INGREDIENTS

FOR THE CAKE + ASSEMBLY

1 box vanilla cake mix

1 1/4 c. champagne, at room temperature

1/2 c. melted butter

3 egg whites

1 lb. strawberries, sliced

FOR THE CHAMPAGNE WHIPPED CREAM

1 1/2 c. champagne

4 c. heavy cream

2/3 c. powdered sugar

DIRECTIONS

1. Bake cake: Preheat oven to 350° and line a 9”-x-13” baking sheet with parchment paper. In a large bowl, beat cake mix, champagne, melted butter, and egg whites. Pour into prepared pan and bake until a toothpick inserted into the center comes out clean, about 25 minutes. Let cool completely.

2. Make champagne syrup: In a small saucepan over medium heat, add champagne and simmer until reduced to about ¼ cup. Let cool completely.

3. Make whipped cream: In a large bowl using a hand mixer (or in a stand mixer using the whisk attachment), beat heavy cream and powdered sugar until soft peaks form, then beat in champagne syrup until stiff peaks form.

4. Assemble trifle: Cut cake into large cubes. Spoon a thin layer of whipped cream into bottom of trifle dish. Top with a layer of cake, then strawberries, and whipped cream. Repeat twice more. Crumble leftover cake on top for garnish. Refrigerate until ready to serve.

YIELDS:10 SERVINGS

PREP TIME:0 HOURS 30 MINS

TOTAL TIME:0 HOURS 30 MINS

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