Make Ahead
12 servings | Prep Time: 25 Minutes | Start to Finish: 3 Hours
1 Heat oven to 350°F. Make cake mix as directed, using water, oil and egg whites. Bake and cool as directed on box for 13 × 9-inch pan.
2 Meanwhile, in medium bowl, gently mix berries, granulated sugar and liqueur.
3 In chilled large bowl, beat whipping cream and powdered sugar with electric mixer on high speed until stiff peaks form.
4 Cut or tear cake into 1-inch pieces. In each of 12 glass dessert bowls, arrange half of the cake pieces. Spoon half of the berry mixture over cake; top with half of the whipped cream. Repeat layers. Cover; refrigerate at least 1 hour or up to 12 hours. Garnish with additional berries.
1 Serving: Calories 330; Total Fat 14g (Saturated Fat 6g, Trans Fat 0g); Cholesterol 20mg; Sodium 290mg; Total Carbohydrate 47g (Dietary Fiber 3g); Protein 3g Exchanges: 1 Starch, 2 Other Carbohydrate, 2½ Fat Carbohydrate Choices: 3
Sweet Secret Make one large trifle by layering the cake, berries and whipped cream in a 3-quart glass trifle bowl.
Sweet Secret Spread the fruit layers all the way to the edges of the trifle bowls so that the colors will be visible when the trifle is assembled.
Sweet Secret Using a chilled bowl and beaters ensures that the whipping cream will quickly form peaks when beaten.