Patriotic Berry Trifle

Macrayla Evans

By
@phalanmac

Just in time for the 4th of July!

Rating:
★★★★★ 1 vote
Comments:
Serves:
8 to 10
Prep:
35 Min

Ingredients

1/4 c
plus 2/3 cup sugar
1/4 c
fresh lemon juice
1/4 tsp
almond extract
1
premade angel food cake , cut into 1-inch slices
1 lb
cream cheese, at room temperature
2 c
heavy cream, at room temperature
2 pt
blueberries
2 pt
strawberries, hulled and sliced

Step-By-Step

1Heat 1/4 cup sugar, the lemon juice and 1/4 cup water in a saucepan over medium-high heat, stirring, until the sugar dissolves. Remove from the heat and stir in the almond extract.
2Brush both sides of each slice of cake with the syrup. Cut the slices into 1-inch cubes.
3Beat the remaining 2/3 cup sugar and the cream cheese with a mixer on medium speed until smooth and light. Add the cream and beat on medium-high speed until smooth and the consistency of whipped cream.
4Arrange half of the cake cubes in the bottom of a 13-cup trifle dish. Sprinkle evenly with a layer of blueberries. Dollop half of the cream mixture over the blueberries and gently spread. Top with a layer of strawberries. Layer the remaining cake cubes on top of the strawberries, then sprinkle with more blueberries and top with the remaining cream mixture. Finish with the remaining strawberries and blueberries, arranging them in a decorative pattern. Cover and refrigerate 1 hour.

About this Recipe

Course/Dish: Fruit Desserts
Other Tag: Quick & Easy