Ingredients
- 1 batch of cake batter boxed or homemade, see notes
- TWO 16 oz fresh strawberries
- 2 pints fresh blueberries
- 1 package sugar-free vanilla pudding mix
- 2 cups half and half
- Canned or homemade whipped cream
- 8-12 half pint Mason jars
Instructions
- Make cake mix according to package instructions. Or for homemade gluten-free, check the recipes tab at www.familywellnessjournal.com. Bake according to recipe instructions and set aside to cool.*
- To make the pudding, combine the pudding mix with the half & half whisking thoroughly, then let set in the fridge for at least 20 minutes.
- Chop washed strawberries into tiny pieces with a knife or food processor. Cut the cake into small ½ inch cubes. You may end up with some cube and some crumbs which is okay.
- Assemble the trifles in the mason jars by layering all ingredients in a red, white and blue pattern. Strawberries, then pudding, then blueberries, then cake and repeat. Top with whipped cream and berries. Can be enjoyed right away or refrigerated for up to 5 days. Makes 8-10 half pint mason jars
Notes
*Recipe notes: I like to make this cake gluten-free and sweetened with a zero-calorie sugar alternative. For this recipe I used the cake recipe on my website (referenced above) with King Arthur 1:1 gluten-free flour mix and King Arthur zero calorie baking sweetener, both available at Kroger. There are many good gluten-free and healthier option cake mixes available. Check your local grocery for options.