Patriotic Berry Trifle

Name: Patriotic Berry Trifle
Prep time: P0Y0M0DT0H35M0.000S
Total time: P0Y0M0DT0H35M0.000S
Yield: 8-10 servings
Ingredients: 1/4 cup plus 2/3 cup sugar; 1/4 cup fresh lemon juice; 1/4 teaspoon almond extract; 1 premade angel food cake, cut into 1-inch slices; 1 pound cream cheese, at room temperature; 2 cups heavy cream, at room temperature; 2 pints blueberries; 2 pints strawberries, hulled and sliced

Recipe courtesy of Sunny Anderson

From: Food Network Magazine

Recipe courtesy of Sunny Anderson

Watch how to make this recipe.

From: Food Network Magazine

Patriotic Berry Trifle

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Level: Easy
Total: 35 min

Prep: 35 min

Yield: 8-10 servings

Level: Easy
Total: 35 min

Prep: 35 min

Yield: 8-10 servings

Ingredients

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1/4 cup plus 2/3 cup sugar

1/4 cup fresh lemon juice

1/4 teaspoon almond extract

1 premade angel food cake, cut into 1-inch slices

1 pound cream cheese, at room temperature

2 cups heavy cream, at room temperature

2 pints blueberries

2 pints strawberries, hulled and sliced

Directions

Heat 1/4 cup sugar, the 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.
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. 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.

Photograph by Steve Giralt

Recipe courtesy of Sunny Anderson for Food Network Magazine