I made this for the Fourth of July and it was so very pretty and pretty yummy too. I honestly didn’t care how good it tasted because it looked that good but it really was very yummy. Very easy to make and no baking involved. Perfect for the Fourth or Labor Day or really any old time . Actually this would be lovely made with all blackberries , all strawberries and just serve it any old time if you’re not feeling the Patriotic theme. It’s delicious and an easy solution for dessert for those summer bbq’s.
You’ll need a Trifle Bowl — worth the investment.
1 store bought angel food cake
For the syrup:
1/4 cup sugar
1/4 cup fresh lemon juice
1/4 cup water
1/4 tsp. Almond Extract
Whipped Cream Cheese:
2/3 cup sugar
1 lb. Cream cheese , at room temperature
2 cups Heavy Cream, at room temperature
2 pints blueberries
2 pints strawberries, hulled and sliced
Heat 1/4 cup sugar, lemon juice , and 1/4 cup water in a saucepan over medium-high heat, stirring, until the sugar dissolves. Remove from the heat and stir in the almond extract.
Cut the pre made angel cake into 1 ” slices
Brush both sides of the sliced cake with syrup — I put on a rimmed baking sheet to do this
Cut the slices into 1″ cubes
Beat 2/3 cup sugar and the cream cheese with a mixer with paddle attachment 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 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
Top with remaining whipped cream and finish with the remaining strawberries and blueberries, arranging them in a decorative pattern. Cover and refrigerate for at least a few hours. Overnight is perfect and what I recommend.
Like I said any berries will do , it’s a lovely dessert.