Red, White, and Blueberry Trifle

1. 1

   Make lemon syrup: In a small saucepan, bring 1/4 cup sugar, lemon juice, and 1/4 cup water to a boil over medium heat, stirring to dissolve sugar.

2. 2

   Let cool completely, then brush over both sides of cake slices.

3. 3

   Quarter each slice.

4. 4

   With an electric mixer, beat cream cheese with remaining 1/3 cup sugar on high speed until lightened.

5. 5

   With mixer on medium speed, gradually add heavy cream in a steady stream; continue beating until mixture is light and airy (mixture will be like a very soft whipped cream).

6. 6

   Arrange half the cake pieces in the bottom of a 2-quart serving dish.

7. 7

   Spoon half the cream-cheese mixture over cake in dollops; spread to sides of dish.

8. 8

   Scatter half the blueberries and raspberries on top.

9. 9

   Repeat layering with remaining cake, cream-cheese mixture, and berries, piling berries in the center.

10. 10

    Cover, and refrigerate until chilled, at least 1 hour and up to overnight.

* Per serving · 4 servings · Values may vary.

No additional tips available.