugar and beat until incorporated, scraping down the sides and bottom of the bowl as needed, about 1 minute. Add in the heavy cream, increase the speed to medium and beat the filling for 10 seconds. The mixture should be soft, but not liquidy, and easily spreadable with a knife or spatula.
To assemble the trifles, layer a small spoonful of the filling on the bottom of each glass, top with a single layer of cake. Spoon on a couple tablespoons of filling and spread it out with the back of the spoon. Add a layer of strawberries and repeat the layers until you reach the top of the glass, ending with a layer of the filling. Wrap the trifles with plastic wrap and refrigerate for 8 hours or overnight. Garnish with a few diced or sliced strawberries right before serving. Serve chilled.