Patriotic Berry Trifle

Recipe by Sharon123
READY IN: 35mins
YIELD: 8-10


  • 14
    cup sugar plus 2/3 cup sugar
  • 14
    teaspoon almond extract (or vanilla extract)
  • 1
    premade angel food cake, cut into 1 inch slices
  • 2
    (8 ounce) packages cream cheese, room temperature (1 pound)
  • 2
    cups heavy cream, room temperature
  • 2
  • 2
    pints strawberries, hulled and sliced (or or and raspberries)


  • 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.
  • Brush both sides of each slice of cake with the sugar/water 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.