The berries at my local Costco were begging to be shown off in this dish. You can substitute raspberries and blackberries too. Be sure to invite lots of friends as 2-day old trifle isn’t nearly as glamorous.
¼ cup plus 2/3 cup sugar
¼ cup fresh lemon juice
¼ cup water
¼ teaspoon almond extract
1 pre-made angel food cake
1 pound cream cheese, at room temperature
2 cups heavy cream, at room temperature
2 pints blueberries
2 pints strawberries, hulled and sliced
Make a simple syrup by heating 1/4 cup sugar, the lemon juice and 1/4 cup water in a saucepan over medium-high heat. Stir until the sugar dissolves. Remove from the heat and stir in the almond extract.
Cut the angel food cake into 1-inch slices and spread out on a cookie sheet. Brush both sides of each slice of cake with the 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.
Save a handful of fruit for garnish and then repeat the three layers (cake, blueberries, cream). Arrange the remaining strawberries and blueberries in a decorative pattern to garnish.
Cover and refrigerate 1 hour.
Thanks to Amy K. for sharing your secrets on this dish.