TO MAKE THE RED VELVET CAKE

1. Preheat oven to 350°F (176°C) and prepare a 9×13 cake pan by spraying the bottom and sides with non-stick spray.
2. Add the flour, sugar, baking soda, baking powder, cocoa and salt to a large mixer bowl and combine. Set aside.
3. Add the buttermilk, vegetable oil, vanilla extract, eggs, vinegar and red food coloring to a medium sized bowl and combine.
4. Add the wet ingredients to the dry ingredients and beat until well combined.
5. Slowly add the hot water to the batter and mix on low speed until well combined. Scrape down the sides of the bowl as needed to make sure everything is well combined.
6. Pour the batter into the prepared cake pan and bake for 25 minutes, or until a toothpick comes out with a few moist crumbs.
7. Remove the cake from the oven and allow to cool.

TO MAKE THE CREAM CHEESE WHIPPED CREAM

1. When the cake has cooled, make the whipped cream. Add the heavy whipping cream, powdered sugar and vanilla extract to a large mixing bowl and whip on high speed until soft peaks begin to form.
2. Add the cream cheese and continue whipping on high speed until stiff peaks form.

TO ASSEMBLE THE RED VELVET BERRY TRIFLE

1. To layer the trifle together, chop the cooled cake into bite sized cubes.
2. Chop the strawberries into bite sized pieces and mix them with the fresh blueberries in a medium sized bowl.
3. Add a full layer of red velvet cake chunks to bottom of your trifle dish.
4. Top the red velvet cake with about half of the cream cheese whipped cream.
5.  Top the whipped cream with a layer of about half of the blueberries and chopped strawberries.
6. Repeat another layer of cake and whipped cream, then finish off the trifle with the remaining berries.
7. If desired, place a few whole strawberries on top of the trifle for decoration.
8. Allow the trifle to set in the refrigerator for about 3-4 hours so that the layers meld together. Keep refrigerated and well covered until you are ready to serve it. Trifle is best when used within 3-4 days.