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Ingredients Method Notes

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

Method
 

  1. 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.*
  2. 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.
  3. 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.
  4. 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.