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1
Coat a 15x10x1-inch jellyroll pan with cooking spray, and line with wax paper.
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2
Coat wax paper with cooking spray.
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3
Spread sponge cake batter evenly onto prepared pan.
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4
Bake at 350u00b0F for 15 minutes or until cake springs back when touched lightly in center.
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5
Immediately loosen cake from sides of pan, and invert onto a wire rack.
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6
Peel off wax paper, and cool completely.
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7
Cut cake into 3/4-inch cubes and set aside Place a colander in a 2 quart glass measure or medium bowl.
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8
Line colander with 4 layers of cheesecloth, allowing cheesecloth to extend over edges.
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9
Spoon yogurt into colander, cover loosely with plastic wrap, and chill 1 hour.
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10
Spoon yogurt cheese into a bowl; discard liquid.
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11
Add sugar and stir well.
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12
Cover and chill Position knife blade in food processor bowl, and add raspberries in bowl.
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13
Process until smooth.
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14
Pour into a bowl and stir in blueberries and 3 cups strawberries. Set aside.
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15
Line bottom of a 2 qt trifle bowl with 1/3 of cake cubes and drizzle with 1 Tbs sherry.
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16
Spoon half of berry mix over cake cube layer and spoon 1/3 of yogurt mix over berry layer.
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17
Repeat layers.
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18
Place remaining cake cubes over yogurt mix.
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19
Drizzle remaining 1 Tbs sherry over the cake cubes.
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20
Spoon remaining yogurt mix over top.
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21
Cover and chill up to 4 hours.
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22
Arrange 3 strawberry halves on top of trifle.
