Red, white & blue berry trifle

1. 1

   Wash and dry berries

2. 2

   slice strawberries

3. 3

   slice angel food cake into 1-inch thick slices

4. 4

   for the glaze, combine sugar, lemon juice and water in a small sauce pan and simmer over low heat while stirring with whisk until sugar is completely dissolved

5. 5

   remove sugar mixture from heat and add almond extract

6. 6

   brush cake slices with sugar mixture on both sides and allow to sit for several minutes

7. 7

   beat cream cheese and sugar on medium speed until light and creamy

8. 8

   add whipping cream to cream cheese mixture and beat on medium high with whisk attachment until soft peaks form

9. 9

   cut cake into 1-inch cubes

10. 10

    layer half of cake pieces on bottom of trifle dish

11. 11

    sprinkle with half of blueberries

12. 12

    dollop half of cream filling over blueberries and carefully spread into an even layer

13. 13

    sprinkle with strawberries

14. 14

    repeat steps 10 through 13

15. 15

    Cover dish with plastic wrap and let chill in fridge for at least 1 hour before serving

16. 16

    * adapted slightly from the following: http://www.foodnetwork.com/recipes/sunny-anderson/patriotic-berry-trifle-recipe/index.html

* Per serving · 4 servings · Values may vary.

No additional tips available.