My favorite summer holiday (as I’m sure is the case with many other individuals) is the 4th of July weekend! Family and friends gather this special weekend to celebrate and enjoy what makes America so great – our freedom!

As I hurry out the door to prepare for a weekend of food family and friends I wanted to leave you with one of my favorite 4th of July Holiday recipes! The Rum Soaked Red White & Blue Trifle!

The idea here is simplicity – everyone is busy on the holidays and needs a recipe they can throw together in a snap while rounding up the kids on the way to grandma’s house. While I normally shun the use of boxed ingredients for most of my baking projects; I typically will use a boxed cake mix in order to save a little time with this recipe (hey as I mentioned before what makes America so great is our freedom to do as we choose).

To start this crowd pleasing mouthwatering dessert we pour our red velvet cake mix (brand of your choice) into a bowl.

Follow the directions on the box (I always feel a little guilty when using a box mix but time is one of our main goals here people!) to complete your cake mix.

Now you will divide this mixture between two 10 inch cake pans and bake according to the box’s instructions.

While your box cake is in the oven it’s time to put a little love back into your cooking by making some homemade whipped cream. Now if you haven’t seen this before I have step by step instructions on how to make this here.

When your cakes come out of the oven to cool it’s time to make what I think makes this trifle a little more…well…trifling (sorry I couldn’t resist). To make a rum sauce, melt the butter in a small sauce pan like this one. Then add your rum and sugar and bring to a boil. Once it begins to boil reduce your heat to medium and cook for an additional 8 minutes. Once this is finished set it aside to cool.

After you cake has completely cooled it’s time to give it a little haircut. Trim the tops of the cakes off. Don’t cut too deep as you will be discarding the top. If you’re the waste not want not type cut this into little squares and dollop with a little cream cheese frosting and serve as mini cupcake squares.

Place the buzz cut cakes into pie dishes and slowly pour evenly around both cakes. Let this sit for about 10 minutes to let the sauce soak into the cake. Told you this was going to get good!

Once your cakes are completely soaked it’s time to layer your trifle. Now since you soaked the cakes completely in rum it can be a little difficult getting them into the dish without tearing them. I like to employ the use of two spatulas (the kind you use for eggs in the morning). Place the first cake layer into the bottom of the dish.

Next comes some of your homemade whipped cream.

Them some fresh blueberries (see how we nail the red white and blue theme here? Pretty clever huh?)

Now comes another layer of cake.

Followed by yet another layer of homemade whipped cream and blueberries.

Our finishing touch comes with the addition of our strawberries. You’re now complete! This will surly be a crowd pleaser and if it’s not you can always step it up a notch …..

This ought to make them happy! Happy 4th of July weekend everyone!

Red White & Blue Trifle
Altered slightly from Sandra Lee

Trifle Ingredients
• 1 box red velvet cake mix, about 18 ounces (if you can’t find red velvet cake use 1 box chocolate cake plus a bottle of red food coloring)
• 2 pints blueberries
• 1 pint strawberries, tops removed

Rum Sauce Ingredients
• 8 tablespoons butter
• ¾ cup sugar
• ½ cup rum

Homemade Whipped Cream
• 1 pint heavy whipping cream
• 6 tablespoons sugar
• 2 teaspoons vanilla extract

Directions
1. Bake the red velvet cake mix according to package directions in two 10 inch cake pans and allow to cool.
2. Melt butter in small sauce pan. Add remaining rum sauce ingredients and bring to a boil. Reduce heat and cook for 8 minutes. Remove from heat and let cool.
3. Pour heavy whipping cream into medium size bowl. Using and electric mixer mix on medium speed until cream begins to thicken. Add sugar and vanilla extract and mix until desired consistency. Refrigerate immediately.
4. Using a serrated knife or cake leveler carefully remove tops of cake and discard. Place cake bottoms in pie dishes and pour the cooled rum sauce evenly between the two cakes. Allow to sit for 10 minutes.
5. Place 1st rum soaked cake bottom in trifle dish.
6. Using a spatula, spread about a 2-inch layer of whipped topping on top of the cake.
7. Layer about 1 1/2 pints of the blueberries on top of whipped topping.
8. Layer the remaining cake on top of the blueberries.
9. Using a spatula, spread remaining whipped topping over the second cake.
10. Decorate the perimeter with the strawberries; placing the strawberries cut side down. Sprinkle the remaining blueberries on top of the trifle inside the strawberry perimeter. Serve immediately. Sparklers optional =)