pints strawberries, hulled and sliced (or or and raspberries)
Serving Size: 1 (2944) g
Servings Per Recipe:
AMT. PER SERVING% DAILY VALUE
Calories from Fat 379 g55 %
Total Fat 42.2 g64 %
Saturated Fat 24.7 g123 %
Cholesterol 144 mg
Sodium 587.4 mg
Dietary Fiber 3.7 g14 %
Sugars 42.8 g171 %
Protein 10.3 g
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.