Blueberry-Strawberry Trifle
- Level: Easy
- Yield: 810 servings
- Nutritional analysis (per serving, 1 of 10): Calories 457; Total Fat 33 g; Saturated Fat 20 g; Carbohydrates 38 g; Dietary Fiber 3 g; Sugar 31 g; Protein 5 g; Cholesterol 100 mg; Sodium 178 mg
- Total time: 35 min
- Prep time: 35 min
- 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, softened to room temperature
- 2 cups heavy cream, at room temperature
- 2 pints blueberries
- 2 pints strawberries, hulled and sliced
1. In a saucepan over medium-high heat, combine 1/4 cup sugar, lemon juice, and 1/4 cup water. Stir occasionally until the sugar dissolves, then remove from heat and stir in the almond extract.
2. Using a brush, coat both sides of each cake slice with the syrup, then cut the slices into 1-inch cubes.
3. With a mixer on medium speed, beat the remaining 2/3 cup sugar into the cream cheese until smooth and creamy. Increase the mixer to medium-high and add the heavy cream, beating until the mixture has the texture of whipped cream.
4. In a 13-cup trifle dish, layer half the cake cubes over the base and scatter a layer of blueberries evenly on top. Spoon half the cream cheese mixture over the berries and spread gently, then add a layer of sliced strawberries. Top with the remaining cake cubes, another layer of blueberries, and the rest of the cream mixture. Arrange the remaining strawberries and blueberries on top decoratively. Cover and chill in the refrigerator at least 1 hour before serving.
Photograph by Steve Giralt
Recipe courtesy of Sunny Anderson for Recipe Iseasy Magazine
