Patriotic Berry Trifle

Photograph by Steve Giralt

Patriotic Berry Trifle


¼cup plus ⅔ cup sugar
¼cup fresh lemon juice
¼teaspoon almond extract
1premade angel food cake, cut into 1-inch slices
1pound cream cheese, at room temperature
2cups heavy cream, at room temperature
2pints blueberries
2pints strawberries, hulled and sliced


Heat 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.

Brush both sides of each slice of cake with the syrup. Cut the slices into 1-inch cubes.

Beat 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.

Arrange 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.

SOURCE: The Food Network