Patriotic Berry Trifle

1. 1

   Heat 1/4 cup sugar, the lemon juice and 1/4 cup water in a saucepan over medium-high heat, stirring frequently , until the sugar dissolves. Remove from the heat and stir in the almond or vanilla extract.

2. 2

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

3. 3

   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.

4. 4

   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.

5. 5

   Finish with the remaining strawberries and blueberries, arranging them in a decorative pattern.

6. 6

   Cover and refrigerate 1 hour.

* Per serving · 4 servings · Values may vary.

No additional tips available.